Don’t blame the calves
Date: Aug 16 2017
| Cattle Feeding & Premium Potential & ResearchPercent marbling in harvested fed cattle tends to decrease from late February to early May.
Posts by CAB Cattle Crew :
Big picture focus guides farm, CAB
Date: Aug 11 2017
| About the brand & News ReleaseDon Schiefelbein’s role on his family’s registered Angus farm near Kimball, Minn., is all about managerial and financial oversight. That’s why he’s comfortable looking out for the Certified Angus Beef ® (CAB®) brand’s future while serving as chairman of its board of directors.
Money that matters
Date: Jul 20 2017
| About the brand & Cattle Markets & News ReleaseQuality cattle are so commonplace they’re no longer worth a reward, right? Wrong.
Genuinely good sharing
Date: Jul 17 2017
| Blog & Cattle Feeding & Consumer ConnectionJosh and Leah were recorded on video as they met with Angus producers from seedstock to commercial cow-calf ranchers, to a feedlot and finally, at the Price Chopper retail meat counter.
Good stories, part II
Date: Jul 05 2017
| Big Thinkers & BlogSitting shotgun in his truck, Rick Gurley was right. He’d tipped his hat when we exchanged pleasantries, barely made it across the cattle guard to his place near Huntsville when I knew.
Good stories, part I
Date: Jun 30 2017
| Big Thinkers & BlogRick Gurley’s a storyteller. You know the kind.
Dissatisfied with a simple synopsis, driven by detail, he’ll settle into a memory and take you back with him for the ride.
Following the calves: The next generation
Date: Jun 19 2017
| Blog & Breeding & CalvingThe little apartment Bruce Keaster has tucked inside the calving barn at their ranch south of Belt, Montana, is the perfect classroom.
Don’t blame the calves
Date: Jun 14 2017
| News Release & ResearchThings aren’t always what they seem. It’s no secret, marbling in harvested fed cattle declines from late February to early May each year.
A chef without a restaurant
Date: Jun 05 2017
| Blog & Consumer ConnectionTechnically, The Indigo Road Restaurant Group’s latest addition, Oak Steakhouse Nashville, where Zizka is set as executive chef was delayed. But in a chef’s life, 11 months can feel like an eternity.
Like father, (not necessarily) like son
Date: Apr 25 2017
| Big Thinkers & BlogPaul moved to Lakeview, Ore., and runs the northern unit. It’s actually his son, Tom, who takes care of its southern sister.