Following the Calves: An introduction
Date: Jun 04 2015
| BlogOver the course of the next year we’re going to follow along with a group of cattlemen committed to quality and improving the genetics of their own cowherds.
Posts by CAB Cattle Crew :
Picking a partner
Date: May 29 2015
| Blog & Cattle Feeding & Retained OwnershipMore time, more information and more money. What producer doesn’t want all three? It’s possible — with the right feeding partner.
A day to honor freedom
Date: May 25 2015
| BlogThey fully commit themselves sunup to sundown (or should I say, until the cows come home), to raise the highest quality of beef for consumers, and they are my heroes in more ways than one.
Chefs hit cattle country
Date: May 12 2015
| About the brand & Blog & Consumer ConnectionOnce a year, those two worlds collide during the Certified Angus Beef® brand Chef Tour — and it’s pretty incredible.
Premium Beef a crossover success
Date: May 07 2015
| Consumer Connection & News Release & ResearchThe economics just didn’t add up. Median household net wealth decreased 27% between 2000 and 2010, according to the U.S. Consumer Price Index. Canadians were in the same financially leaky boat. “Research would show that during an economic downturn, people tend not to buy premium products, to a point where they will go to a private brand or a lower price competitor to save money,” University of Guelph (Ontario) business and economics professor Tanya Mark says. “For any premium brand, we would certainly expect sales to decrease.”
Chef: More beef needed in food pyramid
Date: May 07 2015
| Blog & Consumer ConnectionOhio Chef Ken Sherepita (“share a pita”) has been a CAB brand partner for years, and so of course, he fully appreciates the nutritious goodness of beef.
Given tenderness, marbling is key
Date: Apr 28 2015
| Consumer Connection & News Release & ResearchThe study of why we eat beef keeps pointing past tenderness. Given only certified tender strip steaks that varied in marbling and juiciness, a carefully chosen panel of 120 consumers said flavor is where it’s at. Sensory evaluation research, as part of a joint project among Texas Tech, Utah State and Mississippi State universities, scored the strip-loin steaks to get at the role of taste fat in consumer appeal.
Building a moat
Date: Apr 23 2015
| Blog & Consumer ConnectionEvery day our sales crew sees the value of quality. Businesses they work with share success stories that come from selling more expensive, better, beef.
Sharing the brand’s news
Date: Apr 17 2015
| About the brand & BlogInside each monthly edition of the Journal, I get to share with readers what the Certified Angus Beef ® brand has been up to for the last 30 days.
Opportunity lies beyond the ranch gate
Date: Apr 10 2015
| Big Thinkers & Blog & Consumer ConnectionThe two shook hands and what began as a conversation more than 10 years later has blossomed into a friendship and a successful business partnership.