The Angus Table

Scott Wright, CEO Angus Australia

 Welcome to the new look Angus Australia podcast. This season we'll be bringing you conversations designed to add real value to your business. As members of Angus Australia, you'll hear from the people across the breed and the wider beef industry sharing insights, stories, and ideas that really matter.

  1. 3 HRS AGO

    Building Beef Demand and the CAB Success Story, with Mark McCully from American Angus

    In this episode of The Angus Table, host Scott Wright sits down with Mark McCully, CEO of the American Angus Association, for a comprehensive conversation about leading one of the world's largest breed organisations. Mark shares insights from managing 22,000 members across five wholly-owned subsidiaries (Association, Certified Angus Beef, Angus Media, Angus Genetics Inc, Foundation), the remarkable success of CAB brand with 27% of US fed cattle qualifying and $50+ premiums per head, the historic shift from 50% select grading to more prime than select today, developing functional longevity and udder EPDs, navigating methane research controversy with transparency, and the power of servant leadership. They discuss some of the similarities and differences between US and Australian industries, the evolution from "where's my premium" to value-based marketing dominance, beef-on-dairy integration, and why keeping independent breeders independent through strong associations matters globally. So pull up a chair at the Angus Table for insights from one of the breed's most accomplished international leaders. Key topics covered: How the American Angus Association evolved from 1883 herd registry to five wholly-owned subsidiaries with 300 staffThe scale of CAB brand: 27% of US fed cattle qualify today, creating $50+ premium per head at packing plantWhy CAB gave producers a target aligned with consumer value rather than producer value perspectivesThe historic shift from 50% select grading (when Mark started) to more prime than select produced todayHow value-based marketing evolution transformed premium signal flow to producersThe development of functional longevity EBV and teat/udder suspension EBVs incorporated into maternal weaning valueThe importance of phenotypic data as genomics foundation "only as good as phenotypic data breeders turn in"How non-traditional data (health traits, BRD, congestive heart failure, fatty acids) requires downstream collaborationWhy beef-on-dairy integration (60% of 9.4M dairy cows bred to Angus) accelerates data capture in integrated systemsThe challenge of staying innovative as breed associations when private companies characterise economically important traitsHow World Angus Evaluation provides a common currency for breeders globally and helps prevent gene pool narrowingWhy strong member-owned associations hedge against integrated systems taking genetic decisions from independent breedersThe methane research controversy: objectives around efficiency in cows on grass, navigating funding source concerns, factual information challenges in social media eraThe importance of servant leadership principles shaped by "The Servant" by James HunterWhy focusing on consumer eating satisfaction rather than cattle producer value perspectives drives sustainable demand Pull quotes: "We're comprised of about 22,000 members, register over 300,000 animals annually. We operate with four wholly-owned subsidiaries: Certified Angus Beef, Angus Media, Angus Genetics Inc, and our Foundation. About 300 staff combined, over half work on CAB. That program has been a growth vehicle for the breed." "Today a certified Angus beef carcass is worth $50 more at the packing plant than event its Angus counterpart that doesn't meet specifications. When it gets into Prime, premiums around $200. About 80% of fed cattle are sold on formula or grid-based systems now. Value-based marketing dollars are getting passed along." "When I started at CAB, the question was always 'where's my premium?'... Today 27% of US fed cattle qualify for certified Angus beef—up from zero. We have a higher percentage of cattle grading Prime than we have grading USDA Select. When I entered the business, close to 50% of cattle fed in the States graded Select. Today we produce more Prime than Select. It's almost become a thing of the past. That focus on quality is why we've got all-time record beef demand." "What CAB has done is give producers a target aligned with how consumers assign value to our product, not how cattle producers assign value. Year after year as we grow sales and more cattle hit specifications, we grow demand. As we grow supply, the spread gets bigger." "There's very strong desire of our breeders to not be part of integrated system where breeding and genetic decisions are taken out of their hands or where they don't have access to tools. Strong associations are a hedge to keep that from happening. Anything we can do to strengthen our collaborative work together is very positive." "We weren't entering debate around cows and climate change. We saw it as path to advance research on discovering differences in efficiency of cows on grass. We just don't have much data [on that]. The ability to measure methane as a measure of efficiency had appeal…If we can find cows that produce more with less, that's good for beef industry." Relevant links mentioned in the episode: American Angus Association: www.angus.orgCertified Angus Beef brand: https://www.certifiedangusbeef.com/en Book: "The Servant" by James Hunter Contact details: This podcast is proudly brought to you by Angus Australia https://www.angusaustralia.com.au/ +Follow Angus Australia on + Facebook + Instagram + X + LinkedIn + +Follow Angus Youth Australia on + Facebook + Instagram + X + CREDITS: Host: Scott Wright, CEO. Get in touch via email ceo@angusaustralia.com.au Producer: Mel Strasburg mel.strasburg@angusaustralia.com.au Audio editing and post-production: Ellen Ronalds Keene at https://perkdigital.com.au

