Date: Mar 04 2021
| About the brand & Consumer Connection & Consumer Feature“What costs most for a restaurant isn’t the meat, but an empty seat.” That statement resonates even more after rounding a year of a pandemic. But before COVID-19 shutdowns and meat shortages, serving CAB was about competitive advantages and so much more. Loyalty breeds loyalty, creating a demand not only for the product, but the company.
Date: Feb 03 2021
| About the brand & Consumer Connection & Consumer Feature & Premium PotentialAs the heavyweight champ in brand volume, retail accounts for 55% of total pounds sold, especially in fiscal 2020. But how is it done and how does it create more demand? CAB Director of Retail answers these questions and more.
Date: Dec 03 2020
| About the brand & Consumer Connection & News Release & Premium PotentialOf all the Angus-identified cattle, only about 35% make the cut for the Certified Angus Beef ® brand. This news release covers our November webinar and details how those cattle get in, ways other cattle fall short, and what producers can do about it.
Date: Nov 09 2020
| About the brand & News ReleaseJoin us for a general overview of the brand and its importance to consumers, and offer insight into how cattle qualify and what typically prevents CAB certification in the first place in our free webinar.
Date: Oct 22 2020
| Big Thinkers & Sire Selection & Stockmanship & SustainabilityTwo fishing cabins stood on the edge of the San Marcos river in 1919. Sixty years later Bodey Langford connected the two, as brick-by-brick, he built a home where he and Kathy would raise daughters Anna and Callie. There on his late father’s ranch near Lockhart, Texas, he also built his herd with purpose.
Date: Oct 05 2020
| News Release & Research & What a Chef WantsAs a moderately to highly heritable trait, marbling is something that cattlemen have a lot of ability to manage. It also happens to be one of the major contributors to beef flavor. Texas Tech University meat scientist Jerrad Legako spoke about the topic at the 2020 American Society of Animal Science meetings.
Date: Sep 24 2020
| News Release & SustainabilityBodey Langford has it easier and harder than the three generations of ranchers before him, but his gentle and steady spirit guides him while telling the cattle story to all he encounters. It’s only an inkling of why he’s the 2020 CAB Ambassador Award recipient.
Date: Sep 17 2020
| Cattle Markets & Feeding Quality Forum & News Release & Premium PotentialRandy Blach gave hindsight to the industry’s past 40 years to prepare for the next 40 at the 2020 virtual Feeding Quality Forum. While 2020 is a tumultuous year, perspective gives us hope for the future. There’s optimism for the future, but not without challenges.
Date: Aug 12 2020
| Consumer Connection & What a Chef WantsGreg and Kristina Gaardbo bring people together over great food and great beef. The Chicago Culinary Kitchen is known for their delicious Texas-style barbecue prepared with passion, flair and Certified Angus Beef® products.
Date: Jul 24 2020
| Feeding Quality Forum & News ReleaseThe Feeding Quality Forum has recognized noted cattle feeding research scientist John Matsushima as the 2020 Industry Achievement Award winner for his long career of dedicated service.
