Date: Sep 21 2009
| News ReleaseThe Bradley family has never been one to take the path of least resistance. That spirit was first illustrated when Minnie Lou (Ottinger) Bradley, family matriarch, headed to Oklahoma State University as the first female animal science student and member of the livestock judging team.
Date: Sep 21 2009
| News ReleaseA steak sizzling on the grill is to a consumer what a cash register cha-ching is to a grocer. Despite economic conditions, those sweet sensations were in the air this summer as demand for high-quality beef cuts picked up for the world’s largest branded beef program.
Date: Sep 03 2009
| News ReleaseChildren starting school are a lot like calves getting weaned. Each individual is different. For some, the experience is more stressful than for others, but careful preparation by their caretakers can help make the whole experience much more productive.
Date: Aug 06 2009
| News ReleaseProducers aiming for high-quality beef, take note: starch is a key at every step in the life of cattle. A recent study from the University of Illinois shows the level of starch in both growing and finishing diets can affect overall performance and final carcass merit.
Date: Aug 02 2009
| News ReleaseJackie Eager, a senior at the University of Florida, is an Industry Information intern with Certified Angus Beef LLC (CAB) for fall 2009. Eager is an agricultural communication and leadership development student, with a concentration in meat science.
Date: Jul 16 2009
| News ReleaseAny good business manager knows success lies in repeat customers. The beef industry follows that model and annually invests millions of dollars in research to help ensure satisfied consumers.
Date: Jun 09 2009
| News ReleaseLaura Nelson, a recent University of Wyoming graduate from the rural Nebraska side of Pine Bluffs, Wyo., joined the Certified Angus Beef LLC (CAB) staff June 1.
Date: May 29 2009
| News ReleaseWhen cattlemen put an asking price on a bull or a load of calves, they set it as high as they can reasonably hope for a sale. At an auction, the sale manager announces the target price before calling for bids. Grocers take a similar tack, but feedback is not as direct at the meat case.
Date: May 27 2009
| News ReleaseDon’t let the media tell you what your customers want. Ask them yourself. That advice from Edd Hendee, Taste of Texas steakhouse manager, could apply in many areas of the economy.
Date: May 20 2009
| News ReleaseFeeders bid on cattle by penciling out the highest price they can pay and still maintain a shot at profit. Packers need a certain number of cattle harvested through their plants, bought at a particular price, to stay afloat.
