Hinshaw Show Cattle, Secor Dan Hinshaw - 309-824-5771
Jerry Renken, Streator - 815-257-5330
22 Producer Education
It is Beef Quality Assurance training season, with dates set in early December, plus a special Cattlemen Connect Education Series meeting will be held all day on December 5 at the DeKalb County Farm Bureau. Turn to page 7 for more details on CCES and pages 22-23 for online and in-person BQA training.
25 The Joys of Being a Leader
IBA Member of the Year, Joan Harrison, leads with service, curiosity and hard work.
31 Renew your IBA Membership for 2026!
Membership renewal is here for the 2026 year. Turn here for more information on the value of your membership and member benefits.
36 Building Mountains in the Hills of Southern Illinois
Lidy Family Farms, operation of Dave and Matt Lidy, is IBA's Commercial Producer of the Year. In both tragic and thriving circumstances, the Lidy's know what it means to live fully. Read further to learn more about their innovative beef-on-dairy feeding operation
42 Today's Beef Consumer
The NCBA, a contractor to the Beef Checkoff, continuously tracks trends, monitors issues, and stays abreast of the trends with the potential to impact the beef industry to better understand Today’s Beef Consumer.
44 2026 Checkoff Plan of Work
In action at the end of its September 3-4 meeting in Denver, Colorado, the Beef Promotion Operating Committee approved Checkoff funding for a total of 14 “Authorization Requests” for the fiscal year.
48 Holiday Recipes
This holiday season, serve your family these classic recipes with beef and holiday twists! From pie-dish favorites to unique variations of family-favorites, we have something perfect for your table!
IBA Member of the Year, Joan Harrison, feeds her herd during her 2025 Award Winner photo shoot. Read her story on page 25.
Shannon Welsh, Blandinsville President
IBA Board of Governors
Email: cowdynasty@yahoo.com
Larisa Willrett, Malta
Vice President
IBA Board of Governors
Email: lwillrett1313@gmail.com
Policy Division Checkoff Division
Directors
Chair: Joan Harrison
Vice Chair: Ted Prehn
Secretary/Treasurer: Justin Rahn
District 1
Justin Rahn, Mt. Carroll, justinrahn@hotmail.com
1st term expires: 2025 | 2nd term expires: 2028
District 2
Vacant
District 3
Doug Hanson, Danforth, dough@proharvestseeds.com
1st term expires: 2026 | 2nd term expires: 2029
District 4
Cody Lowderman, Macomb, codylowderman@yahoo.com
1st term expires: 2024 | 2nd term expires: 2027
District 5
Joan Harrison, Minier, joan.harrison16@yahoo.com
1st term expires: 2027 | 2nd term expires: 2030
District 6
Lisa Nafziger, Stanford, craig.lisa.nafziger@gmail.com
1st term expires: 2028 | 2nd term expires: 2031
District 7
Kevin Rose, Salem, krr1998@hotmail.com
1st term expires: 2024 | 2nd term expires: 2027
At Large Directors
Scott Wetzell, Tampico, sdwetz@gmail.com
1st term expires: 2026 | 2nd term expires: 2029
Trevor Maiers, Payson, tmaiers98@gmail.com
1st term expires: 2028 | 2nd term expires: 2031
Ben Lehman, Hanover, lehmancattle@gmail.com
1st term expires: 2028 | 2nd term expires: 2031
Dr. Cal Schafer, Galena, cal.schafer1952@gmail.com
Synovex® implants offer a variety of formulations to help your operation be profitable, sustainable and efficient. Zoetis has an implant to match your cattle weight gain goals in every production phase from suckling calves to confined feeding and every phase in between. Synovex has an implant for that. Find the right implant for your operation at Synovex.com.
Refer to individual labels for complete directions for use, precautions, and warnings. Reimplant only if and as directed in labeling.
Association Focus
Shannon Welsh, Illinois Beef Association President
When do we start tackling the issues arising from increased carcass weights?
Our November/December issue is focused on highlighting the people and discussing the happenings of our Illinois fed cattle industry. Amidst the supply and demand discussions that so penetrate our beef news cycle we are still seeing another discussion, cattle size.
With consistent increases in the quality of our feed, the innovations of fed cattle producers, and the hard work of cow-calf producers on genetics, we naturally have more efficient feeder cattle every year. Carcass sizes are bigger than ever.
Erin Beyer, assistant professor of sustainable meat and industry at Kansas State University, said in an interview with Drovers that most carcasses were 700-800 pounds ten years ago, but today it is nearly impossible to find an animal carcass weighing less than 1,000 pounds.3
Alongside higher weights we have also seen higher quality. Did you know 2025 made history? There were a greater number of USDA Prime carcasses than USDA Select carcasses on the market in April. The September Certified Angus Beef Insider report by Paul Dykstra reported carcasses are 24 pounds heavier than they were a year ago.2
So, we do have so many positives when it comes to the current size of the animal. However, it is important to start to think about the issues arising with our large cattle to tackle them head on and keep steady supply.
The first problem of larger animals is older plants and rails in plants not designed to hold the weight of such large cattle. Plus, often more fat must be trimmed off those larger carcasses.
Beyer also says increase of fat thickness will mean a discount on carcass size, yet even with discounts it is “usually still more economical to market these larger animals especially if they grade above low choice.”3
So, we keep making large animals, but where do we stop and how long can older rails hold on? These are just some things we are wondering about.
In June at the Beef Improvement Symposium in Amarillo, some eye-opening numbers were shared and reported on. West Texas A&M animal science professor, Ty Lawrence, said carcass weights are going to continue their increase, especially when we are currently seeing producers feeding cattle up to 2,300 pounds.1
Angie Stump Denton quoted Illinois Beef Association Board Member, Bradley Wolter, from the symposium saying, “Larger carcasses will be a critical part of bridging the supply gap in the near term. Identifying genetic association with late-term mortality and morbidity requires further research and coordination on the part of breeding entities.”1
Wolter brings up problem number two with large carcass weights, increased health issues with larger cattle.1
As a seedstock producer, I am thinking about the genetics of this too. It is easy for all of us in different stages of the animal’s life to forget we are part of the bigger story and go through the motions. Wolter believes the “U.S. genetic improvement infrastructure must find a way to collect more commercial phenotypes within the supply chain.”1
So how do we as producers come face to face with these issues that are ever present because of the rise of carcass size? This is a question worth asking.
Sources:
1. Denton, Angie Stump. “1,500-Lb. Carcasses the New Normal, Not the Exception.” Drovers, June 17, 2025. https://www.drovers.com/news/industry/1-500-lbcarcasses-new-normalnot-exception.
2. Dykstra, Paul. “Carcass Weights at It AgainCAB Cattle.” CAB Cattle, September 24, 2025. https://cabcattle.com/ carcass-weights-at-itagain/.
3. Malson, Maggie. “Impacts of Heavier Carcass Weights.” Drovers, July 8, 2025. https://www.drovers.com/ news/beef-production/ impacts-heavier-carcassweights.
Graph: Certified Angus Beef
by:
December 5, 2025 | DeKalb County Farm Bureau
BQA Registration---9:00 AM BQA Training---9:30 AM
*English & Spanish Option Available
Lunch & CCES Registration---11:00 AM
Risk Management in a Volatile Market---12:00 PM
Illinois Packer Capacity Update---1:00 PM
Carcass Value Determination Session---1:30 PM
*Travel to Larson Farms Partnership- Maple Park
Live Cattle Evaluation & Timely Marketing Demonstration---3:00 PM Conclude---4:30 PM
Registration Requested by November 25, 2025 illinoisbeef.com | (217) 787-4280
Executive Edge
Josh St. Peters, Illinois Beef Association Executive Vice President
In this issue of Illinois Beef magazine, we celebrate several of our annual award winners. Both operations that are profiled here are legacy cattle operations where generations of family business come together to make success happen every day. It’s a tradition that is not unique in our industry, but each farm family has their own story of how they made it happen and what they are building for the next generation.
What we’re building for, and how we leave a legacy, is something that has really stuck out with me about both the Lidy family and the Harrison family. I’ve known both Dave Lidy and Joan Harrison for a number of years, and both of them exemplify what leadership in the beef industry looks like. And in their families, as you’ll read more about in their stories in this issue, are also very strong advocates and mentors, and overall exceptional people.
My friend and famed farm broadcaster, Rita Frazer, often cites the phrase “the best people work in agriculture.” She’s not wrong on any account. She knows both Dave and Joan as well, and I think she would agree they are the kind of farmers and leaders she’s referring to with that quotable expression of hers. But they’re also the kind of people who are building legacies by having an impact on their community and in the lives of those around them, and building something for the next generation to grow, expand and inherit the traditions, rewards, and responsibilities that come with family farming.
That's something I have been reflecting on a lot in recent weeks as we transitioned from the warm days of late harvest into the first days of heavy frost, cool mornings checking the cattle as they made the migration from grass onto stalks. For me, that's a tradition each fall; something learned and continued year after year as part of the plan for how we keep growing, keep building, and keep sustaining family beef production on the farm. This fall was also a season of working on policy, educating leaders and the public about the importance of preserving our family farms and our industry’s economic viability.
Late last month, our industry was knocked on its heels for a few days by surprising news out of the White House, that government leaders were making plans to increase imports of beef from South America to depress prices in our U.S. markets. Those leaders had decided beef was too expensive at U.S. stores and felt that bringing more foreign product into the supply chain would help everyone. It’s flawed logic on so many levels. Many of us got angry, and our leaders fired up an outreach machine spurring Illinois farmer to engage with their elected officials and voice concern about government intervention in the marketplace. We were joined in the fight with cattle groups from neighboring states, and nearly the entirety of the NCBA membership and U.S. cattle industry. Our friends at Illinois Corn and Illinois Farm Bureau joined in raising the flag and encouraging producers to engage with leaders to have their voices (and concerns) heard.
IBA’s policy, formally, has always been to oppose government putting its hands in pricing. We’re a free-market organization, in an industry that thrives on letting supply-
and-demand drive our prices. We’ve fought that fight before, and I’m sure we’ll fight it again in the future. It’s at the root of why we were formed so many years ago and is part of the backbone that ties us together as a membership.
I did a bunch of media interviews in the forty-eighthour news cycle that followed the beef import drama in Washington, D.C., and a talking point I used repeatedly was to remind the public cattle producers are “price takers, not price makers.” Most of us don’t get to decide the price of ribeyes at the grocery store. Consumers do. It’s a perishable, consumable good. If people like it, they’ll buy it. They must desire the quality of the beef and be comfortable with the price. And they must prefer it over and above the alternatives in the meat case. And, fortunately for us, they’ve been preferring it steadily for quite a while now. Even in a vertically integrated farm-to-table operation, economics of the marketplace still dominate the sale of beef regardless of what price a producer puts on their local beef at the market. Your hard work as beef farmers built that demand, and you’re sustaining it because you put in years of effort to improve our protein to a place that people desire it.
I also spent time describing our production cycle. Nine months to make a calf. Eighteen months from the time it’s born to get it to the center of your dinner plate. Planning that spans three years to make a steak. We can make a lot of things happen in a hurry through grit and hustle, but the hardest working cowgirls and cowboys still must depend on the majesty of Mother Nature to make more beef. Biology takes time when it comes to raising this high-quality, nutrientdense protein we all enjoy.
