CALF_News_October_November_2019

21 CALF News • October | November 2019 • www.calfnews.net Can you guess which supplement they prefer? The research shows calves prefer supplements with IntelliBond ® trace minerals trace minerals www.micro.net (317) 486-5880 Smart minerals, smart nutrition... smart decision SULFATE FREE N o C o p p e r S u l f a t e • N o Z i n c S u l f a t e • N o M a n g a n e s e S u l f a t e • TraceMineral MADE IN USA Three studies confirmed it. When given a choice, beef calves are more than twice as likely to consume supplements with IntelliBond ® trace minerals compared to sulfate or organic sources of trace minerals. 1-3 Switch to IntelliBond trace minerals for better palatability, plus higher bioavailability, increased fiber digestibility, less leaching and less binding with antagonists. 1 Wiebusch, 2015. JAM. 2 Caramalac et al., 2017. J. Anim. Sci. 95:1739-1750. 3 Micronutrients trial #2017BC106USCZM. IntelliBond ® is a registered trademark of Micronutrients, a Nutreco company. © 2019 Micronutrients USA, LLC. All rights reserved. Check out the data and discover the benefits of a sulfate-free trace mineral program at micro.net/species/beef . TONY'S MEATS AND MARKET Continued from page 19 the maturity of the cattle, the breed, the marbling score, size and genetics. His rea- soning for creating his own specifications is two-fold – one is to hold his vendors accountable, and the other is to maintain the consistency and quality standards of the Tony’s brand. He will often be there to inspect meat deliveries. All incoming meat is tested for temperature and needs to pass the “smell test.” “Don’t send me garbage – I’ll send it back,” he says. Changes over time In his 41 years working at Tony’s, Rosacci has seen a lot of changes in the business. From technology to fad diets, there are a lot of things to worry about. He’s watched competitors come and go, and he’s seen threats from places like online butchers that were unimaginable back in 1978. He’s seen the “natural foods” movement and big box stores selling everything to everyone, including high quality meats. Rosacci talks about how innovation on the wholesaling side of the business has impacted the retail side of the business. They originally ordered whole sides, but that has become harder to find. Advances in production, distribution and transportation have made boxed beef the norm. Rosacci plays a big role in procuring his inventory, and he is passionate about making sure he’s getting the highest quality product. “I’m working on ordering 35,000 pounds of prime rib for the holidays,” Rosacci says, noting that, for most of his customers, that is one of the biggest and most important meals of the year. Rosacci is also keenly aware of diet trends and social issues in the meat industry.“We stay sincere to who we are,” he says.“If it’s the best, we’ll have it.” Respecting the animals and the craft of butchery has been a guiding principle Continued on page 45  RIGHT: Careful attention to detail is evident in every corner of Tony’s markets, where originality is the focus.