Date: Sep 22 2016
| Cattle Markets & Feeding Quality Forum & News ReleaseWe are used to slow change in the cattle business. After decades at that pace, however, the North American cattle and beef industries are undergoing a rapid transition. “Farming and food production in total are no longer local industries,” said Pete Anderson, Midwest PMS research director.
Date: Sep 21 2016
| Big Thinkers & BlogAs a girl who’s called Mr. Terry plenty of times and told others to do the same, I figured it was only fitting.
Date: Sep 08 2016
| Cattle Markets & News ReleaseThe cattle market zig-zags up and down more than ever, but so do prices for the end product, says a boxed beef reporter for Urner Barry, in Toms River, N.J. “Ranchers understand not only what it takes to raise an animal, the science of it, but also for what market and when,” says Bruce Longo. “The same happens in the beef market.”
Date: Sep 05 2016
| Big Thinkers & BlogBesides a set of old scrapbooks that reveal a rich history in the Angus breed, Abbie Nelson’s table is tidy, well kept like the rest of the place.
Date: Sep 02 2016
| BlogThe Nelsons, while both native Californians, hailed from different parts of the Golden State only to end up in Wilton with a combined four kids in tow.
Date: Aug 31 2016
| Breeding & Breeding Technologies & EPDs & News ReleaseIf your opinion of artificial insemination (AI) for the beef cattle herd is “been there, done that,” you may want to give it another look. New protocols and synchronization methods have eased the pressure. “There’s no question that fixed-time AI has gotten easier,” says Cliff Lamb, University of Florida animal scientist. That’s important for those who tried other AI programs in the past but did not find success, and also noteworthy for those who have never tried AI.
Date: Aug 18 2016
| Big Thinkers & Blog“I’d rather lose money than give up my cows,” he says, standing among a herd he affectionately calls his “girls” as they rest in the shade.
Date: Aug 15 2016
| Canada & Consumer Connection & News ReleaseCattlemen have focused on quality from the beginning. Their success at delivering cattle that perform for the next owner kept them in business through market ups and downs. The approach seems to work, but can it keep working in an era of relatively higher beef prices? Mark McCully, vice president of production for the Certified Angus Beef ® brand (CAB®), challenged producers at the inaugural Canadian Beef Industry Conference to consider looking at their business in reverse.
Date: Jul 21 2016
| Consumer Connection & News ReleaseIf there’s an easier way to home-grill the best steaks – and the search continues at Greeley’s Colorado Premium Beef, which brought Truly Simple™ to market this year – it’s hard to imagine. But it’s easy to see why the concept featuring the Certified Angus Beef ® (CAB®) brand just won honors: First Place in Refrigerated & Frozen Foods magazine “Top 5 Best New Retail Products” contest.
Date: Jul 07 2016
| Consumer Connection & News ReleaseTrends in the food business affect people far beyond restaurant diners and retail shoppers. They reach back to the farm and ranch to shape the way food is produced, keeping consumer demand for high-quality, sustainable beef top of mind in the country.