It's the investment of time, that purposeful planning not just for today or tomorrow, or even next year, but the longerterm commitment that brought me back to thinking about our award winners and the legacies we get to celebrate among our membership here at IBA. We are a business that depends upon leaders looking out across the horizon. That’s where there’s risk, and often reward, off in that unknown that we cannot quite decipher from where we stand today. I believe it’s also why we traditionally surround ourselves with good people and great families in this business. If you’re going to venture into the wild abyss, it’s good to travel in packs. It also makes great sense when you get into trouble, to have yourself a loyal posse. Like the kind of people willing to raise a ruckus when bad policy ideas floated in our nation’s capital.
So, let’s keep building in 2026. Pause to take a deep breath on the tough days. Soak up the sunrise on those beautiful mornings in the pasture or on the feedlot. Leave time for the family and friends this holiday season. Celebrate with friends and neighbors, and remember what you’re making isn’t just about a profit, or a market price – it is a legacy.
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Extension Update
Travis Meteer, University of Illinois Extension Beef Specialist
7 Places to Re-Invest Profits on the Ranch
Profitability has arrived in most segments of the cattle business, especially the cow/calf sector. While these profits are accompanied by input costs that remain high and burdensome, cattle producers need to be wise with investing profits. Here are a few areas to look at when re-investing profits.
Water
I encourage looking into infrastructure to improve water availability and distribution throughout your grazeable acres. Water is the key to better utilizing all your acres. It is crucial to a successful grazing plan. Adaptive high stock density grazing is very dependent on water infrastructure. Technology seems to be advancing in this area with solar powered pumps, high density poly pipe, and more options for tanks and reservoirs. Including automatic waterers in lots and barns can be a huge labor saver.
Permanent Perimeter Fence
“Hey, your cows are out” is never a phrase any cattle producer wants to hear. A well-built perimeter fence can return a lot in terms of peace of mind. If electrified wire is included in the perimeter fence, it can serve as the power
for rotational grazing subdivisions. Consider permanent fences that allow for multi-species grazing and wildlife traffic.
Calving Pen
A safe, sturdy, user-friendly calving pen can be a lifesaver. Assisting a cow during calving is much easier and rewarding when the facilities allow for user safety.
Working Facilities
A functional, well planned working facility can allow for applying the management you need. General herd work, vaccinations, treatment, artificial insemination, estrus synchronization, scoring and data collection are all more effectively and efficiently conducted with a good working facility. I prefer a squeeze chute and a bud box setup behind it, but there are several functional designs. Just as important as the design, it is wise to spend some time studying animal behavior and improving your stockmanship skills.
Scale
You cannot manage, what you do not measure. Being able to measure cattle weights is a crucial component of accomplishing your herd goals. The scale can tell a lot of truths and offers a metric to reference when making decisions on what genetics fit your environment. Knowing weights can aid in accurate decisions when determining stocking rate, income projections, and feed budgets.
Bulk Feed Storage
Having the ability to take delivery and properly store bulk loads of feed can directly reduce feed costs. Wet, byproduct feeds continue to be a lower cost feed, but without some improved storage the waste and feed quality can be a headwind. Also, having the ability to store hay under roof decreases storage losses, improved palatability, and allows for holdover from year to year to better drought proof your forage supply.
Software
We are in a new era of data collection and evaluation. However, collecting, recording, and evaluating data has always been a key component of profitable operations. There are several software applications that are available to aid cattle producers. From whole herd management software to onboard feeding programs, to health monitoring systems, there are numerous programs to aid in improving cattle production and management. You could add virtual fencing to this category as well.
Gate Cuts
Paul Walker, Professor Emeritus, DI Walker Consulting
When Appetites Shrink, Beef Can Help Every Bite Count
The original version of this article was written as a press release for the Cattlemen's Beef Board. The co-author of the article is Lynette Von Minden.
I’ve spent my life with one foot in the pasture and the other in the classroom. I’m a cattle producer from Danvers, Illinois, where my family and I operate DI Simmentals, a family-based seedstock operation. I’ve also served as a professor at Illinois State University for more than three decades.
My personal experience in production agriculture has allowed me to relate science to application on a more practical basis. At Illinois State, I conducted both basic and applied research in beef cattle nutrition and management, which helped me understand how dynamic the beef industry really is.
That mix of experiences—raising cattle, teaching students and studying nutrition—has shaped the way I look at today’s food and health conversations. Working with people outside of agriculture also showed me how important Beef Checkofffunded promotion and education can be to our industry’s future viability. It’s why I serve on the Cattlemen’s Beef Board and as the co-chair of the Beef Checkoff’s Nutrition & Health Committee.
Our committee helps guide Beef Checkoff investments in beef nutrition research and consumer outreach, and I’ve seen firsthand how important those investments are. As new health trends emerge, the demand for trustworthy nutrition science only grows. This research ensures that doctors, dietitians and other health influencers get sound, sciencebased information about beef, countering the misinformation that’s often out there.
Consider GLP-1 medications, for example. Glucagon-Like Peptide 1 have truly revolutionized the way people approach weight loss. When I first started hearing about these medications my reaction was that they could be bad for beef consumption—or they could generate an opportunity. By slowing digestion and suppressing appetite, GLP-1s help people feel full faster and eat less. To maintain results, patients generally must stay on the medication long-term, sometimes indefinitely. For those of us who raise cattle, it might be tempting to view this trend with concern. But the data actually tells a different story.
According to a study published by the Meat Demand Monitor in July 2025, nearly 15% of consumers surveyed in late 2024 reported using GLP-1 medications to treat diabetes or aid in weight loss. And instead of cutting back on beef, these consumers reported eating it more often than individuals not on GLP-1s—the equivalent of nearly one meal per day compared to two-thirds of a meal for non-users. That tells us something important: people who are eating smaller portions are also thinking more carefully about the quality of their protein. If positioned correctly, beef can
become the go-to food for people who want fewer calories but more nutrition.
Beef delivers more highquality protein and essential nutrients than almost any other protein source. In fact, years ago, our lab at Illinois State compared young women’s diets with varying levels of beef consumption to those with vegetarian diets. We found that women consuming beef retained more zinc and iron than those on a vegetarian diet, and that just 3 ounces of beef per day was as effective as 6 or 9. That research, funded by the old Livestock and Meat Board—the predecessor of the CBB and the National Pork Board—proved that small amounts of beef can have a big impact.
Animal protein such as beef contains 18-20% protein on a fresh weight basis (moisture included). Beef is considered a higher quality protein source than plant protein such as beans because beef contains a higher ratio of essential amino acids to non-essential amino acids. In addition, the minerals contained in beef have greater efficacy than the minerals contained in plants. This nutrient density is important for people losing body weight to lose fat while maintaining necessary muscle mass.
According to survey data from health and wellness brand Sunlight.com, Glucagon-Like Peptide 1 medication users are decreasing their monthly food spending by over $200:month. Consumers using GLP-1’s are eating smaller portions, cutting unnecessary snacking, finding fast food less appealing and experiencing reduced cravings for high-sugar foods. Our task within the beef industry is to remind consumers that beef is a nutrient dense, high-quality protein-low calorie ratio food that compliments a GLP-1 diet.
As I see it, the rise of GLP-1s isn’t a threat to beef demand—we just may need to tell our story in a different way. As beef producers, we know that consumer trends come and go. We’ve weathered fad diets, shifting headlines and changing health advice before. But what hasn’t changed is beef’s place as one of the most nutrient-rich foods people can put on their plates. The rise of GLP-1 medications is simply the latest reminder that our product matters. Thanks to the Beef Checkoff, this message is being backed by credible science and shared with the health care professionals who shape millions of food decisions every day.
Beef producers can take pride in raising a product uniquely positioned for this new health landscape. But pride isn’t enough. Investments in research, promotion and education must continue reaching the doctors, dietitians and consumers who help shape demand. In a world where every bite counts, our Checkoff dollars ensure beef continues to be relevant, now more than ever.
VP Thoughts
Larisa Willrett, Illinois Beef Association Vice President
Once again, we are amid fall session at the Illinois Capitol. While our lobbyists spend most of their time killing bad bills, we consistently want them to keep a look out for legislation that is beneficial to producers and their families, and we are always watching taxes – something our legislators love to raise here in Illinois.
Out of necessity, over the last year I’ve become quite familiar with estate tax law, specifically the Illinois Estate Tax. Prior to his passing, my husband and I ran a sixth-generation farm and cattle feeding operation together. I am now the sole farm owner, and my primary goal is to ensure my children can continue doing what they love – farming and feeding cattle –when I’m gone.
Unfortunately, Illinois is one of only 12 states that impose a state-level estate tax on top of the Federal Estate Tax. And Illinois’ tax is quite burdensome, with an exemption of only $4 million for estates with a value up to that amount. Any estate worth even $1 over $4 millions is taxed on the WHOLE amount, without any exemption!
Increasing land values in Illinois only serve to increase the estate tax burden for farmers and cattle producers. So without extensive estate planning involving my accountant and attorney, when I pass, my children would have to sell off vital portions of the operation to pay estate taxes, leaving the rest of the business non-viable. This makes it difficult for family farms and small businesses to leave legacies for their next generations.
It seems especially unfair that, while Illinois business owners dutifully pay their taxes to the state over their lifetime while growing their businesses and supporting their communities, their estates are taxed – AGAIN – at their death.
Lawmakers perhaps don’t realize that a “large” estate may not be just the result of generational wealth but efforts of a lifetime of hard work by a family-run business whose goal is to grow the business for years to come. How does driving a business out of business make sense?
For now, the latest Federal Estate Tax exemptions ($15 million for single filers) will be very beneficial for small businesses, but Illinois needs to get on board with supporting
its legacy business operators. I’m hopeful the Illinois ag industry can join other small business groups to persuade legislators to make changes.
Organizations like IBA and NCBA have long championed the repeal of this type of tax, with NCBA applauding a federal bill in May that was passed by the House Ways and Means Committee. In addition, the “Death Tax Repeal Act” – to permanently eliminate the federal estate tax altogether – has been brought before the U.S. Senate since 2013 and is currently in the 119th Congress, though sadly has no chance of being enacted this year.
Stateside, we have had a little movement on this issue in recent sessions. There is always a bill of repeal introduced in Congress. Most recently, Illinois House Bill 1457 would have increased the exclusion from $4 million to just over $12 million, and House Bill 2368 would have amended the way estate tax is calculated. The problem is, the first was introduced by Republicans and the second by Democrats, decreasing the likelihood of either passing. We need to continue talking with our lawmakers to give them a better understanding of the importance of this issue for our industry’s future.
None of us make it out of this alive, so I’m implementing tools like irrevocable trusts, gifting and life insurance to ensure my children can continue “business as usual” when I’m gone.
If you take away anything from this column, remember these things:
• Educate yourself on the Federal and Illinois Estate Taxes.
• Find out what your cattlemen’s associations are saying.
• See what bills are being introduced or pushed forward.
• Call your Illinois and United States senators and representatives.
