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William Mies recently joined Future Beef Operations LLC. He was formerly a professor of beef cattle science at Texas A&M University. Mies taught undergraduate livestock marketing and graduate studies in stocker cattle and feedlot management and was responsible for the Master of Agriculture program in feedyard management. He earned his bachelor’s degree from the University of Illinois, master’s degree from Montana State University and doctoral degree from the University of Missouri.
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W.E. “Bill” Beal is a professor in the department of animal and poultry sciences at Virginia Tech. Beal’s research involves aspects of applied reproductive physiology in beef cattle. Currently he is focused on estrus synchronization methods and embryo transfer techniques. Beal is an expert in ultrasound use for monitoring ovarian function and pregnancy in cattle. The purebred herd at Virginia Tech is under his direction. The Michigan native graduated with animal science degrees from Michigan State University, the University of Wyoming and Cornell University. Beal, along with his family, raises Angus cattle.
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Twig Marston is an associate professor and Extension beef specialist at Kansas State University. Marston is responsible for coordinating activities in Kansas that will assist and educate purebred and commercial cattle operations. Marston conducts research in the areas of reproductive physiology, immunity and herd health, marketing, and genetics and carcass traits. He also administrates the Kansas Bull Test and Sale program. Marston earned his bachelor’s and master’s degrees from K-State and his doctoral degree from Oklahoma State University. Prior to working at K-State, he worked in feedlot Extension, the feed industry and production agriculture.
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Dan Moser is an assistant professor in the department of animal sciences at Kansas State University. Moser is also the breed association liaison for NCBA’s Carcass Merit Project, a research project studying the genetics of beef tenderness in 14 breeds of cattle. He is active in the Beef Improvement Federation (BIF) and the American Society of Animal Science. Moser’s research is focused on the use of ultrasound in cattle evaluation for carcass characteristics and the effects of selection for carcass traits on cow reproduction and efficiency.
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Bill Bowman serves as director of the American Angus Association Commercial Relations Department and assistant director of performance programs. Bowman has played a role in the development of the Angus Beef Record Service (BRS). He works to promote Angus genetics in commercial breeding systems and to increase efficiency and profitability of the operations. Bowman has overseen the development of the Angus Resource Clearinghouse Network (ARCNet) and the Bull Listing Service (BLS). Prior to his current position, he served as a regional manager for the Association. Bowman is an animal science graduate of the University of Missouri-Columbia.
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James Henderson is general manager of B3R Country Meats Inc., Childress, Texas, a privately owned packing facility and branded beef program. He received his bachelor’s degree in animal science from Texas A&M University and served as coach of the meats judging team for Texas Tech University in the late 1970s. His more than 23 years of experience in the meat industry include serving as president of the Southwest Meat Association and a member of the Texas Cattle Feeders Association regulatory and legislative affairs committee. Henderson played a large role in B3R Country Meats’ supplying product for the Texas State Society’s Black Tie and Boots inaugural dinner for President George W. Bush.
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Doyle Wilson is a professor of animal science at Iowa State University. Wilson is conducting research in animal genetics, including the application of ultrasound in genetic predictions and genetic parameters for carcass traits. He is the genetic advisor for the American Angus Association and has assisted them in carcass evaluation programs since 1984. Wilson has focused on measuring backfat thickness, ribeye area and marbling using real-time ultrasound. He has been invited to present his results to researchers, producers and related industry personnel throughout North and South America, Australia and South Africa.
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Tim Schiefelbein is the value-based-procurement manager for ConAgra Foods Inc. Schiefelbein implemented ConAgra’s pricing formulas for buying fed cattle on quality, yield and weight specifications, and he has developed data sheets and information systems for reporting all carcass and quality information. He has been instrumental in developing and conducting numerous programs for the company. Before joining ConAgra, Schiefelbein was the commercial marketing director for the American Gelbvieh Association. There he initiated one of the first alliances with a major packer and put together several programs and events to benefit the association’s members.
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John Landry is the Certified Angus Beef® (CAB®) brand and center-of-the-plate specialist for Sysco Food Service in Kansas City. Landry, a Kansas native, attended the Culinary Institute of America in New York, where he trained in classical French cooking. He has worked as a chef in Texas, Georgia, New York and Kansas. Since joining Sysco in 1994, Landry devotes his time to training marketing associates about 600 meat items and working with customers in various foodservice operations in Kansas and Missouri.
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