Wednesday, June 25, 2008

Welcome and Introductions
John Stika , Ph.D., President
Mark McCully, Director, Supply Development

Certified Angus Beef LLC – How the company operates in 2008
Brent Eichar, Sr. Vice President
Learn about the company’s structure, funding and business function that has helped maintain the brand’s position as the number one Angus brand. TheCertified Angus Beef ^® brand was developed by Angus breeders and the American Angus Association^® to increase demand for registered Angus cattle through a specification-based, branded beef program to identify consistent, high-quality beef with superior taste.

Certified Angus Beef ^® brand specifications
John Stika, Ph.D., President
Understand the science behind the brand’s specifications that ensure consumer satisfaction while capitalizing on the Angus breed’s reputation for quality.

Brand Production – Packing Industries
Fresh Meat – Clint Walenciak, Director, Packing
Innovation and technology are creating change within the packing and processing industries at an incredible pace. See how these trends impact current Certified Angus Beef ^® brand production and how these changes may influence future beef production. Learn how carcasses earn the Certified Angus Beef ^® brand certification and review current supply and production numbers.

Break/Depart for Buehler's Milltown

Group A
Brand Production - processing indutry
Processed Meat – Brett Erickson, Director, Value-added Products
The best deli cuts begin with ingredients of the highest quality.Certified Angus Beef ^® deli products are made from raw materials graded in the upper portion of Choice. This session will allow you to taste theCertified Angus Beef ^® brand advantage compared to other deli products.

Group B
Marketing the brand at the trade and consumer levels
Deanna Walenciak, Director, Marketing
Sarah Morehouse, Assistant Director, Brand Initiatives
Get an overview of the brand's extensive marketing efforts, current and future advertising and public relations efforts, upcoming consumer events, strategic partnerships and educational opportunities. The session will explore the value of the Angus name to the consumer and will allow you to see the brand’s marketing in action.

Focus on Domestic Sales Divisions and how we market the brand.
Al Kober, Director, Retail
Mark Polzer, Director, Foodservice
Discover how the Certified Angus Beef ^® brand is distributed and marketed through grocery and restaurant outlets. Uncover trends and challenges within the food industry and how they pertain to the brand, beef industry and your operation. A product cutting will demonstrate merchandising solutions CAB offers to its customers.

Reaching consumers beyond the borders.
Geof Bednar, Executive Account Manager, International
Focus on the strategies used to sell the Certified Angus Beef ^® brand in the complex international marketplace.

Conclude & depart for dinner at the Olde Jaol

Pick up from hotel

Focus on Supply - The economics of quality
and a look at what affects brand acceptance rate.
Mark McCully, Director, Supply Development
Discover the avenues Certified Angus Beef LLC is pursuing to further drive value for high-quality Angus cattle and increase the acceptance rate of eligible carcasses. Understand the research that helped establish CAB’s recommended best practices and how the Best Practices Manual can be a valuable tool for you and your customers.

Break

Bring more value to your customer

• Understanding the data & finding the right feeding partners
  Gary Fike, Beef Cattle Specialist
• Opportunities in today’s livestock markets
  Sam Roberts, United Producers
• Exploring Marketing Resources
  Christy Johnson, Director, Supply Development Marketing

Break

Angus Genetics - today and tomorrow
Group discussion
Capitalizing on the current strenths and maintaining the Angus breed's position as the industry leader in 2020.

Q&A - Discussion

Culinary Presentation
Scott Popovic, Corporate Chef

Lunch.

Adjourn