• Consult with an estate planning advisor to ensure your business and family can continue with “business as usual” when the time comes.
Affiliate News
Heartland Beef Alliance invited local producers to hear about the new FerAppease product from Territory Manager, Joe Meggison. The meeting was held at 6 in the evening on September 8 at the Community House in Emden. FerAppease is a maternal bovine appeasing substance designed to reduce cortisol levels, and therefore stress, in an effort to prevent the negative effects of stress on cows.
TOP RECRUITER PROGRAM
A 2026 RENEWAL AND RECRUITMENT INCENTIVE PROGRAM FOR IBA MEMBERSHIP IN PARTNERSHIP WITH:
HOW TO BE ELIGIBLE:
BACK AGAIN!
• Must be a recognized affiliate by the Illinois Beef Association
• Must reach 75% of renewed or recruited IBA members within their respective county(ies) by March 1 of 2026 to be entered into drawing
• For every five new paid members, the affiliate will earn a bonus entry into the drawing
WHAT YOU WIN:
Out of all the affiliates that reach 75% renewed or recruited IBA members based on the 2025 membership roster, one will be drawn at random to win an all-expenses-paid trip to the Purina Animal Nutrition Center in Gray Summit, Missouri, for ten of their IBA producer members.
The winning affiliate will be allowed to select their event date from the list of Purina Research Farm event dates for their attendees.
Purina has partenered with IBA to offer this unique opportunity to IBA’s producer members to see what Purina Animal Nutrition is all about by seeing their 1,200-acre working research farm in Gray Summit, Missouri! While at the farm, producers will learn about topics including cow/calf nutrition, emerging technologies, matching forage resources, and so much more!
For questions about the Top Recruiter Program or IBA Membership, please contact: Devin Bollman, IBA Communications & Membership Manager 217.787.4280 | devin@illinoisbeef.com
In the Know
Search launched for women's legacies
For generations, the women of the agricultural community/industry have shared their knowledge and commitment to their family farms, their rural communities and to their legacies, both prior generations and subsequent generations that will carry on their remarkable family legacy. Illinois Agri-Women are seeking these unique families of women, who find joy in the work they do and have committed their lives to agriculture for three or more generations. The organization has established the “Generations of Women in Agriculture Across America” event and awards.
This nation-wide initiative will honor three families involved in production agriculture and the agriculture industry for three or more generations. Monetary awards of $5,000, $2,500, and $1,000 have been established to recognize the remarkable family legacy of the best three families respectively based on their application scores. Family member applicants will be guests of the Illinois Agri-Women at the “Generations of Women in Agriculture Across America” (GoAg3) educational/professional development event and celebration luncheon August 21, 2026.
The Illinois Agri-Women is seeking your help to find these women who have persevered and exhibited in their everyday lives their strength and willingness to encourage the next generation of young women to find joy in their agricultural careers. Penny Lauritzen had witnessed her own mother’s commitment to the family farm and strong business acumen when she saw a need for a catering business in their home community in the 1970’s. She initiated the Farm to Fork concept as a reality in the Bureau County area before the term had even been coined. Penny, a retired farm manager on northwest Illinois, finds joy in the legacy that the women in her family have established with her daughter Jenny now active on their family farm in central Illinois and her granddaughter Libby having received her FFA American Degree and now a student in the agriculture program at Western Illinois University.
This legacy has encouraged Penny to support the Illinois Agri-Women’s search for these exceptional multi-generational families, whose women have encouraged their daughters, nieces, sisters, sisters-in-law, and granddaughters to find their joy in production agriculture and the agriculture industry. The specifics for the project can be found on the Illinois Agri-Women’s website (https://illinoisagri-women.org). The application for multiple family members to access and complete information will be available on or before September 1, 2025. The celebration of those receiving the awards will be held on August 21, 2026 in Normal, Illinois, at the luncheon at Destihl Brewery during the “Generations of Women in Agriculture Across America” educational/professional development seminar.
Second Make America Healthy Again report released
The National Cattlemen’s Beef Association welcomed the release of the Make America Healthy Again (MAHA) Commission’s second report. In May, the MAHA Commission’s first report highlighted the positive role beef plays in a healthy diet. The second report expanded on the benefits of high-quality protein like beef and the critical role cattle producers play in helping make America healthy again. The second MAHA report takes a holistic approach to the health, safety, and security of our food supply chain. Highlights from the report include:
• Stressing the need for a diet high in whole, unprocessed foods like fresh beef, fruits, and vegetables to support Americans’ health at every age and stage of life.
• Encouraging innovation that helps American agriculture stay at the leading edge of safe, healthy, nutritious food production.
• Jumpstarting gold-standard scientific research to answer targeted questions on the connection between diet, other lifestyle choices, and health outcomes.
• Exploring ways to boost consumption of fresh, healthy, locally produced foods.
Years of peer-reviewed research, including clinical trials—the gold-standard for research—have proven that beef plays a key role in a healthy, balanced diet for Americans of all ages. A single 3-ounce serving of lean beef provides half of Americans’ daily protein needs with 10 essential nutrients, in fewer than 170 calories. To receive the same amount of protein from most plant sources, you would have to eat at least twice as many calories. The nutrients in beef, including protein, iron, zinc, and B vitamins, are critical for strengthening muscle, fueling a healthy metabolism, supporting cognitive development, and ensuring healthy living. As a source of nourishment and satisfaction in balanced diets, beef can help build and sustain healthy eating habits from childhood through adulthood.
IBA's Devin Bollman teaches Illinois FFA advisors how to grill, awards prizes to Chapters
On September 19, Facilitating Coordination in Agricultural Education hosted a conference that included an Illinois Beef session for high school ag teachers about the basics of grilling. Using tools brought from the IBA office, Marketing and Communications Manager, Devin Bollman, walked the teachers through a step-by-step process from setting up the grill to getting burgers to the ideal temperature.
Afterword, a random drawing was conducted to award some of the attending teachers grills for their classrooms.
Sponsoring the Livestock Publications Council regional meeting
The Livestock Publications Council is a community for communication professionals in livestock publication circles with a goal for networking, recognition and education. On September 25, the group hosted a regional meeting and day of education at the University of Illinois. In the midst of sessions on media relationships, freelancing and a special presentation by Temple Grandin, IBA, alongside Illinois Pork Producers Association, sponsored the lunch. IBA staff are enthusiastic about building strong relationships among other livestock publication staff and others.
In October, Grilling 101 was also taught at Mattoon FFA Chapter and Ag Department during the FCAE STAR Bus Trip for future ag teachers. Roughly 20 students learned how to grill the perfect burger, and will hopefully one day teach their own students!
If anyone is interested in bringing Grilling 101 to classrooms in their area, contact Devin at devin@illinoisbeef.com.
For the fourth year in a row, Illinois Beef sponsored the Taylorville Chillifest held on the first weekend of October.
Illinois Beef Checkoff promotions at Taylorville Chillifest
Day 1 "Illinois Beef's People's Choice" award winner Dan Reichert poses for picture with Chilli Pepper royalty and IBA's Devin Bollman.
Day 2 "Illinois Beef's People's Choice" award winner Mike Mayenschein poses for picture with IBA's Devin Bollman and Chilli Pepper Royalty.
The Taylorville Chillifest is the premiere chili contest in Illinois that includes everything needed for a community eventvendors, concessions, kids activities, live music and even a pageant. Illinois Beef promotions included sourcing local beef to be served in the chili concession booth, special gifts for the chili cooks, and a attendee-voted "People's Choice" award of Beef. It's What's for Dinner. branded premium gifts such as a cast iron pan for cooking their beef.
Beef producers staffed an Illinois Beef booth where consumers voted for the "People's Choice" award and could pick up beef branded items for their kitchens like Koozies, magnets, ice packs and chip clips. Kids were also given the classic cow ears. Many thanks to all who donated their time to making it a great sponsorship opportunity for the promotion of beef and education of consumers.
IBA congratulates Sara Benson on a successful career at Merck Animal Health
This year, long-time employee of Merck Animal Health, Sara Benson, is retiring. The Illinois Beef Association is appreciative of her efforts to spearhead the relationship between Merck and the Association for so many years. The monetary contributions made through sponsorships and membership dollars, and especially through the Cartridges for Cash program, plus the countless hours on the road to IBA meetings are the outward evidence of Sara's commitment to the well-being of the Association and the Illinois Beef industry as a whole. Beef producers all across our state are thankful for your career, Sara. Best wishes from IBA.
Partnerships in Action: Building a Game Plan
The annual Partnerships in Action conference, held October 13-16 in Denver, Colorado, brought state beef councils from across the country together to learn about the work of the Beef Checkoff. Attendees representing the Illinois Beef Association discussed ways national efforts can be expanded in Illinois and developed a game plan for implementation. Coordinated by the Federation of State Beef Councils and funded by the Beef Checkoff, PIA strengthens the state and national Checkoff partnership.
Professional baseball player Ty Blach was the event’s keynote speaker and shared how his agricultural roots instilled the drive and work ethic to succeed in baseball. Blach’s parents grew up on Colorado’s eastern plains and the Blach family ranch in Yuma provided many life lessons during his formative years. Growing up, he spent a lot of time on the ranch branding cattle and seeing firsthand how agriculture provides opportunities. During his presentation Blach stated, “Agriculture is at the heart of who I am and what I do every day.” Blach’s inspirational message focused on the value of teamwork and mentoring others so everyone can be their best. “It is awesome to know state beef councils across the country are working together to share ideas and to be there for each other,” he said. “Everyone is here for a reason – sharing their passion about beef.”
Topics discussed during PIA highlighted how the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, and state beef councils work together to drive demand for beef. Attendees learned about program strategy, current consumer trends and preferences, and upcoming Beef. It’s What’s For Dinner. promotions. More than 65 staff members from 30 state beef councils participated in the event, including Membership and Marketing Communications Manager, Devin Bollman, and Public Relations Manager, Olivia Hoots, from the Illinois Beef Association. “When state beef councils gather together and share ideas, everyone wins,” said Bollman. “It is exciting to share what we are doing with others, and I always bring home new ideas to implement in Illinois.”
Illinois Beef is part of the Federation of State Beef Councils and voluntarily invests in the Federation to enhance the national Checkoff and leverage producer dollars through a coordinated partnership. For more information about how Illinois Beef is driving the demand for beef, visit www.IllinoisBeef.com.
State Beef Council staff members from 30 states came together to partner on national and state projects and expand their knowledge of national program opportunities.
Sara Benson (center) alongside Merck's Jake Hlas, present IBA president, Shannon Welsh, with their annual Cartridges for Cash donation to the Illinois Beef Foundation at the 2025 IBA Annual Meeting.
CATTLEMEN’S GALA & FUNDRAISER
POE’S ON THE HILL
The Illinois Beef Foundation invites you to join our night of featured entertainment, a beef dinner, fundraising, and more!
Gala Event Schedule Information
5:00 PM
Doors Open
6:00 PM
Welcome + Dinner + Program
7:00 PM
Live Auction + Raffle
8:00 PM
Live music from the band Brushville
Ticket Purchase
Table ($300)
Includes 8 Tickets
Individual Tickets ($50 each)
Each ticket includes entry to the event, a Prime Rib Dinner, and access to the live music performance from Brushville.
