Starkey Joins Red Angus Member Services Team
The Red Angus Association of America welcomes Ryan Starkey to the member services department as a member services and DNA specialist.
“We are excited to have Ryan join the DNA department at RAAA. As the use of DNA technology in the Red Angus breed increases, having valuable team members like Ryan helps continue improving the efficiency and services provided by the department,” said Ryan Boldt, RAAA director of breed improvement.
Starkey graduated from Kansas State University in May of 2022 with a bachelor’s degree in agricultural business and animal sciences & industry, with a focus in production management, with a minor in leadership studies.
While at KSU, she worked part-time for the International Brangus Breeders Association, where she served as an assistant to the DNA department, conducting parentage verifications, genetic condition evaluations and animal data uploads. She also completed an internship at Triumph Foods as an operations intern. Starkey credits these work experiences as providing her with valuable start-to-finish vantage points of production agriculture.
Since moving to Denver from the Kansas City area, Starkey has enjoyed exploring all of the outdoor activities Colorado has to offer. Starkey said she also loves to travel and following graduation in May, spent a couple of weeks in Europe traveling around different countries.
“I'm excited to be working here at the Red Angus Association because it means being part of an industry that I have so much respect for. Growing up, I did not come from an ag background but when I was at K-State I really grew to appreciate the hard work and dedication of the livestock industry as a whole,” said Starkey. “The RAAA is looking to the future to see what can be improved upon in the cattle industry. I look forward to serving our members on a day-to-day basis. I'm excited about my position here at Red Angus and to see how I grow within this company.”
Starkey can be reached at firstname.lastname@example.org or 940-387-3502 ext. 5.