    55 min

  2. 2 MAR

    Premium Beef at Scale with Andrew McDonald and Tony Fitzgerald from NH Foods

    In this episode of The Angus Table, host Scott Wright sits down with Andrew McDonald and Tony Fitzgerald from NH Foods for a comprehensive conversation about building and maintaining premium beef programs at scale. They discuss the remarkable 15 year growth of Angus Reserve brand from 300 head/week to 3,000 head/week, the measurable genetic improvement delivering 10% increase in feeding performance, navigating China market volatility with 55% tariffs forcing strategic program adjustments, the protein trend driving retail growth globally, and why Australia must compete at the premium end against low-cost producers. Tony shares insights on cattle quality improvements, vaccination programs reducing BRD from 60% to 15-20% of death loss, and the importance of consistency. Andrew explains secondary cut value growth, the shift from 2+ to 4+ and 5+ marbling programs, and diversification across 40-45 countries. So pull up a chair at the Angus Table for insights from one of Australia's largest Angus beef operations. Key topics covered: How NH Foods established itself in Australia from late 1970s with integrated farming, feedlotting, and processing operationsThe growth of Whyalla Feedlot to 78,000 head current capacity, with recent and planned expansionsThe evolution of the Angus Reserve brand from 300-400 head/week in 2010 to 3,000 head/week today across 40-45 countriesThe measurable genetic improvement over the last 8 years that has delivered 10% increase in feeding performanceHow consistency within Angus pens compares dramatically to crossbred variationWhy average induction weight increased from 405-410kg (2019 drought) to 455kg with better seasonsThe results of vaccination programs (BRD reduced from 60% to 15-20% death loss) and the shift from 2+ to 4+ and 5+ marbling programsThe challenges of the China market, including 55% tariffs and a quota system forcing five months supply vs year-round, meaning uncertainty for long-fed programsSupporting voluntary quota system in order to prevent South American grain-fed gaining Australian shelf spaceThe importance of diversification to hedge against single market dependence in volatile global politicsHow secondary cut value growth saved the processing sector (beef cheeks doubling, tails over $20/kg, short rib bone-in $50/kg) The protein trend driving retail growth globally, with consumers cooking premium steaks at home and beef snacks like jerky an opportunity for those who don’t cookThe challenge of oversized cuts having weight variations affecting container capacity and box specificationsHow third-party verification through Angus Australia provides integrity and retailer governance confidenceThe success of Whyalla’s graduate program: three grads annually, DISC profiling, structured six-month rotations building team depthWhy Australia must compete at the premium end against low-cost producers with the best 5% of global herd targeting best 2-4% of consumers Pull quotes: "We're processing around 3,000 head a week of Black Angus cattle, predominantly packed under Angus Reserve brand….What started as 300-400 head a week is now closer to 3,000." - Andrew McDonald "I can prove mathematically on paper year-on-year improvement in feeding KPIs. Over eight years we've seen upwards of 10% increase in feeding performance purely on weight gain variability within cattle …That's why I'm such a big fan of the Angus breed." - Tony Fitzgerald "We started the program as 2+ to capture that market, but around six years ago we brought in a 4+ program because there were just so many cattle outperforming over that grade. Then for China HGP-free we're doing 5+ programs. We've really seen those outcomes continue to improve." - Andrew McDonald "Secondary cuts are probably what saved the Australian processing industry. [They] absorbed enormous cost increases with power, water, labour over last five years. I still look at amazement when I see beef feet going through the abattoir.” - Tony Fitzgerald "The big buzzword around the world is protein. Every healthy diet headlines starts with protein. We've gone from fats being the devil to ultra-processed food being that item. [Consumers since COVID] are trading down from restaurant experiences…cooking better quality steaks at home. Retail is going gangbusters globally." - Andrew McDonald "Keep doing what you're doing. At any given time beef industries are always under some economic pressure from Brazil, from everywhere. We need to be better all the time. Everything we can do to be a winner needs to be done. It starts with guys and girls making decisions selecting which bulls go with which cows." - Tony Fitzgerald “Australia's never going to be lowest cost denominator supplying to customers. The danger is drifting into cross hairs with Brazil on quality-price matrix. What can Australia do better than everyone else? Angus Reserve and those programs give us the edge... We want to be fighting at the premium end of town. We want to find the best 2-4% of population groups [globally] who want Australian product." - Andrew McDonald Relevant links mentioned in the episode: NH Foods https://www.nh-foods.com.au/ Contact details: This podcast is proudly brought to you by Angus Australia https://www.angusaustralia.com.au/ +Follow Angus Australia on + Facebook + Instagram + X + LinkedIn + +Follow Angus Youth Australia on + Facebook + Instagram + X + CREDITS: Host: Scott Wright, CEO. Get in touch via email ceo@angusaustralia.com.au Producer: Mel Strasburg mel.strasburg@angusaustralia.com.au Audio editing and post-production: Ellen Ronalds Keene at https://perkdigital.com.au

