The Angus breed has enough genetic diversity to allow breeders, and their commercial bull customers, to make progress across multiple traits simultaneously. One bloodline may be high in marbling but does not check the boxes you need for other traits. That does not mean marbling is the cause—it simply means your search for the ideal genetic pairing is not done.
Mark Ahearn admits his role as the chairman has meant a lot to him and his family. He expresses gratitude to those who believed in him throughout the past year and looks forward to seeing the future successes of the premium beef brand.
Setting or rising, the sun casts golden hues over cattle grazing the Luling Foundation’s sprawling fields and invokes the weight of history and hope. Rooted in faith, quality and community, Davis’ legacy continues to flourish, reminding all of the profound impact one person’s vision can have.
Four internships, geared toward students pursuing careers in agriculture communications, marketing and digital media, are available for summer 2025: producer communications, multimedia, social media and marketing.
The world has changed, cattle have changed and those managing them must keep up. The 19th annual Certified Angus Beef Feeding Quality Forum in Dodge City, Kan., gave 260 attendees tools and information to do just that.
It has been 45 years since Certified Angus Beef’s first customer purchased a strip steak at Renzetti’s IGA grocery store. Since then, consumer demand for high-quality beef has grown, ultimately driving demand for premium Angus genetics.
Sharing the love and passion for Angus cow and Angus family, Jim Brinkley completes his term as CAB Board of Director after a year invested in the future of the beef industry. As chairman, he saw his own thoughts an leadership skills evolve as discussion topics brought new ideas to life in the board room.
Expert guidance from Dusty Abney at Cargill Animal Nutrition shares essential strategies for optimizing cattle nutrition during droughts, leading to healthier herds and increased profitability in challenging conditions.
Understanding what constitutes value takes an understanding of beef quality and yield thresholds that result in premiums and/or discounts. Generally, packers look for cattle that will garner a high quality grade and have excellent red meat yield, but realistically very few do both exceptionally well.
There are three ways CAB promotes leadership and growth for the next generation within the beef industry. Internships, events and scholarships can help invest in the next generation who are the future ranchers, chefs, and beef industry professionals.
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