Hotel Recommendations
Northfield Inn Suites & Conference Center (217) 523-7900
Candlewood Suites Springfield by IHG (217) 522-5100
Hilton Garden Inn Springfield, IL (217) 529-7771
Attire Recommendations
Cowboy Casual to Cocktail
Questions
Reach out to Devin at the Association (217) 787-4280 devin@illinoisbeef.com
To Purchase tickets, please scan the QR Code to complete an online purchase, or contact the IBA Office at (217) 787-4280. Tickets should be purchased in advance. Limited quantities will be available at the door.
ONLINE CERTIFICATIONS
1. Visit BQA.org.
2. Click LEARN MORE under Certification.
3. In the new page, click ONLINE COURSE.
4. After clicking the online course button, select which option best fits the area in which you want to be certified. The options are listed in red. *You are only required to complete one course, but feel free to complete all three.
5. The new screen will prompt you to follow a series of steps, with the first being to create a new account OR log in. Click the red LOG IN button in the top right of the screen.
6. Once logged in, you will go to the course catalog to view the available Beef Quality Assurance courses. You will then select from the courses offered.
7. After selecting your preferred course, click the ENROLL ME button on the bottom of the new screen.
After passing the final exam with a score of 80% or higher, you can access your certificate. It is a good idea to have a printed copy of your certificate while transporting or selling cattle. They are valid for THREE years.
For any questions, reach out to Annie Hadden. annie@illinoisbeef.com (217) 787-4280
8. Once enrolled in your chosen course, you will be able to begin completing the lessons. Each lesson will consist of watching a video and answering a few questions at the end of the lesson. You will repeat this process until all of the lessons are complete. After completing the lessons, you make take the final exam.
i n t e r 2 0 2 5
Responsible. Thoughtful. Cattle Management.
Tuesday, December 2
Elizabeth Community Center | Elizabeth Kountry Kitchen | Teutopolis
Thursday, December 4
Reel Livestock Center | Congerville Greenville Livestock Auction | Greenville
Friday, December 5
*In conjunction with regional Cattlemen Connect Education Series Meeting DeKalb County Farm Bureau | Sycamore
Wednesday, December 10 Fairview Sale Barn | Fairview
Cost: Free to IBA members and $20 for non-members. Includes dinner & materials Pre-Register: www.illinoisbeef.com or (217) 787-4280 If you are not able to make an in-person training, certification can be completed online at www.bqa.org *Certification is valid for 3 years*
Special”
The Joys of Being a Leader
By Sara McClendon
IBA Member of the Year, Joan Harrison, leads with service, curiosity and hard work.
Ask any beef producer who grew up on the farm and they will tell you the number one thing they learned raising cattle is a strong worth ethic. It is the common quality that unites all beef producers, no matter how unique their operation may be. Joan Harrison of Minier, the Illinois Beef Association Member of the Year, is no different. Like any producer, if she sees something that needs to be done, she gets to work. What sets her apart is her willingness to use her work ethic to serve others in a multitude of ways, while remaining passionate and curious about the industry and agriculture as a whole.
“I really enjoy the work ethic,” Joan says. “It gives you a reason to get up every morning.”
Joan and her husband Bill own and operate Little Mackinaw Cattle Company which is a true family farm. Their daughter and son-in-law, Cori and Ryan Malone, work on the operation, and their son, Shane Harrison, is also always there to lend a helping hand. Cori and Shane grew up on the farm where they learned from the leadership and responsibility modeled by Joan.
“My mom taught me if you want to get something done, you work hard and you get it done,” Cori explains. “We talk a lot about women having a bigger role in agriculture. For me, women have always had a big role in agriculture because I had my mom to show me that.”
An Educator and Life-Long Learner
When Joan began her career as an agriculture teacher, she was one of fewer than 10 female ag teachers in the state of Illinois. And while Joan admits there was pressure to prove herself, it was always worth it because of the students.
“I always enjoy being with the students,” Joan says. “I enjoy being involved with FFA too, because you really get to see the kids blossom and come into themselves. Being with the kids and getting to know them is why you teach.”
As the family farm grew, Joan realized she needed to focus her attention there and went back to work on the operation full time while raising Cori and Shane. However, she still stayed involved with the ag program at Olympia High School by serving as a substitute and supporting the FFA.
“It’s great because I can leave pretty short notes and she can run with it,” Bryce Hoffman, ag teacher and FFA advisor at Olympia High School, explains. “She’s been there, done that. She has developed relationships with my students and that’s important when you’re working with high school kids. She brings her own experiences from the cattle farm and has a diverse ag knowledge.”
Now, Joan balances her time running the family farm with serving as a board member of the Illinois Beef Association, serving her community and as a grandma to five-year-old Ada, six-year-old Colton and three-year-old Ellie.
“I enjoy the outdoors,” Joan says. “I enjoy the peacefulness. I can come back here and just
kind of forget the worries of the day. I’ve always just really liked livestock. I enjoy working with the cows.”
Joan is an educator at heart. Any opportunity she has to educate people about livestock, or to learn something new herself, she will take. For nearly 20 years she worked at the junior beef show at the Illinois State Fair as the next generation learned the ropes of the industry. Now, she works at the Ribeye Corral talking with visitors at the state fair.
“You get to talk to people who have no idea about the industry,” Joan says. “I enjoy telling them about raising cattle, where the cut of meat they are eating comes from, explaining things and answering any questions they might have. It’s so varied, and I think that’s a great thing.”
As an Illinois Beef Association board member, Joan has also taken her passion for educating others to Illinois state legislators. During legislative days, she speaks to lawmakers to help them truly understand the state’s number one industry.
“I find the legislative process fascinating,” Joan says. “The legislators have an idea about ag already, but they aren’t really directly connected to the ag industry. However, those I’ve talked to are very willing to listen and we just support what we are trying to do in the beef industry.”
Recently, Joan also attended a conference for ag teachers, passing out information about the beef industry and providing them with resources.
“I even gave out my phone number and told them if they have any questions to call me,” Joan says. “I told them I’d be happy to come in and speak to a class or talk to them with anything that helps them be successful in the classroom. I really believe in that.”
Joan’s vast knowledge continues to support ag education at a local level too. Bryce says she’s a sounding board for his lessons.
“She’s always willing to give positive feedback and that’s always been very helpful,” he says.
The innate curiosity Joan possesses has grown as the industry has changed from when she was a child.
“When I was growing up, we had bulls and we
turned the bull out with the cows and that’s where we got our next calf crop,” Joan says. “As my kids grew up, we started 30 years ago learning how to do artificial insemination. Then we took another step and we started with embryos and we had a couple donor cows. You learn so much when you take the next step.”
While Joan serves as a mentor to many in the industry now, she credits her own mentors for the growth of her knowledge and passion for the beef industry. Her father was her first mentor.
“My father always appreciated cattle,” Joan says. “He taught me how to appreciate them too. Then once we had a family, he taught my daughter how to appreciate them, what to look for, and just the basics.”
Additionally, Joan credits her deep knowledge of the beef industry to H.A. McCoy, a Limousin beef producer from Oklahoma. Her family often spent time at his ranch.
“He was an awesome mentor because he could teach you the basics about the cattle industry, what to look for, and how to market them,” Joan explains. “I learned so much from him. He was very down to earth and practical. And
that’s what I like.”
A Community, Industry, and Family Leader
Joan’s son, Shane, says he’s not surprised his mother was selected as the IBA member of the year.
“She is out here all the time,” Shane says.
“Every day. She lives and breathes this stuff. Honestly, I believe she deserves it. She’s worked really hard and I’m just really proud of her.”
Cori agrees with her brother’s assessment.
“The number one thing I will tell you about my mom is that she is the best support in the whole world,” Cori says. “She will be working her tail off in the background, and never at the front. She is so humble. She doesn’t want credit for anything she does. I’m really excited to
see her get to be front and center for and to be recognized for the hard work she does.”
Joan’s involvement in IBA has allowed her to connect with and learn from producers from all over the state.
“I am just amazed at everything I have learned,” Joan says. “I really enjoyed being on the board and getting to know the other board members. We are all so different. Our operations are different. Yet, we have a lot of commonalities.”
As a staunch believer in the value of connecting with
others in the industry, Joan encourages others to get involved. She says there’s a niche for everyone.
“Just jump in,” she advises. “Be involved with your local FFA. There are IBA affiliates all over the state and they are always looking for volunteers. You don’t have to be young. You can be older. They just really appreciate the help and the new experiences you bring to them.”
Joan’s work ethic and love of learning extends far beyond the reaches of her family’s farm or the industry. She also
serves her local community as a board member of the Hopedale Medical Foundation and advocates for rural health programs. She is also very involved at Minier Christian Church. While she admits serving your community takes effort, Joan knows it always pays off to help others.
“You have to do more than the bare minimum because somebody needs to do it,” Joan explains. “It’s easy to sit back and do nothing. You’ve got to take that next step, put yourself out there and become a leader.”
Livestock Truck Rollover Training
Dates | Times | Locations
This free interactive training prepares responders and industry professionals to safely and effectively handle incidents involving rolled-over livestock trailers.
The course includes:
Classroom content on livestock behavior, responder safety, scene management, and handling priorities
Hands-on walk-through using a livestock trailer
Interactive discussions and Q&A with trainers experienced in animal welfare and emergency response
Ideal attendees: Fire departments, DOT, law enforcement, emergency managers, dispatch, towing/recovery, veterinarians, and livestock producers Emphasis will be on building relationships and improving real-world livestock rollover response
No prior livestoc k experience r equir ed! Scan
Doors open at 5:30 PM. No charge to attend but registration is required!
December 2, 2025
6:00 PM
Chatham Fire Department
1 Fireman Square
Chatham, IL 62629
December 3, 2025
6:00 PM
Kaskaskia College
Lifelong Learning Center Room 112/117
27210 College Rd. Centralia, IL 62801
Questions? Contact Gage Marinelli at gage@ilpork.com.
Kayla Gallagher Mansfield, IL Cattlewoman
My farm finds tremendous value in our IBA membership. IBA connects me with a strong network of cattle producers who share my values and challenges and ensures I’m part of a unified voice working to protect and grow our industry. Belonging to IBA gives me the peace of mind that the interests of my family farm are actively represented in Springfield and Washington, D.C. when it comes to legislation, regulation, taxes, trade, and more. I can rest assured that when I’m focused on the farm, the elite staff at Illinois Beef have my back!
I rely on the Illinois Beef Association to support me in keeping my operation relevant within a dynamic beef marketplace. Its programs help me develop the next generation of leadership for my farm, keep me informed on key production and regulatory issues, and provide me with critical consumer perspective for the investments I am making in my herd. I value the professional and talented staff who are intentional about creating conference environments where I can interact and learn from my peers. The numerous challenges ahead for me as a producer demand that I have intentional collective use of resources to mitigate obsolescence of my farm, and IBA is my source of leadership for that purpose.