    1 hr

  3. 23 FEB

    Canadian Angus Innovation and Market Dynamics with Myles Immerker

    In this episode of The Angus Table, host Scott Wright sits down with Myles Immerker, CEO of the Canadian Angus Association, for a fascinating conversation about leading innovation in one of the world's most challenging cattle breeding environments. Myles shares insights from managing 3,000 primary members across Canada's vast geography (70% black, 30% red), the remarkable spring bull market up over 50% from last year, pioneering AI camera technology being developed with Holstein Canada to objectively score structural traits, the evolution of their green tag commercial program, and adapting to extreme temperatures from -40°C to +30°C. They discuss digital transformation and shifting to weekly genetic evaluations (replacing monthly runs), China market reopening after five years, and why phenotype and structural soundness remain paramount in Canadian breeding programs. So pull up a chair at the Angus Table for insights from one of Australia's closest international breeding partners.

    49 min

  4. 16 FEB

    Angus GenetiQ: The next evolution in Angus Genetics

    In this episode of The Angus Table, we are sharing a recording of a special member webinar where we introduced Angus GenetiQ. Angus GenetiQ is the society’s new in-house genetic evaluation system. In this episode, President Sinclair Clark Monro begins by emphasising Angus Australia's commitment to member-focused genetic improvement tools, and CEO Scott Wright explains the strategic reasoning behind developing in-house capability. Next, COO Carel Teseling delivers a comprehensive technical presentation comparing Angus GenetiQ with TACE, covering important differences in methodology, genetic trend comparisons across all traits, and EBV correlations. The webinar clarifies that Angus Australia has not decided to move away from Breedplan—both evaluations will be publicly displayed as the society takes members on this journey. Pull up a chair at the Angus Table, this is essential listening for any Angus breeder wanting to understand the technical foundations and strategic direction of genetic evaluation at Angus Australia. Key topics covered: Why Angus Australia developed Angus GenetiQ: risk mitigation, efficiency, innovation speed, and controlling destinyHow in-house capability enables quicker response to member needs and industry prioritiesThe strategic decision to display both TACE and Angus GenetiQ results during consultation periodImportant technical differences between TACE and Angus GenetiQ evaluationsWhy Angus GenetiQ uses only Australian registered animals (excludes New Zealand data from TACE)Genetic trend comparisons showing strong alignment between TACE and Angus GenetiQ for most traitsEBV correlation analysis demonstrating 70-96% correlation across traits for top 1,500 bullsThe decision to combine rib and rump fat into single carcass fat EBV (reducing trait complexity)Why IMF is being replaced by MSA Marble Score (easier to collect, more