Cattle are amazing creatures because they can turn grass into protein, but how they get that grass varies across the country. This episode shares insight on creatively stretching grazing from both small and large operators, and from the east to the west. Tune in now to hear how Chad Woods, Firsthand Foods in North Carolina, and Rob Elder, Elder Farms in Oregon, make things work. Subscribe to the print Angus Beef Bulletin and the digital Angus Beef Bulletin EXTRA.Have questions or comments?  We'd love to hear from you! Contact our team at abbeditorial@angus.org.