We’re a rancher-driven, not-for-profit business. As a subsidiary of the American Angus Association, Certified Angus Beef works on your behalf to build demand for your Angus cattle, and that translates to more dollars in your pocket. Together, we’ll help you supply the brand.
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It takes more than a black hide to earn Certified Angus Beef premiums. The right genetics paired with the best management practices should get noticed. Simplify the selection process for your customers with Targeting the Brand™.
About UsCertified Angus Beef partners want the best products to sell and serve in their retail and foodservice businesses. When it comes to beef, they can feel good about purchasing the Certified Angus Beef ® brand because of your hard work. That’s why the brand invests in initiatives to support producers and the next generation.
Certified Angus Beef invests in people and communities where our beef is raised and enjoyed. Through scholarships, we’re supporting the next generation of agriculturalists so they can make a significant impact on the beef industry.
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By supporting Beef Quality Assurance as a continued education option for cattlemen and women, together Certified Angus Beef and Sysco are elevating your commitment to cattle care to address consumer interest, reinforce trust and help ensure future beef demand.
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The best beef starts with healthy land. Land Stewardship is a free, online course designed for producers looking to strengthen their land management practices. Learn how to steward your land for a more profitable and resilient ranch.
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Cattle and ducks may seem to be an unlikely combination, but both need common resources to thrive: grass and water. See how we’re collaborating with Ducks Unlimited to make improvements to the environment on ranches.
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There’s no denying CAB has helped dramatically expand the market share for registered Angus genetics. Arguably, that success has encouraged several other breeds to adopt a black hide color by incorporating registered Angus genetics into their breeding programs and registries.
More demand for individual Prime grade cuts is being discovered on the part of packers and wholesalers as they educate downstream users about the opportunities to capitalize on growing Prime demand.
January often presents the lowest beef demand, while February likely vies second. Also, we see a shift in consumer preference away from holiday middle meat roasts toward end cuts for “comfort food” meals.