phenotypes available)The plan to develop yield EBV using primal cuts rather than retail beef yieldHow maternal value in Angus GenetiQ includes both milk and maternal care (not split like TACE)Future trait releases including calving ease EBVs and structural trait evaluationThe exploration of desired gains indexes versus traditional economic value indexesHow Angus GenetiQ will support commercial programs like HeiferSELECT and SteerSELECTThe role of scanning data in informing correlated carcass traits through genetic correlations Pull quotes: "Angus GenetiQ has been over four years of development across three different presidents, two CEOs, and many boardroom discussions and lots of strategic thinking…Genetic evaluation is very core to what we do. [It's] been controlled by entities outside Angus Australia. The thinking behind Angus GenetiQ was to have in-house capability." "A very important point is the decision has not been made to move away from Breedplan and stop using Breedplan. It does seem confusing that we'd have parallel genetic evaluation, but it's there for good reason…for consultation and taking members on the journey." "Angus GenetiQ is bigger than just genetic evaluation. It gives us in-house capability to make advances and changes as the society needs. It lets us be much more flexible going forward. This is the start of capability for the society." "These are not minor variations, they’re not small things we’ve tweaked around the edges, they are very significant and they have a big impact on estimates for every trait for every animal. We would not expect EBVs of these two analyses to be the same because of these differences." "We're looking at potentially reducing some of the traits. IMF and MSA Marble Score are closely correlated...MSA Marble Score is easier to get phenotypes for, so it makes sense to use that trait directly in the analysis rather than as a correlated trait." “ It has been expressed by members that we just continue to have more and more EBVs, which makes it then harder to really be able to select…andthe slower your progress in potentially important traits. So by being able to combine some of these traits we are decreasing the number and therefore the push into some of the important traits potentially could help you to make more and faster growth or progress in those traits.” Relevant links mentioned in the episode: Angus GenetiQ information and resourcesDirect technical questions to Carel Teseling (COO), Hanlie Jansen, Nancy Crawshaw, Brad Hein Direct strategic questions to Sinclair Monro (President), Scott Wright (CEO) Contact details: This podcast is proudly brought to you by Angus Australia https://www.angusaustralia.com.au/ +Follow Angus Australia on + Facebook + Instagram + X + LinkedIn + +Follow Angus Youth Australia on + Facebook + Instagram + X + CREDITS: Host: Scott Wright, CEO. Get in touch via email ceo@angusaustralia.com.au Producer: Mel Strasburg mel.strasburg@angusaustralia.com.au Audio editing and post-production: Ellen Ronalds Keene at https://perkdigital.com.au