Toby Behrends Sheffield, IL IJBA President
Bradley Wolter Aviston, IL
Seedstock Producer
The IJBA doesn’t only offer opportunities to expand member knowledge on the beef industry, but also strives to prepare members for their futures. Through conferences, meetings and events, members network and learn from leaders of the beef industry. As IJBA President, I am proud of the connections our members make throughout the state. I plan to continue to lead this youth organization to the best of my capabilities and give back to the industry I am a product of. This association values the importance of recognizing the achievements of its members through awards, scholarships and the points program. I am confident IJBA members are the leaders and the future of the beef industry.
YOUR MEMBER BENEFITS
Being an IBA member has its perks. IBA partners with several companies to offer its members cost savings and this year, we’ve added more!
• Yearly subscribtion to IBA’s bi-monthly magazine, Illinois Beef
• Producer members receive preferred pricing on magazine advertsing
• Discounted Air Evac membership fee for affinty pricing
• Partial funding of consultation services with Funktioneering ($100 value)
• Assistance with applying for EQIP dollars, building permits, and siting new or expanded projects
• Access to Performance Livestock Analytics Cattle Krush program
• $150 off Frank & West Environmental Engineering Services
• Preferred rates to subscribe to a smart phone app based cattle market information service
• Option to be listed in the IBA member-only Local Beef Directory
• Discounts on Equipment at Bush Hog ($250) and Buchheit IL (10%)
Extended rates at the Ramanda Springfield North and Northfield Inn & Suites
• Special discounts and promotions with feed companies
Junior Member Benefits
• Two seasonal issues of Illinois Beef
• Opportunity to participate in educational and leadership events
• Participation in IJBA Points Show program
• Scholarship eligibity given by Illinois Beef Foundation
• Opportunity to vote for or serve on the IJBA Board of Directors
Collegiate Student Member Benefits
• Dual IBA/NCBA Membership
• Full access to IBA Producer member benefits
• Internship opportunities with IBA and NCBA
• Scholarship opportunities from IBA and NCBA
• IJBA eligibility (students 21 or under)
IBA Member,
As we approach another year of advancing and protecting Illinois’ beef industry, I want to personally thank you for your continued support as a valued member of The Illinois Beef Association. Your membership plays a vital role in ensuring the strength, resilience and future of our industry. Over the past year IBA has been at the forefront of legislative and regulatory efforts that impact our farms, families and livelihoods. Our political engagement in Springfield and Washington D.C. remains unwavering. We are your voice on the farm, at the Capitol, and across the state making sure Illinois cattle producers are heard.
Our work doesn’t stop at policy. Your membership also supports producer education, youth development programs, beef promotion and telling the story of beef to consumers and decision makers alike. As we renew our commitment to serving you I invite you to renew your IBA membership.
Your IBA producer membership also comes with a variety of benefits for you:
• Subscription to Illinois Beef – IBA’s bi-monthly publication, and preferred pricing on magazine advertising
• Discounted Air Evac membership fee for affinity pricing
• Partial funding of consulting services with Funktioneering ($100 value)
• Assistance with applying for EQIP dollars, building permits, and siting new or expanded projects
• Access to Performance Livestock Analytics Cattle Krush program
• $150 off Frank & West Environmental Engineering Services
• Preferred rates to subscribe to a smart phone app based cattle market information service
• Option to be listed in IBA member-only Local Beef Directory
• Various discounts on equipment with Buch Hog and Buchhiet IL
Together we are stronger and together we will keep building a sustainable and successful future for Illinois Beef producers.
Best,
Shannon Welsh, IBA President
BUILDING MOUNTAINS
Lidy Family Farms, operation of Dave and Matt Lidy, is IBA's Commercial Producer of the Year. In both tragic and thriving circumstances, the Lidys know what it means to live fully.
By Olivia Hoots
IN THE HILLS OF SOUTHERN ILLINOIS
From the lakes to our north and the hills to our south, Illinois is filled with down-to-earth people that raise food for those around them. Cattle producers in the rolling hills of the southern part of our state are known for their innovation and dedication to their families. Southern Illinois operation, Lidy Farms, owners Dave and Matt Lidy, is IBA's Commercial Producer of the Year. In both tragic and thriving circumstances, the Lidy's know what it means to live fully. Read further to learn more about their innovative beef-on-dairy feeding operation.
Building an Operation
Both Matt and his wife, Anita, are from the Vandalia/ Fayette County area, and ended up settling in Mulberry Grove in 2001 to raise their family. Their two oldest children, Matt and Morgan, were still young when they bought their first set of feeder calves in 2005.
“We have grown consistently since then,” Dave says. They now have 600 at their first location and another thousand in Sandoval. Their newest facility in Highland, “Holly Hills,” has around one thousand head too. They plan to double that facility soon.
“I am very much a production ag guy,” Dave says. “I grew up on a livestock farm where they still milk cows today. Growing up, Dave’s family milked cows, raised hogs and fed out steers. He knew he would like to have his own operation one day.
Since graduating from the University of Illinois in 1995, Dave has worked with beef and dairy producers in the feed business. Yet, any time he had available he was giving to his own operation.
“I would say I have two full time jobs,” Dave jokes. “Managing cattle and taking care of our solid feed-customer base.”
For Dave, work is a labor of love. He enjoys both of his jobs.
At the Mulberry Grove locations, the Lidys work with the Purina/Land O’Lakes research farm, so every ten weeks they bring around 200 calves from that farm to their own to finish. At the Purina farm, researchers are “finding out ways to help calves feel better.”
Efficient Nutrition
Over the past couple of years, they have remodeled the Mulberry Grove location from two large pens to 16 smaller
pens where they can separate calves into groups that average ten head. Here they will grow from 200 to 500 pounds and then are moved up the road to grow to 800 pounds. The Lidys finish their calves at the Sandoval operation.
The whole process is designed by Dave to maximize the nutrition of their cattle.
So, from a nutrition standpoint,” Dave says, “Something that I do all day every day is work with my producers to help them formulate an affordable diet and choose what is right for them to feed based on what they have on their own farm.
Some of the factors Dave considers include cost of gains, and cattle price and weight.
“You really have to work your way through all of the different scenarios of the current market conditions and figure out what the best scenario is to formulate diets for the customer,” Dave shares. He takes pride in the success of his nutrition programs.
To measure success, Dave looks at manure scores, measures average daily gains, and uses tools like Performance Livestock Analytics. “That helps with measuring feed costs,” Dave says. “We try to utilize tools available to formulate diets.”
They also save money by buying feed when others have too much of it. They have facilities that allow them to store distillers grain and corn, but they make sure they “don’t have shrinks,” Dave says. “So, we try to think outside the box when sourcing ingredients, making sure our feed costs are good.”
Manure Management
Just a few years ago, Matt purchased their newest facility, a former dairy farm, located in Highland. “It needed a lot of work,” Dave says. They had to be innovative in converting the operation from a lactating dairy farm to a feeder operation. They still use the flush system to clean out the barns, saving on labor costs and keeping the air the cattle breathe cleaner. Dave compares this system to bed-pack barns, citing their labor-intensity. The Lidy’s are trying to grow livestock numbers without growing their labor at the same rate. The converted barns help with this.
With the flush system, the barn is on recycled sand, and twice a day, they flush the barns with 30,000 gallons of water from tanks. The manure is carried out along with the smell it carries, into the “sand lane.” The lane separates the manure, and the water keeps going to the lagoon. Therefore, about 90% of the sand can then be recycled and does not grow
A peak into the flush system!
bacteria.
“We rarely ever get sick cattle,” Matt says.
“It is a very labor-efficient way to handle manure,” Dave says. “And the animal welfare part of it is tremendous as well when you think about all the ammonia that builds up in other types of barns.”
With Dave’s off the farm job, their efficient systems allow Matt to do most of the feeding and day-to-day tasks, while Dave manages the feed and the herd financials.
With a couple thousand head of steers and only a couple of them, the Lidy’s seek to be creative in their approach to cattle raising. “We utilize facilities, we utilize technology, and we utilize all sorts of tools to help us handle larger numbers of animals,” Dave shares.
Family First
You may be wondering what they named Matt’s facility. The most perfect name was given – Holly Hills Cattle Co., after Dave’s daughter, and Matt’s little sister, Holly, who had her life taken from her in a car accident five years ago. Plus, the logo includes Holly’s name and a smiley face written in her pen.
“It is a great way for us to remember her,” Dave says. “Holly was a go-getter, a farm girl, and she loved cattle.” They view their naming the farm after her as an opportunity to do tremendous things in her memory.
“She loved being outside, helping dad,” Matt says. “Naming the farm after her was the best way to keep her involved.”
The Lidy’s are all about family. Dave and Anita model this by bringing their son along for the growth of their operation and never failing to remember their daughter Holly in the little details of life.
Dave says he is encouraged by whom Matt has become too as a cattle producer, both in cattle knowledge and on the business side of things. “I like being able to work with my dad,” Matt shares. “We cannot do it without each other.”
“We want to make sure we are the type of people that root for one another and work well together, always communicating,” Dave expresses. “We are a team. The motivating thing for us in working with family is doing a good job and doing it for Holly as an example to other people on how to persevere during hard times.”
If anyone knows how to use tragedy to bring good into
the world, it’s the Lidys. One of Dave’s most favorite Bible passages is Ecclesiastes 5:18-19.
“Behold, what I have seen to be good and fitting is to eat and drink and find enjoyment in all the toil with which one toils under the sun the few days of his life that God has given him, for this is his lot. Everyone also to whom God has given wealth and possessions and power to enjoy them, and to accept his lot and rejoice in his toil—this is the gift of God.”
If you know or have met Dave out in the wild, chances are he has given you a bracelet or card advising you to help build Holly’s Mountain. Holly’s Mountain is a Facebook page where Dave re-shares devotionals a pastor sends him every morning, and it is the Lidy’s way of “building a mountain” Holly never was able to finish.
Let this be your nudge to love your spouse and children, give thanks to the Lord above for all he has given you and work excellently for the good of others each day.
Commercial Producer of the Year
As the family continues to walk through the highs and lows of life, they always are looking toward the horizon, with their next adventure an expansion at their Highland farm, to be finished at the end of this year.
They plan to have a slat barn with a flush system and utilize more of the operation that is already there. Their aim is 25 square feet per head, with large lagoons and five alleys. “It is going to smell great!” Dave shares.
Step by step, the Lidy’s are on a mission for efficiency and nutritional maximization all while staying grounded in who they are as people. Each of these characteristics earned them the Illinois Beef Association Commercial Producer of the Year, nominated by their peers.
“We were very honored, very surprised,” Dave says. “It is nice to know that our hard work has been recognized. We have busted our tails for over 20 years and try to do right.” He would encourage any first-generation farmer like himself to start by finding some off-farm income, be open-minded and understand the competition. “Be creative,” he says.
“The most rewarding thing is seeing little calves grow into a finished-weight steer,” Matt says. “And making sure they are happy and healthy along the journey.”
Illinois Beef Association
State and National Beef Promotion and Research Programs
Information is required by 7 CRF 1260.201. Failure to report can result in a fine. Information is held confidential per 7 CRF 1260.203.
