Our family recently had the opportunity to host some chefs and restaurant managers from Burgers & Lobsters restaurants from Europe. The manager, John Coudouix, brings select staff from their 10 restaurants. We educated them on row crop production and the Purebred side of cattle production. They were interested in the technology we use, the precision of our equipment, all of the documentation we have to utilize, the size and cost of farm equipment, and the genetics we use in our cattle. All the managers and chefs gained a lot of insight from their “hoof to plate” tour of Nebraska. Our goal is to encourage them to tell the story of Nebraska Beef to the consumer in Europe. It is always a pleasure to host them at our farm.