    54 min

  5. 9 FEB

    Building the Angus Brand Globally, with Tim Brittain

    Summary of the episode: In this episode of The Angus Table, host Scott Wright sits down with Tim Brittain from New Zealand for a wide-ranging conversation about global Angus leadership, brand building, and consumer focus. Tim shares his remarkable journey from growing up in Auckland with no farming background to establishing Storth Oaks Angus, serving as Secretary General of the World Angus Secretariat for eight years, founding and chairing Angus Pure (New Zealand's first large-scale Angus beef brand), instigating Angus Pro and navigating the transition to Angus Australia registration, and becoming Reserve Grand Champion in BBQ competition. They discuss why Angus is a brand that must be protected, the importance of never losing sight of the consumer, managing the World Angus Secretariat through COVID, and Sir Keith Holyoake's wisdom: "Live as though you'll die tomorrow, but farm as though you'll live forever." So pull up a chair at the Angus Table for insights from one of the breed's most accomplished international leaders. Key topics covered: How Tim's journey began from Auckland city to agricultural universityThe evolution of Storth Oaks Angus from 37 stud cows at a 1991 sale to the seed stock operation they run todayWhy Tim's breeding philosophy emphasises maternal attributes, performance recording, genomics, and carcass qualityTim’s agripolitical career progression from the deer industry to New Zealand Meat Board and ultimately Angus leadershipAbout the World Angus Secretariat and Tim’s experience serving as Secretary GeneralTim’s role in building the Angus brand, including the origins of Angus Pure, New Zealand's first large-scale Angus beef brandHow the McDonald's Angus program created a paradigm shift in consumer awarenessThe impact of Angus Pure, such as tangible premium for producers and catalyst for major meat companiesHow Angus Pro formed and why the group chose to register with Angus AustraliaThe challenges facing the World Angus Secretariat with rapid European expansionWhy measuring business outcomes at events like Beef Australia matters for the industryThe importance of protecting Angus as a brand, not just a breedHow Tim became Reserve Grand Champion BBQ competitor with Storth Oaks SmokersThe power of customer focus in agriculture and why Tim believes more farmers need to remember thisWhat Sir Keith Holyoake taught about sustainability: "Farm as though you'll live forever" Pull quotes: "We are looking for strong maternal attributes, we have always put a lot of emphasis on performance… And to put a lot of emphasis on carcass quality because at the end of the day, without the consumer, there's no industry. That's a real driver for us." "During my time on the New Zealand Meat Board, [we] saw what certified Angus beef were doing in the US… also there was a certified Australian Angus beef and Michael Porter and the work that he was doing... And Jeff Ette at Saatchi and Saatchi wrote the brand brief for Angus Pure." "The work McDonald's did in creating consumer awareness of what Angus was really took it to another level. When you look back on it now, that was one of the real paradigm shifts for the Angus breed, certainly in New Zealand and probably Australia." "Angus Pure acted as a catalyst for most major meat companies to develop their own Angus brand. They paid premiums to get that supply. It certainly had a very tangible effect and it's grown from there." "We need to recognise that Angus is a brand and it needs to be protected. While multi-breed may have a place, we can't lose sight of the fact that Angus is a big name and big breed in itself, and needs to position itself to best advantage." "Farmers and commercial cattle people often lose sight of the consumer. We are in a consumer business whether we like it or not… There's lots of beef out there in the market, there's probably not a lot of future in the commodity end. We need to concentrate on the quality end and keep changing with those needs." "Sir Keith Holyoake always used to say: live as though you'll die tomorrow, but farm as though you'll live forever. That's an early sustainability statement…Cattle breeding is a long-term business, it takes a while for those new genetics to materialise." Relevant links mentioned in the episode: Storth Oaks Angus https://www.storthoaks.com/Angus Pro New Zealand https://anguspro.co.nz/Angus Pure brand https://anguspure.co.nz/World Angus Secretariat https://worldangussecretariat.com/ Contact details: This podcast is proudly brought to you by Angus Australia https://www.angusaustralia.com.au/ +Follow Angus Australia on + Facebook + Instagram + X + LinkedIn + +Follow Angus Youth Australia on + Facebook + Instagram + X + CREDITS: Host: Scott Wright, CEO. Get in touch via email ceo@angusaustralia.com.au Producer: Mel Strasburg mel.strasburg@angusaustralia.com.au Audio editing and post-production: Ellen Ronalds Keene at https://perkdigital.com.au

