We enjoyed having a Culinary Team from Barbados and Trinidad visit our ranch on their CHB/Agri food tour. These chefs had the opportunity to visit a packing plant, feedlot and a working ranch in Kansas. They saw cattle in the pasture, learned about the donor cows we are setting up to flush, experienced wheat harvest, and enjoyed a 5 course meal that included a 2 pound bone in CHB ribeye steak. It was interesting to talk to them and learn what they are looking for in a beef product.