Today’s Date ID Number (if known)________________________
Seller’s Name
Seller’s Signature
Buyer ’s Name
Buyer ’s Signature
Both the seller & the buyer are responsible for making sure that the $1.50 per head assessment is collected and remitted to the Illinois Beef Association.
Date of Sale
Total Number of Cattle Sold: X
*State of Origin
$1.00 per Head Federal Checko = Total Checko Payment for Federal and State
$0.50 per Head State Checko =
Person remitting form : Seller Buyer Phone Number:
*If the cattle purchased came from another state within the last 30 days, indicate from which state the cattle were purchased.
Send Report and Remittance to:
For additional information: call 217- 787- 4280or email dan@illinoisbeef.com
The Illinois Beef Association (IBA) collects the Illinois Beef Checko in accordance with the Illinois Beef Market Development Act. IBA also collects the national beef checko ful lling its role as the Quali ed State Beef Council for Illinois as designated by the Cattlemen’s Beef Board.
Checking in with the Checkoff .
Celebrate with Beef
TODAY'S BEEF CONSUMER
TODAY'S BEEF CONSUMER
AT-A-GLANCE
* Economic uncertainty is reshaping consumer behaviors, prompting consumers to prioritize affordability and value.
* Consumers are adjusting their spending habits and finding ways to stretch their dollars.
* Despite tighter supply and higher prices, beef demand remains robust, as indicated by consumerreported consumption and retail sales data.
* Within the beef category, consumers may trade down, opting for more affordable options like ground beef.
* Younger generations are leading the way for food e-commerce, which expects steady growth.
Introduction
Although consumers are feeling slightly better about the economy, inflation and tariff concerns continue to shape consumers’ decisions and behaviors. Consumers are optimizing their spending and seeking value in their purchases. The National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff, continuously tracks trends, monitors issues, and stays abreast of the trends with the potential to impact the beef industry to better understand Today’s Beef Consumer.
The Consumer Landscape
Inflation (43%) and tariff policies (29%) rank as the top two concerns for U.S. consumers.1 These persistent economic headwinds are contributing to consumers’ uncertainty about the future. The Consumer Sentiment Index shows consumers’ confidence about financials and, while it rose 2% in July 2025 it still signifies consumers feel cautious.2 While consumer sentiment for July continues to see month-tomonth growth, there is still a notable decline compared to year-ago levels.2
Although inflationary pressures continue to show signs of easing, food prices have outpaced overall inflation since
March 2025. The July 2025 Consumer Price Index for all items rose 2.7% from year ago levels and is up 0.2% from June 2025. Overall food costs ticked down in July from year ago levels. Food-at-home showed a modest decline from June levels, in spite of higher inflationary pressures driven by meats, poultry, fish and eggs, while food-away-from-home ticked up slightly versus year ago levels. An encouraging note, there are year-over-year declines for categories including energy and gasoline.3
Protein Consumption and Sales Trends
Year-to-date retail beef prices through July 13, 2025, averaged $6.94/lb., up 5.8% from a year ago. In the same period, retail chicken and pork prices increased at a lower rate.4 However, the price per pound that consumers indicate they are willing to pay for ground beef and steak is not keeping pace with average retail prices.5
Despite tighter supply and elevated retail prices, consumer demand for beef remains robust, as indicated by consumer-reported consumption and retail sales data. A large majority of consumers eat beef and chicken at least once per week.5 Looking ahead, more than 80% of consumers plan to maintain or increase their beef consumption, driven primarily by taste and nutritional value. Though, concerns about price and health are reasons some may eat less.5 While chicken is historically perceived to be first in terms of value for money, beef leads in taste, convenience and versatility, driving its demand and influencing consumption and preference.5
Fresh meat retail sales have seen significant growth overall, both in dollars and pounds sold, primarily driven by beef. The total value of fresh meat sales rose by 8.9% year-to-date, driven by both a price increase and an increase of total pounds of fresh meat sold.4 Within the beef category, steak, roasts and ground beef performed well, seeing year-over-year gains in both value and pounds sold.4 These trends reflect continued shopper willingness to purchase beef, even as prices climb.4
Other proteins are experiencing mixed gains. Dollars and pounds sold for chicken and pork are both up, while meat alternatives continue to see double-digit declines in both areas.4 Weekly consumption of meat alternatives is also down from 2021.5 As shown in Figure 2, those who regularly consume meat alternatives also tend to consume higher quantities of beef and other animal proteins.5 This trend suggests meat alternatives are often used to complement, rather than replace, traditional meat.
Prioritizing Value
Faced with persistent inflation and higher food costs, consumers are becoming more deliberate about where and how they spend their money on food. Dining out has become more occasional, with consumers enjoying more homecooked meals to better manage their budgets. In fact, about 34% of consumers are reportedly having more meals at home and plan to continue this trend.5
In addition, consumers are cutting back on non-essentials and using various cost-saving strategies to maximize their purchases. Consumers continue to seek deals, while also finding ways to use leftovers and stock-up or freeze items.5 More than 20% of consumers are opting for private label items, drawn by their value and comparable quality to name
brands.5 Private Label Manufacturers Association (PLMA) reports, in the first half of 2025, year-over-year private label dollar sales and unit sales increases are outpacing national brands.6
Protein remains an essential part of the diet, though consumers are navigating the meat aisle with a more budgetconscious mindset. They are gravitating toward meats that balance taste and value. More affordable proteins like chicken, ground beef and fish are taking precedence over premium options like steak.⁵ Cargill reports more than half of shoppers have reduced the amount of meat purchased due to high prices, and nearly 1/3 are opting for cheaper cuts, different protein choices, or smaller portions.⁷
Beef’s versatility allows budget-conscious shoppers to select cuts or types that align with their budgets. Consumers are trading down within the category, favoring ground beef for its lower price point, convenience and versatility.5 They frequently use it at home as an ingredient or for burgers.5 Yet, many consumers still want to replicate dining out experiences at home — 46% of consumers consider the cut or type of meat as a critical factor when shopping for animal proteins, often favoring premium options, like steak, to replicate dining out experiences, reported by Cargill.7
Food E-Commerce
Online meal delivery and grocery shopping services continue to be popular, primarily for convenience, timesaving, and ease of use.⁵ Many consumers turn to these services monthly, with approximately three-quarters actively ordering meals and more than half ordering groceries.⁵
The online food delivery market is experiencing significant growth, with revenue projected to reach $430.85 billion in 2025 and expected to grow to $602.78 billion by 2030. In particular, the grocery segment has a projected market volume of $327.72 billion in 2025.⁸
While brick-and-mortar stores remain the primary shopping destination across all age groups, the younger demographic is leading the use of online grocery shopping.⁹ In fact, about 2/3 of consumers under the age of 45 do some of their shopping online.⁹
Conclusion
Economic uncertainty has prompted many to rethink their spending habits, prioritizing affordability and value. In response, consumers are making budget-conscious and value-driven decisions, seeking deals, and trading down to lower-cost alternatives. Additionally, significant growth is expected in the food e-commerce sector in the coming years, reflecting consumer preferences for convenience.
Sources:
1. McKinsey ConsumerWise Global Sentiment Survey, Apr-May 2025.
2. The University of Michigan, Consumer Sentiment Index, July 2025.
3. U.S. Bureau of Labor Statistics, Consumer Price Index, Not Seasonally Adjusted, August 2025 Release.
4. Circana, Fresh Beef Sales by Volume and Value, Data Ending 7/13/2025.
5. Consumer Beef Tracker, January – June 2025.
6. Private Label Manufacturers Association, PLMA e-scanner, July 12, 2025.
9. Appinio, “Where Consumers Usually Purchase Groceries in the United States in June 2023, by Age Group.” Statista, Statista Inc., August 2023.
Note: Rounding may result in variation of the categorical sum for each
group.
Figure 1. U.S. Food Inflation Rates (Percentage Change vs. Year Ago)
Source: U.S. Bureau of Labor Statistics, Consumer Price Index, Not Seasonally Adjusted, August 2025 Release.
Figure 2. Consumers of Meat Alternatives Still Eat Other Proteins
Source: Consumer Beef Tracker, January – June 2025.
Figure 3. Fresh Meat Retail Sales, January – July 13, 2025.
Source: Circana, Fresh Beef Sales by Volume and Value
Figure 4. Top 5 Shopping and Dining Habits in the Next Six Months.
Source: Consumer Beef Tracker, January – June 2025.
Figure 5. In-store and Online Grocery Purchase Behavior
Source: Appinio, United States; June 20 to 29, 2023; 1,000 respondents.
age
Beef Promotion Operating Committee Approves Fiscal Year 2026 Checkoff Plan of Work
The Cattlemen’s Beef Board will invest approximately $38.1 million into programs of beef promotion, research, consumer information, industry information, foreign marketing, and producer communications during fiscal 2026, subject to USDA approval.
In action at the end of its September 3-4 meeting in Denver, Colorado, the Beef Promotion Operating Committee (BPOC) approved Checkoff funding for a total of 14 “Authorization Requests” – or grant proposals – for the fiscal year beginning October 1, 2025. The committee, which includes 10 producers and importers from the Cattlemen’s Beef Board and 10 producers from the Federation of State Beef Councils, also recommended full Cattlemen’s Beef Board approval of a budget amendment to reflect the split of funding between budget categories affected by their decisions.
Nine contractors and three subcontractors brought 14 Authorization Requests worth approximately $49 million to the BPOC this week, approximately $10.9 million more than the funds available from the CBB budget.
“We continue to be impressed by the quality and creativity of the proposals our contractors bring forward each year, which makes funding decisions especially tough,” said Ryan Moorhouse, chair of the Cattlemen’s Beef Board and the Beef Promotion Operating Committee. “While we receive many outstanding proposals, our limited resources mean we can’t fund everything we’d like. Inflation continues to reduce the impact of each Checkoff dollar, so prioritizing the most impactful programs is more important than ever.
“As expected, this year’s Authorization Requests were full of fresh ideas and innovative approaches that support the Beef Checkoff’s core efforts—research, promotion, foreign marketing, industry and consumer information, and producer communications. I’m proud of how our committee worked together to thoughtfully balance the budget and direct our limited resources in the most strategic way. I’m grateful to our contractors and fellow committee members for their dedication, and I look forward to seeing the results of their hard work in FY26.”
In the end, the BPOC approved proposals from nine national beef organizations for funding through the FY26 Cattlemen’s Beef Board budget, as follows:
• American Farm Bureau Foundation for Agriculture$705,000
• Cattlemen’s Beef Board - $1,800,000
• Meat Foundation - $650,000
• Meat Import Council of America / Northeast Beef Promotion Initiative - $1,000,000
• Meat Institute - $35,000
• Meat Institute/New York Beef Council - $235,000
• National Cattlemen’s Beef Association - $25,100,000
• National Institute for Animal Agriculture - $75,000
• United States Cattlemen’s Association/Kansas State University - $650,000
• United States Meat Export Federation - $7,900,000
Broken out by budget component – as outlined by the Beef Promotion and Research Act of 1985 – the FY26 Plan of Work for the Cattlemen’s Beef Promotion and Research Board budget includes:
• $9,235,000 for promotion programs, including beef and veal campaigns focusing on beef’s nutritional value, eating experience, convenience, and production.
