Date: Jun 22 2020
| About the brand & Big Thinkers & Breeding & EPDs & Sire SelectionTheir success with quality Angus cattle disguises the fact that the Boyer brothers are first-generation farmers. Originally from Detriot, the brothers moved to a farm in Missouri 46 years ago with no prior knowledge of raising cattle. Today, their best pen of finished steers marked 100% Certified Angus Beef with all but one Prime.
Date: Jun 17 2020
| Consumer Connection & News ReleaseThe COVID-19 pandemic and its lack of options for dining out changed the home kitchen’s role in daily lives. With society running on a new schedule, chefs at the Certified Angus Beef® brand explored different ways to connect with consumers. CAB Chefs Michael Ollier and Gavin Pinto started by meeting consumers where they are—in the comfort of their homes.
Date: Jun 17 2020
| Blog & SustainabilityFrank Mitloehner presents his findings on the animal ag sector’s impact on global warming. He explains how cattle counterbalance other fossil fuel sectors, proving that cattle are a solution and not a threat.
Date: Jun 15 2020
| About the brand & Consumer FeatureBobby VanStavern was a mover and shaker for the CAB® brand. His love for quality Angus beef and people is evident in his many outstanding accomplishments. He leaves a lasting legacy with the brand and everyone he worked with.
Date: Jun 02 2020
| News ReleaseCAB summer intern Maeley Herring has a rich understanding of the cattle business and the heart to match. The Texas Tech University graduate will share cattlemen’s stories by drawing on her Texas family ranching heritage and personal experiences to connect people with ideas.
Date: May 06 2020
| News ReleaseBeing one step ahead as an industry is pivotal to our success. Thankfully, there are bright young minds who have plenty of ideas on how to do that. They are the winners of our Colvin Scholarship.
Date: Mar 09 2020
| Breeding & Breeding Technologies & News Release & Premium Potential & Retained OwnershipLack of facilities, labor, confidence and convenience—these are reasons that less than 10% of all beef cattle producers use artificial insemination. This article covers a presentation by John Hall, Idaho Extension beef cattle specialist, who weighs the challenges with the advantages.
Date: Dec 17 2019
| Blog & Consumer ConnectionCAB chefs and meat scientists are so good at sharing their know-how that a whole range of listeners will sign on from city streets to ranch sand hills and beyond. Now find their expertise in their new podcast “Meat Speak”.
Date: Dec 11 2019
| News ReleaseCAB Colvin Scholarships recognize tomorrow’s leaders who are involved in their communities and committed to continued success and progress within the beef industry. Graduate and undergraduate students are encouraged to apply.
Date: Oct 23 2019
| Feeding Quality Forum & Grid Marketing & News Release & ResearchWith more quality in the cow herd than ever before, producers are talking about premium brands and grades over Choice. New technology is making its way in to packing plants and shows promising signs of accuracy.
