Date: Jun 17 2026
| UncategorizedProducers have never been more equipped to tackle both terminal and maternal traits of importance. The key is likely to measure the value of any directional changes alongside the potential that current trends in customer demands may evolve in a different direction in the near future
Date: Jun 03 2026
| CAB InsiderFocused marketing of a premium beef brand demands some attention to tracking price spreads across differing quality specifications. The USDA quality grade scale provides the domestic measuring stick by which the trade differentiates demand across the quality spectrum.
Date: May 20 2026
| CAB InsiderThe steep upward price trajectory in the fed cattle market remains wholly supported on fed cattle remaining in tight supply and the tight grasp of cattle feeders keeping feedlot stays and carcass weights elevated. Weights continue to underpin beef production tonnage, cutting the harvest pace deficit for fed cattle.
Date: Apr 29 2026
| CAB InsiderDate: Apr 15 2026
| CAB InsiderDate: Apr 01 2026
| CAB InsiderDate: Mar 19 2026
| CAB InsiderIncreased Prime carcass production is a boon to sales growth in this category for both Certified Angus Beef and the industry as a whole. A smaller Prime cutout premium above Choice also means greater adoption of this premium product tier by grocers and restaurants. All of the above lead to a firmer foothold for beef as the protein of choice for consumers.
Date: Feb 25 2026
| UncategorizedThe “all fresh” retail beef price increased 10% from 2024 to 2025, with another 6% the prior year. Yet consumers have a choice in meeting their protein needs, and they continue to demand beef at an impressive level.
Date: Feb 11 2026
| CAB InsiderMore demand for individual Prime grade cuts is being discovered on the part of packers and wholesalers as they educate downstream users about the opportunities to capitalize on growing Prime demand.
Date: Jan 28 2026
| CAB InsiderJanuary often presents the lowest beef demand, while February likely vies second. Also, we see a shift in consumer preference away from holiday middle meat roasts toward end cuts for “comfort food” meals.