• $9,300,000 for research programs focusing on pre- and post-harvest beef safety, scientific affairs, nutrition, sustainability, product quality, culinary technical expertise, and consumer perceptions.
• $7,705,000 for consumer information programs, including Northeast influencer outreach and public relations initiatives; national consumer public relations, including nutrition-influencer relations and work with primaryand secondary-school curriculum directors nationwide to get accurate information about the beef industry into classrooms of today’s youth. Additional initiatives include outreach and engagement with food, culinary, nutrition and health thought leaders; media and public relations efforts; and supply chain engagement.
• $2,210,000 for industry information programs, including dissemination of accurate information about the beef industry to counter misinformation from other groups, as well as funding for Checkoff participation in the annual national industry-wide symposium about antibiotic use. Additional efforts in this program area include beef advocacy training and issues/crisis management and response.
• $7,900,000 for foreign marketing and education, focusing on 13 regions, representing more than 90 countries around the world.
• $1,800,000 for producer communications, which includes investor outreach using national communications and direct communications to producers and importers about Checkoff results. Elements of this program include ongoing producer listening and analysis; industry collaboration and outreach; and continued development of a publishing strategy and platform and a state beef council content hub.
The full fiscal 2026 Cattlemen’s Beef Board budget is approximately $42.4 million. Separate from the Authorization Requests, other expenses funded include $305,000 for program evaluation; $762,000 program development; $280,000 for Checkoff education resources; $575,000 for USDA oversight; $220,000 for state services; $200,000 supporting services and litigation; and approximately $2.0 million for CBB administration. The fiscal 2026 program budget represents an increase of slightly less than 1.0% percent, or $195,000, from the $42.2 million FY25 budget.
For more information about the Beef Checkoff and its programs, including promotion, research, foreign marketing, industry information, consumer information and safety, contact the Cattlemen’s Beef Board at 303-220-9890 or visit DrivingDemandForBeef.com.
Evolving the Conversation Around Red Meat Yield
By Dr. Jessica Lancaster, Senior Director, Product Quality & Safety Research, National Cattlemen’s Beef Association
The 2021-2025 Beef Industry Long Range Plan uniquely calls out the need to use innovative methods and technologies to more accurately measure red meat yield. The Product Quality Research Program at the National Cattlemen’s Beef Association, is coordinating the Red Meat Yield Round Table with the aim to raise awareness of current carcass yield assessments and make advancements more accessible to producers to receive accurate recognition for true carcass yield.
Historical Context of Carcass Yield
Grading systems in the beef industry help differentiate carcass quality and yield, serving as key indicators of value. Since 1927, the U.S. beef industry has utilized a voluntary grading service to support transactions between producers and processors. Initially, grading focused on quality to assess “how good” a carcass was, serving as a predictor of eating satisfaction. In 1965, lean meat yield grading was introduced to determine “how much” of a carcass would result in boneless, closely trimmed cuts from the round, loin, rib and chuck.
While beef quality grading is well understood, yield grading and its connection to red meat yield (RMY) outcomes remain less clear. The yield grade (YG) system was developed from research conducted in the 1950s and early 1960s, using cattle data from that era. Four key factors— 12th rib fat depth, ribeye area, hot carcass weight, and percentage kidney-pelvic-heart fat—were used to estimate the percentage of boneless, closely trimmed retail cuts, also called cutability.
Evolutions Since the Inception
Over time, quality grading has been updated to reflect the latest science, with 15 changes made since its inception.
Yield grading, however, has seen little to no evolution, aside from the introduction of camera grading technology. Today’s cattle, shaped by genetic advancements and modern management practices, are heavier and have larger ribeyes than those in the 1960s, leading to a reduction in the accuracy of the YG equation. Recent studies show that the current yield grade formula explains less than half of the variation in true red meat yield in modern cattle1, highlighting the need for a more precise assessment method.
In today’s industry, premiums are awarded to carcasses with higher lean proportions, while discounts are applied to those with excess fat or bone. However, as modern cattle differ significantly from those of the past, the ability of the YG system to accurately predict RMY has declined. This misalignment signals the need for a science-based approach that better reflects modern cattle. A point further
reinforced by a producer member of the RMY Round Table “For the long-term sustainability of the industry we have to be able to select cattle that can produce more saleable yield and be able to do it more efficiently.”
Utilizing Science to Guide Industry Improvements
The use of precision technology and big data has made the development of a more accurate and adaptive carcass yield assessment system more feasible. Emerging technologies such as three-dimensional (3D) imaging, computed tomography (CT), and radar are showing opportunity for improving yield grading accuracy. For instance, 3D digital imagery has demonstrated the ability to explain over 90% of the variation in saleable red meat yield, while CT scans offer near-perfect accuracy in measuring whole carcass composition. Radar technology is also showing potential in predicting red meat yield in live cattle, providing a new frontier for yield assessment even before harvest.
As cattle composition changes and technology evolves, a clear opportunity exists to modernize the grading system. By incorporating advanced, science-based methods into yield grading, the industry can provide more accurate pricing signals, benefiting producers and supporting progress toward a more efficient and competitive future. This work also aligns with the new 2026-2030 Beef Industry Long Range Plan as the U.S. beef industry continues to innovate and improve, making the industry resilient, credible, and successful in the long term.
For more information and citations, visit https://www. beefresearch.org/media/beefresearch/docs/rmy-execsummary-011725-02.pdf.
Carcass weights now rival the live weights of past generations – a stark reminder of how drastically animal size has increased.
Joy to the
Cattle Producer
Joy to the cattle producer, the Lord is come
Let the farm receive her King
Let every heart prepare for the winter
And Heaven and the cardinal sing
Joy to the ground, that’s been worked this year
Our hearts give thanks for the harvest
While cows and the rain, tin roofs and the maize
Sing the joys of this way of life
No more let sins and sorrows grow
Nor toil keep us from the dinner table
Let’s gather together, and adorn the tree
To anticipate the new year’s work
God has given all we see today
And provided us His grace
So let’s take hands, And bow our heads
For the cattle and His love
Classic Recipes with Beef & Holiday Twists!
BEEF TALLOW PIE CRUST
INGREDIENTS
• 3 cups flour
• 1 teaspoon salt
• 1 cup beef tallow
• 1 cup cold butter, cut into pieces
• 1/2 cup cold water
COOKING
1. In a large bowl, mix together flour and salt. Cut in Beef Tallow and butter with a pastry cutter or two forks until crumbly and mixture resembles pea-size crumbs.
2. Add 3 tablespoons water at a time, tossing with forks until blended and dough holds together. Divide dough in half and wrap in plastic wrap. Refrigerate 1 hour or overnight.
3. Roll dough onto lightly floured surface, into a 1/8-inch thick circle. Transfer to 9 or 10-in. pie plate. Crimp or trim edge evenly with rim. Add desired filling.
4. Roll remaining dough into 1/8-inch thick circle. Place over desired filling. Bake according to recipe directions.
BEEF POT PIE
INGREDIENTS
• 2 pounds beef Stew Meat, cut into 1 to 1-1/2 inch pieces
• 5 cups water
• 1 tablespoon Worcestershire sauce
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped Yukon Gold potatoes
• 1 tablespoon chopped garlic
• 1 can (6 ounces) tomato paste
• 1 packet (.87 ounce) brown gravy mix
• 3 bay leaves
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon finely chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup frozen peas
• Beef Tallow Pie Crust
• 1 egg
COOKING
1. Preheat oven to 350°F. Add all ingredients, except peas, pie crust and egg to Dutch oven. Mix lightly, but thoroughly. Bake, covered, 3-1/2 hours or until Stew Meat is fork-tender. Stir in peas; cool mixture slightly.
2. Coat 9-inch pie plate with cooking spray. Unroll pie crust on flat surface, pressing out fold lines with fingers. Place 1 crust in bottom of pie plate allowing edge to drape over rim. Spoon beef mixture into pie crust. Top with remaining crust, crimping edge to seal. Cut three slits in top of crust to vent; brush top with egg.
3. Bake 40 to 45 minutes or until crust is golden brown. Let stand 5 to 10 minutes before serving. Serve with salad, as desired.
BEEF & VEGGIE QUICHE
INGREDIENTS
• 1/2 pound Ground Beef (80% lean or leaner)
• Beef Tallow Pie Crust
• 1 tablespoon Beef Sausage Seasoning Mix
• 1 cup fresh baby spinach
• 1/4 cup cut fresh asparagus
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 6 eggs
• 1/2 cup heavy whipping cream
• 1/2 cup shredded Cheddar cheese
COOKING
1. Heat large skillet over medium heat until hot. Add Ground Beef and seasoning mix; cook 4 to 5 minutes, breaking into small crumbles, stirring occasionally. Pour off drippings, as necessary.
2. Add spinach, asparagus, onion and bell pepper to skillet; cook 3 to 5 minutes or until softened. Cool slightly.
3. Whisk together eggs and cream in large mixing bowl. Gently stir in beef mixture. Pour into prepared pie crust; sprinkle with cheese. Bake 40 to 45 minutes or until egg mixture is set and just beginning to brown. Cool 5 to 10 minutes; cut into wedges.
MINI LASAGNA BITES
INGREDIENTS
• 1 pound Ground Beef (80% Lean or leaner)
• 1 tablespoon Italian seasoning
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 jar (30 ounces) marinara sauce
• 6 lasagna noodles, cooked, cut into 2-inch pieces
• 1-1/2 cups shredded mozzarella cheese
CHEESE MIXTURE
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup thinly sliced fresh basil
• 1 egg
• 1 teaspoon granulated garlic
• 1/2 teaspoon salt
COOKING
1. Heat large skillet over medium heat. Add Ground Beef, Italian seasoning, minced garlic, salt and pepper. Cook 8-10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings. Stir in marinara sauce; cook until warmed.
2. Meanwhile, combine ricotta cheese, Parmesan cheese, basil, egg, garlic and salt in medium bowl.
3. Coat mini muffin pans with cooking spray. Place pasta piece in each muffin cup. Top pasta by layering 1/2 tablespoon cheese mixture, 1 tablespoon meat sauce and additional 1/2 tablespoon cheese mixture into cups. Sprinkle tops with mozzarella.
4. Bake 20 minutes at 375°F or until golden brown and bubbly. Let stand 2 minutes. Loosen edges; remove from muffin pans.
• 1-1/2 teaspoons freshly ground black pepper, divided
COOKING
1. Preheat oven to 400°F. Line baking sheet with parchment paper; place sweet potatoes and beets on baking sheet. Coat with cooking spray. Bake 20 to 25 minutes or until tender and browned, turning halfway through.
2. Meanwhile place kale, pistachios, parsley, oil, lemon juice, orange juice, vinegar, garlic and 1/2 teaspoon pepper in food processor or blender container. Cover; blend until smooth, stopping and scraping sides of container as needed.
3. Heat large skillet over medium-high heat. Coat Tenderloin Steaks with cooking spray; season with salt and remaining pepper. Place steaks in skillet; cook 7-10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
4. Place roasted vegetables in large platter. Top with steaks. Drizzle each steak with 1 tablespoon chimichurri before serving.
