{"id":1890,"date":"2021-12-22T19:16:19","date_gmt":"2021-12-22T19:16:19","guid":{"rendered":"https:\/\/www.eou.edu\/mountaineer-magazine\/?p=1890"},"modified":"2021-12-22T23:49:26","modified_gmt":"2021-12-22T23:49:26","slug":"got-beef","status":"publish","type":"post","link":"https:\/\/www.eou.edu\/mountaineer-magazine\/got-beef\/","title":{"rendered":"Got Beef?"},"content":{"rendered":"\n

New technology ‘beefs up’ cattle care<\/h2>\n\n\n\n
\"Emily
Emily Folkestad, ’08 and ’11<\/figcaption><\/figure><\/div>\n\n\n\n

We\u2019ve all been there. You show up some where new, and try to find a group where you fit in. As it happens, cattle aren\u2019t all that different.<\/p>\n\n\n\n

\u201cCattle perform a lot better when they\u2019re in groups with similar cattle\u2014those of the same size or frame,\u201d said Emily Folkestad, \u201908 and \u201911.<\/p>\n\n\n\n

She knows from experience. Folkestad has been the Chief Financial Officer at Beef Northwest<\/a>, Oregon\u2019s largest cattle feeding company, for 10 years.<\/p>\n\n\n\n

The company uses new technology to sort cattle into appropriate groups when they\u2019re received at the feedlot or headed to market. Folkestad said they\u2019re one of few cattle companies that has invested in individual radio frequency ID tags for each animal in the feedyard. The pricey technology allows Beef Northwest to attend to specific needs and identify trends.<\/p>\n\n\n\n

\u201cEverybody thinks of cattle as a herd, but we track each animal as an individual,\u201d Folkestad said. \u201cWe can track their entire journey: their weight, what they\u2019ve eaten, any vet care including medicine or treatment, all the way to the characteristics of our finished meat products.\u201d<\/p>\n\n\n\n

She explained that raising cattle is a low-margin business\u2014like most types of agriculture\u2014but there\u2019s increasing demand from consumers and retailers to trace where their food comes from. Plus, the data helps Folkestad\u2019s team make informed decisions to improve efficiency and quality.<\/p>\n\n\n\n

Folkestad works at the company headquarters in North Powder, Oregon, but she grew up in an urban environment. <\/p>\n\n\n\n

\u201cWhen it was time to go to school I wanted to get out of the city, so I picked Eastern,\u201d she said. A part-time job at Beef Northwest has become a decades-long career, and Folkestad is in good company. Five other 91´«Ã½ alumni work alongside her: Kathryn Wilson (ne’e Pointer), \u201910, Celena Hefner, \u201916, Adam Sullivan, \u201911, Katelyn Smith (ne’e Hefner), \u201911, and Taylor Folkman (ne’e Robinson), \u201920. They work in a range of jobs from IT to human resources, to financial analysis.<\/p>\n\n\n\n

One of 91´«Ã½\u2019s newest degree programs, Agricultural Entrepreneurship, acknowledges this diversity of roles in food production businesses. Folkestad said the degree meets a growing need.<\/p>\n\n\n\n

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Mounties at work<\/h2>\n\n\n\n

The Beef Northwest headquarters in North Powder, Oregon is flush with 91´«Ã½ alumni, whose degrees range from accounting, to computer science and agriculture!<\/p>\n\n\n\n

Kathryn Wilson <\/strong>(ne’e Pointer), ’10
Senior Financial Analyst<\/p>\n\n\n\n

Celena Hefner,<\/strong> ’16
Price Risk Management Analys<\/p>\n\n\n\n

Adam Sullivan,<\/strong> ’11
Lead Develper, IT<\/p>\n\n\n\n

Katelyn Smith<\/strong> (ne’e Hefner), ’11
Cow\/Calf Analyst<\/p>\n\n\n\n

Taylor Folkman <\/strong>(ne’e Robinson), ’20
HR Coordinator<\/p>\n<\/div>\n\n\n\n

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<\/div>\n\n\n
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\"\"<\/figure>\n<\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

\u201cAg has a stigma for being disconnected from the modern world, but we have to be fiscally and ecologically sustainable,\u201d she said. \u201cThere\u2019s a lot of room for entrepreneurial people to come into ag and treat it like a business or career: I\u2019m living proof of that.\u201d<\/p>\n\n\n\n

Folkestad spent three years riding hunter\/jumper horses after high school, and changed her major several times before landing on a Liberal Studies degree. She completed much of her coursework through distance education services, and returned for an MBA in 2011. Eager to give back, Folkestad recently joined the 91´«Ã½ Foundation President\u2019s Circle with a gift of $1,000.<\/p>\n\n\n\n

“Ag has a stigma for being disconnected from the modern world, but we have to be fiscally and ecologically sustainable…”<\/p>– Emily Folkestad<\/cite><\/blockquote><\/figure>\n\n\n\n

She said Beef Northwest uses a range of technology for cattle and cattle health. They\u2019ve completed trials with automated heavy equipment, and they use drones to manage surface conditions in pens or measure piles of corn. <\/p>\n\n\n\n

The company has grown since Folkestad started as a receptionist. Beef Northwest sources cattle from the Pacific Northwest, cares for them in feedlots in Eastern Oregon and eastern Washington, and provides beef products to retailers across the country. She said they produce about 250,000 cattle each year. Beef Northwest cattle become steaks, roasts and burgers on American dinner plates, while products like tongue, oxtail and liver are exported overseas where they\u2019re more popular.<\/p>\n\n\n\n

From farm to market, Folkestad\u2019s role offers a peek inside the food system and shines a light on the individual people and animals behind so many meals.<\/p>\n\n\n\n

\u201cIt\u2019s not a typical consumer business,\u201d she said. \u201cBut that\u2019s what makes it fun because it\u2019s definitely a challenge.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

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