CALF_News_August_September_2019

23 CALF News • August | September 2019 • www.calfnews.net beef industry,” he says.“After studying the company more, I took a job with PFG as senior director of protein.” Braveheart ® Beef Headquartered in Richmond, Va., PFG is the third-largest food distribu- tion company in the nation. It regularly operates from 1,200 to 1,800 delivery trucks. High-quality beef that’s consis- tent in flavor, tenderness and quality is their primary product. “We have the Braveheart® Beef brand,” Morgan says.“It is guaranteed 100 percent Black Angus and DNA verified by a third-party audit conducted by IMI Global,” Morgan says. PFG contracts with individual cow- calf producers and feedyards to supply the type of beef demanded by the pro- gram. “All beef comes from the Midwest. Our beef marketing group in Kansas City works with feedyards to assure we have the supply of product needed,” Morgan points out. “Feedyards are all within a 150-mile range of Garden City, Kan.We have an 850-pound maximum on carcass weight. That enables us to satisfy our customer demand for a ribeye that is 1.5 inches thick and 11-14.9 square inches in size.” Morgan adds that Smith and animal handling expert Temple Grandin, Ph.D., are part of a PFG“Progressive Beef ” team to assure cattle are raised and handled properly.When cattle are harvested, PFG BRAVEHEART ® BEEF Continued from page 18 Brad Morgan, right, and brewmeister Brad Reesing. RIGHT: Brad and Missy Morgan saluted his mentor, Gary Smith, Ph.D., at recent Colorado State festivities. coordinates work with the packer, the Tyson plant in Finney County, Kan., to box PFG beef first.“We ask that they slow down the line to make sure the right beef goes into the right box,”Morgan says. “Also, I often work with our PFG salespeople to educate them on cattle production, which includes keeping them updated on animal welfare and overall stewardship. That knowledge helps our team attract more customers. “We know that if you get the pro- tein business, you get the other busi- ness. If they sell a box of Braveheart Black Angus ribeyes, they get a better commission.” PFG cattle suppliers are encouraged to tell their stories.“That’s a trend in the industry and we welcome testimonials from our beef producers and feeders,” Morgan says.“We also take feeders and ranchers to food shows where we meet with some 1,500 of our customers.” Home brew Morgan’s opportunity to return home to Beaver’s Bend Brewery won’t take him away from his PFG position.“It’s only about 2.5 hours from Dallas, and Texar- kana is also nearby,” he says.“I can fly out of those cities on business.” Missy is retired and loves being able to get back to her roots as well. She is help- ing with design and construction of a kitchen extension of the brewery.“We’ll be able to prepare and serve everything – from hotdogs to ribeyes – to our guests,” Morgan says, adding that there will likely be some Braveheart Beef on the grill on many occasions. “Right now we have steak night several times a month and will be adding to that. “This area has become extremely popular with people from the Metroplex who want to get away from the rat race. They have learned to use the phrase, ‘Livin’ on Hochatime.’ Missy and I have the same attitude and can’t wait to settle back in our hometown area.”  “GirlsGoneWine” party bus, owned by Michelle Walker, Brad and Missy's partner and long- time friend, adds to the fun at Beaver’s Bend State Park.