PRIME RIB PASTA WITH BROCCOLI & CHEESE
INGREDIENTS
• 1 pound Cooked (Leftover) Prime Rib, cut into 1/2-inch pieces
• 6 tablespoons butter, divided
• 1 tablespoon minced garlic
• 1 pound penne pasta, cooked
• 1 pound broccoli, blanched
• 1/2 cup julienned sun-dried tomatoes
• 1/2 cup cherry tomatoes, halved
• 1/2 cup beef broth
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup fresh lemon juice
• 1 tablespoon white truffle oil
• 1/2 cup shredded Parmesan cheese
• 1/4 cup chopped fresh parsley
COOKING
1. Preheat large skillet over medium heat until hot. Add 2 tablespoons butter. When melted add leftover Prime Rib; cook 3 to 5 minutes or until lightly browned.
2. Add garlic, cook another 1 to 2 minutes or until fragrant. Stir in pasta, broccoli, tomatoes and remaining butter. Add broth, salt and pepper. Cook 2 to 3 minutes more or until warmed through. Drizzle with lemon juice and truffle oil; sprinkle with cheese and parsley before serving.
IN THIS ISSUE:
BOARD OF DIRECTORS
President: David Mool
Vice President: Brad Evans
Secretary: Clay Sellmeyer
Business Manager: Doug Turner
Past President: Carla Jurgenson
Auxiliary Pres.: Cindy Anderson
Junior Advisor: Stacy Lemenager
Bureau County: Vaughn Kiner
Central Illinois: Luke Lemenager
Logan County : Carla Jurgenson
Northern Illinois: Jarad Carroll
Wabash Valley: Open
Horsley Brother's registered Angus calves during the family's IBA Seedstock Breeder of the Year video shoot. Photo by Devin Bollman. November/December
Directors at Large:
Eric McClure
Aaron Schafer
Travis Fruhling
T J Curtin
Chris Cassady
Bodee Schlipf
Brad Evans
Tracey Rawlings
Chad Horsley
Sam Brumleve
Scott Anderson
Dan Naughton
CONTACT
To place advertisements or your latest Angus news contact: Olivia Hoots Illinois Beef Editor Illinois Beef Association 217-787-4280 olivia@illinoisbeef.com www.illinoisbeef.com
ON THE COVER
UPCOMING EVENTS
of
In the News
American Angus Assn. Announces the Ten Illinois Breeders Who Registered the Most Angus
The ten producers who registered the most Angus beef cattle in the state of Illinois recorded a total of 1601 Angus with the American Angus Association® during fiscal year 2025, which ended September 30, according to Mark McCully, Association chief executive officer.
The 10 top recorders in Illinois are: Musgrave Angus, Griggsville; Panther Creek Ranch, Bowen; TWG Farm & Ranch Management, Mount Carroll; Windy Hill Meadows, Aviston; Beasley Brothers Angus, Creal Springs; Prairie View Farm, Gridley; Horsley Bros, Galva; Latherow Angus, Carthage; Rock Creek Farms, Plano; Rudow Family Cattle Co, Pana.
Association members across the nation in 2025 registered 309,926 head of Angus cattle. “Angus breeders lead the way in innovation and genetic progress, giving their commercial cattlemen customers an advantage in the marketplace,” McCully said. “The diversity of the breed means that cattlemen across the country can find the right genetics – no matter their breeding objective.”
Show Results
February 20 • Illinois State Fairgrounds
We are excited to host the third annual banquet for the Illinois Angus Association on February 20, 2026, at the Illinois Building on the Illinois State Fairgrounds in Springfield, Illinois.
Schedule:
12:30 - Board Meeting
2:00 - Annual Meeting
5:30 - Happy Hour
6:00 - Supper catered by Poe’s on the Hill.
&
Ellingson Badlands Bull Calf
Ellingson Badlands 0285
Reg. # 19811197
Reg. # 19980403
Herd Bulls sired by “Big R” available this fall!
LEMENAGER CATTLE
Luke, Stacy & Paige 703 Hinshaw Rd. Hudson, IL 61748
Luke Cell 309-261-0752
Chuck, Tori, Curt & Grace 10098 N. 2200E Fairbury IL 61739
Chuck Cell 815-867-7011 www.lemenagercattle.com
217-473-5868 cell 217-854-5200 o ce rhodesangus@royell.org
9350 Rte 108, Carlinville, IL 62626 www.RhodesAngus.com
The ILLINOIS BULLETIN
PRESIDENT
Craig Crutcher
815-289-2855
VICE PRESIDENT
Travis Meteer
217-430-7030
MEMBERSHIP SERVICES
Noah Benedict
217-372-8009
nojo1132@gmail.com
TREASURER
Buddy Edenburn 217-649-0108
BOARD OF DIRECTORS
Andrew Spinazola - 309-313-2191
Jimmy Bernard - 779-771-4687
Chad Crane - 815-712-5739
Yale Young - 815-867-7333
Lucas Stumpf - 618-830-0971
Tammy Boatman - 770-354-4195
Mark Stephens - 217-825-7913
Matt McCaskill - 217-779-0775
Corey Perry - 217-294-2934
ON THE COVER
A candid snap from the stand at the 2025 Greater Midwest Hereford-Influenced Feeder Calf Sale at Carthage Livestock.
PRESIDENTIAL PERSPECTIVE
What a year it has been. We started the year off with plenty of moisture, almost too much. Then summer hit and the rain stopped. We are in one of the driest times in recent history for our area. The pastures are dormant, and more cattle have been moved to stalks for the winter to relieve the stress on the grass. Many of us have seen great prices on calves that have been sold this fall, but if you are still sitting on some or are looking to buy more, there is opportunity.
December 13th and January 3rd are two important days to be at Carthage Livestock. In December the IHA is hosting the Annual Illinois Hereford Association Winter Classic Sale, featuring bred heifers and Fall pairs. Be sure to look through these consignments. These are some of the best genetics that are offered in the Midwest, if not the country. In January, be sure to see that the demand for Hereford calves is extremely high as always and send your calves to the Greater Midwest Hereford Influenced Feeder Calf Sale. This should be a great opportunity for both buyers and sellers.
I would also like to take the time to wish everyone a Merry Christmas and a Happy New Year. It has been a year to remember and one that will not be forgotten.
-Craig Crutcher
CATCHING UP WITH CORBIN
Greetings everyone,
All is well on the home front in Kansas City. Our staff recently wrapped up the World Hereford Conference, AHA Annual Meeting, and the American Royal National Hereford Show; the event was filled with incredible camaraderie and relationship building from both domestic and foreign Hereford enthusiasts. Thank you to everyone who joined us in Kansas City to help make this event one to remember. The state of Illinois was well represented with cattle and membership alike.
If you are still searching for Hereford genetics to purchase this year, please refer to the sale calendar on the AHA website to view upcoming opportunities in our region and beyond. Namely, the IHA Winter Classic Sale will be held December 13th in Carthage, IL. Breeders are once again putting their best foot forward to bring a top notch set of cattle to the sale. We invite you to join us in person or online for the day’s events. To request a catalog, please contact Noah Benedict. We look forward to seeing you there!
Before long, we will turn the page to a new year. 2026 starts with the Hereford-influenced feeder calf sale at Carthage Livestock on January 3rd. Following this, we head to Oklahoma City for the National Hereford Show as well as the National Sale held in conjunction with Cattlemen’s Congress. Time slows down for no one, and we are optimistic about the momentum of our breed heading into the new year. If I can assist with anything, from marketing options to cattle acquisition to basic operational questions, please do not hesitate to reach out.
All the best,
Craig Crutcher, Illinois Hereford Association President
-Corbin Cowles
Corbin Cowles, American Hereford Association Territory 5 Field Staff
SALE RESULTS
HEREFORD PRODUCERS HOST SUCCESSFUL FALL SALES
Purple Reign Cattle - 10/5/25
19 Lots
Gross - $307,750
Average - $16,198
Perks Ranch Fall Celebration Sale10/11/25
38 Lots
Gross - $416,750
Average - $10,967
Lowderman Cattle Company Illini Top Cut Sale - 10/12/25
32 Lots
Gross - $348,700
Average - $10,897
Bernard Show Cattle - 10/14/25
8.5 Lots
Gross - $46,250
Average - $5,781
Ihave recently been the beneficiary of a substantial amount of “windshield time,” which is good for the soul, if not the rear-end…. Seat time in the combine and grain cart, and trips to visit my college daughters in Stillwater, Oklahoma, and Manhattan, Kansas, in addition to the work travel I have all provide me plenty of time for thinking about various things and letting my mind wander.
It's also “sale season” in the cattle business I’m told. Which makes sense, except I can’t figure out when it isn’t sale season. Today’s genetics marketplace seems to be open every day of the year between selling spring calves, fall calves, bulls, bred heifers, embryos, flushes, etc., etc. It can be a bit overwhelming. How does one choose when to be in the market for their next project when lots of options exist on all the popular online sale platforms as well as the remaining in person production sales that still offer buyers the opportunity to bid live on their offerings?
The answer is that there is no right or wrong answer. I believe firmly that the seedstock and show cattle industry continues to evolve, and that there is, without question, an opportunity out there that fits the needs of every buyer. Want something local that comes with the support of the seller throughout the year? That’s available. Want to sift through online sales from throughout the entire country and take a chance on a unique pedigree that you believe will take your program to the next level? Also available. Want a relationship that you can go to year in and year out to supply your genetics and project needs? Those folks can be found. Between the breeders and “aggregators” that build solid sets of cattle for sale, there seem to be options at a variety of price points to consider.
As you pick out your projects for the ’26 show season, we encourage you to consider all that the Simmental breed has to offer in both breeding value to the animals, and the opportunities for your junior to develop their skills, talents and confidence in the cattle industry. The breed continues to be ultra-competitive in all-breed shows such as beef expos and the Illinois State Fair, and our junior program offers opportunities to participate in our early summer preview show as well as a regional classic in Lebanon, Indiana, and our National Classic in Grand Island, Nebraska. I hope you will find our Simmental breeders in Illinois to offer some of the best genetics available in the nation that will compete at the highest level!
Thanks for your time,
-Joe Webel, ISA President (217) 621-7362 | joe.webel@gmail.com
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2026ScholarshipApplications
The Illinois Beef Foundation is offering scholarships for the 2026-2027 academic year. The Foundation recognizes the incredible talent of young, beef industry enthusiasts and helps them achieve their educational goals. To be eligible, applicants must be a full-time college student or high school senior and from a family that is an IBA member actively involved in beef production.
The Illinois Beef Foundation awards scholarships in two (2) categories - junior and senior. Junior scholarships will be awarded to high school seniors. Senior scholarships will be awarded to full-time college students. Each Foundation scholarship recipient may only receive Foundation scholarships a maximum of two (2) times - once as a junior recipient and once as a senior recipient. This affects 2023 scholarship recipients and on.
Scholarship applications will open on Friday, October 31, 2025 and close on Thursday, January 1, 2026.
2025 Scholarship recipients Ben Sellmeyer, Conley Schick, Kade Boatman, Abagayle Britton, Kendall Boatman, Audrey Curtin, and Emma Whitaker. (not pictured: Drew Mickey)