    55 min

  6. 26 JAN

    Planning Beef 2027 and the Future of Industry Events with Simon Irwin, Beef Australia

    In this episode of The Angus Table, host Scott Wright sits down with Simon Irwin, CEO of Beef Australia, for a fascinating conversation about running the Southern Hemisphere's premier agricultural event. Simon shares his remarkable journey from stock agent trainee through 30 years with News Corp managing regional publications across Australia, to becoming CEO of an event that attracts 120,000 people from 34 countries and delivers $110 million economic impact to Central Queensland. They discuss the Beef 1988 bicentennial origins, the critical three-year interval that keeps content fresh, why Beef Australia measures economic impact but not business done (changing for Beef 2027), the human X-factor in an AI world, and why reading both The Guardian and News Corp keeps algorithms from pigeonholing perspectives. So pull up a chair at the Angus Table for an inside look at what it takes to run Australia's most significant beef industry gathering. Key topics covered: How Simon's diverse career path—from stock agent to News Corp executive—prepared him for leading Beef AustraliaWhy the three-year event interval is critical to Beef Australia's ongoing success and relevanceThe evolution from grassroots committee to professional corporate governance structureHow Beef Australia has achieved national and international reach with representation from 34 countriesThe accommodation challenge limiting international growth and creative solutions being exploredWhy Beef Australia positions itself "of the industry, not in the industry" The economic impact of $110 million to Central Queensland and why measuring business done matters for 2027The importance of preserving institutional knowledge by maintaining core staff between eventsHow hard lessons learned (like the portable toilet disaster!) improve future event deliveryWhy managing pressure requires perspective and understanding what truly mattersThe human X-factor in an AI-dominated world, the ethics of AI development and concerns about stolen intellectual property in machine learningHow reading across the political spectrum prevents algorithmic echo chambers and maintains balanceThe power of listening twice as much as you talk to understand diverse businesses and perspectivesWhat's changing for Beef 2027: new tech precinct, nose-to-tail focus, and making meat the heroWhy Angus as both a breed and a brand has been "really spectacular" in Simon's viewThe results of 30 years of work in breed plan, MSA, and industry standards on beef pricing and quality Pull quotes: "Beef 88 was so successful they did it again in '91, then '94, and it's just kept going…if something's on every year, you tend to say 'I went last year, I can't be bothered going this year.' The pace of change in technology and markets means there's always something to go back for." "We had 120,000 people through the gates [at Beef 2024] from 34 countries, 7,000 tickets go to international addresses…We measure the economic impact in a formal economic impact study: it delivered $110 million into Central Queensland, and another $70 million into the broader Queensland economy.” "Your competitors for jobs used to be people beside you at graduation. Now they're around the globe, and more importantly, your competitors may well not exist in human form. AI is not only an increasing competitor, its skills get exponentially better every month. You have to bring the human part of you to work." "I read Courier Mail, Sydney Morning Herald, Guardian, Country Life. If you only get stuck in one bubble, your Facebook algorithm just serves more of the same…If you're gonna read the right, you've gotta read the left. Known bias is fine, it's ones who pretend not to be biased who there are ethical questions over." "There are two breeds of cattle in Australia you can order in a restaurant: Angus and Wagyu. The job Angus has done creating it not just as a breed but as a brand has been really spectacular." Relevant links mentioned in the episode: Beef Australia: https://beefaustralia.com.au/Beef 2027: 2nd - 8th May 2027, Rockhampton, QueenslandAgribition (Canadian Beef): https://agribition.com/ Contact details: This podcast is proudly brought to you by Angus Australia https://www.angusaustralia.com.au/ +Follow Angus Australia on + Facebook + Instagram + X + LinkedIn + +Follow Angus Youth Australia on + Facebook + Instagram + X + CREDITS: Host: Scott Wright, CEO. Get in touch via email ceo@angusaustralia.com.au Producer: Mel Strasburg mel.strasburg@angusaustralia.com.au Audio editing and post-production: Ellen Ronalds Keene at https://perkdigital.com.au

