Twenty-three Angus producers gathered in St. Joseph, Missouri, to begin a five-day journey across the Midwest, gaining an understanding of the cattle industry from start to finish through the Beef Leaders Institute (BLI). The trip, hosted by the American Angus Association^® in collaboration with Certified Angus Beef and the Angus Foundation, gives producers a behind-the-scenes look at each sector of the beef industry.  

“When you’re just on the ranch everyday breeding cattle and taking care of cattle, you aren’t necessarily thinking about what comes next, and that’s a very key point for the end consumer,” said Nolan Poss, 2026 BLI attendee. “To have a better understanding of everything that goes into that finished product broadens your perspective.” 

Poss works alongside his family at Poss Angus in Scotia, Nebraska. They market around 300 bulls through an annual production sale, providing bulls for commercial producers in the sandhills of Nebraska and across the country. Poss applied to BLI for the opportunity to network, make new friends and gain a deeper understanding of how the Association and Certified Angus Beef operate.  

Participants began at the Association’s headquarters, touring the office and discussing commercial programs, genetics, and marketing services. The following days included tours at Tyson Fresh Meats beef packing plant in Sioux City, Iowa; Weborg Feeding Co. LLC in Pender, Nebraska; Buckhead Meat and Seafood in Northwood, Ohio; STgenetics in Tiffin, Ohio; and a Meijer retail store in Wooster, Ohio.  

Derek Crouse, a BLI attendee from Virginia, grew up on a commercial dairy and beef farm. He applied to the program to learn more about the Angus breed, as he has been raising registered Angus cows since 2022.  

“Coming from a dairy background to this, cattle have been my life. They’ve raised me just as much as I’ve raised them, helping me grow and become better every day, just like I try to do for them,” said Crouse. “By not having a willingness to learn, you get complacent. Even if you’ve been somewhere before, there’s always something you can take away in the end.” 

The class traveled to Certified Angus Beef headquarters in Wooster, Ohio, to spend time in the meat lab learning about beef fabrication and the ten science-based specifications of the Certified Angus Beef^® brand.   

“We’re in record times right now, but I think it’s important to remember what we have gone through to get to this point by seeing an overview of the Certified Angus Beef brand and how it's helped build more value for the Angus cow,” Poss said. “It’s important that we don't get complacent, and we don’t forget about the hard work that it took to get here. We always need to be striving to make progress and better what we're doing.” 

To conclude the trip, participants cut and grilled their own Certified Angus Beef steak. Conversation flowed between newfound friends as they reflected on a full week. The group was diverse in operation type, size, and location, with participants from 14 states, two Canadian provinces, and Mexico. As the week ended, participants boarded their flights home with greater knowledge, new connections, and a renewed commitment to improving their herds and the Angus breed, all with the end consumer in mind.  

Beef Leaders Institute Class of 2026: 

• Matt Antonio, Maryland  
• Chris Bringhurst, Tennessee  
• Aaron Castillo, Texas  
• Jess Clarke, Maryland  
• Kayli Clawson, Texas  
• Michael Correia, California  
• Derek Crouse, Virginia  
• Joe Curtin, Illinois  
• Lincoln Deitrick, Ohio  
• Matt Greene, Louisiana  
• Garrett Handsaker, Illinois  
• Emma Jumper, Arkansas  
• Ryan Opie, Oregon  
• Nolan Poss, Nebraska  
• Michael Rister, Louisiana  
• Benjamin Soto, Texas  
• Sam Steiger, Arkansas  
• Nicole Stevenson, Montana  
• Fred Tiffany, Pennsylvania  
• Mark Trowbridge, Michigan  
• Wade Olynyk, Saskatchewan  
• Mark Sample, Quebec  
• Carlos Ernesto Gonzalez Villasenor, Mexico  

Applications for the 2027 Beef Leaders Institute will open in late fall to American Angus Association members between the ages of 25 and 45.