    53 min

  7. 19 JAN

    Organic Certification, Fair Pricing, and Fighting for Farmers with Marg Will, OSS Advisory

    In this episode of The Angus Table, host Scott Wright sits down with Marg Will, founder of OSS Advisory, for a wide-ranging conversation about organic certification, sustainability, and fighting for fair farmer pricing. Marg shares her remarkable journey from literally falling out of an avocado tree into organic certification 25 years ago, witnessing factory pollution destroy her family farm and Lake Cowan's ecosystem as a teenager, and building OSS Advisory into a business that has transitioned over 15 million hectares globally to organic production. They discuss the consistent 35% premium organic beef producers achieve, how Central Australian producers added $7 million in the first three years of an MLA project, speaking at the UN meat standardisation committee, and the critical difference between organic as "price maker not price taker,". Marg and Scott discuss truth in labeling and consumer rights, the backlash against ultra-processed foods, and why the beef sector needs to understand they're part of the food industry with responsibility beyond the saleyard gate. So pull up a chair at the Angus Table for a thought-provoking conversation about values, markets, and the future of sustainable beef production. Contact details: OSS Advisory (formerly Organic Systems): https://oss-advisory.com/ This podcast is proudly brought to you by Angus Australia https://www.angusaustralia.com.au/ +Follow Angus Australia on + Facebook + Instagram + X + LinkedIn + +Follow Angus Youth Australia on + Facebook + Instagram + X + CREDITS: Host: Scott Wright, CEO. Get in touch via email ceo@angusaustralia.com.au Producer: Mel Strasburg mel.strasburg@angusaustralia.com.au Audio editing and post-production: Ellen Ronalds Keene at https://perkdigital.com.au

    1h 16m

  8. 12 JAN

    A Century of Angus Cattle in Central Australia with Paul Smith, Tieyon Station

    In this episode of The Angus Table, host Scott Wright sits down with Paul Smith from Tieyon Station in Central Australia for a remarkable conversation about 100 years of Angus cattle breeding in one of the world's driest cattle regions. Paul shares how his great-grandfather Frank ordered a van of Angus bulls from a newspaper ad in 1925, walked them 100 kilometers from the railhead, and slowly replaced all Shorthorns to create the only pure Angus herd remaining in Central Australia. They discuss managing 6,500 square kilometers (650,000 hectares) with just 2-4 staff, breeding and finishing cattle with under 200mm average rainfall, designing cows specifically for the landscape through EBV selection, surviving the 2018-21 drought while managing his wife's breast cancer diagnosis, and why temperament, structure and attitude matter more than anything else. So pull up a chair at the Angus Table for an inspiring story of resilience, innovation, and custodianship in Australia's red centre. This podcast is proudly brought to you by Angus Australia https://www.angusaustralia.com.au/ +Follow Angus Australia on + Facebook + Instagram + X + LinkedIn + +Follow Angus Youth Australia on + Facebook + Instagram + X + CREDITS: Host: Scott Wright, CEO. Get in touch via email ceo@angusaustralia.com.au Producer: Mel Strasburg mel.strasburg@angusaustralia.com.au Audio editing and post-production: Ellen Ronalds Keene at https://perkdigital.com.au

    53 min
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out of 5
8 Ratings

About

 Welcome to the new look Angus Australia podcast. This season we'll be bringing you conversations designed to add real value to your business. As members of Angus Australia, you'll hear from the people across the breed and the wider beef industry sharing insights, stories, and ideas that really matter.

Information

  • Creator
    Scott Wright, CEO Angus Australia
  • Years Active
    2020 - 2026
  • Episodes
    66
  • Rating
    Clean
  • Copyright
    Copyright © 2025, Angus Australia, All rights reserved.
  • Show Website
    The Angus Table

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