Date: Jul 16 2025
| CAB InsiderCAB carcass certification rates unsurprisingly mirror the contrast seen in the grading data. While carcasses must meet all 10 specifications, the importance of the marbling specification in brand acceptance lends the trend to follow regional grade tendencies.
Date: Jul 02 2025
| CAB InsiderBeef demand has been exceptional because of dramatic increases in consumer satisfaction for a few decades. Since taste ranks at the top of the list when it comes to what drives consumers to choose beef, we know where our figurative “bread is buttered.”
Date: Jun 18 2025
| CAB InsiderSummer weather has begun to set in with more regions of the country set to experience hotter temperatures. This means the traditional turning of consumer focus toward hamburgers and hot dogs rather than steaks, the spring favorite.
Date: May 21 2025
| CAB InsiderIt’s been a quality-rich season in the fed cattle business with added days on feed and heavier weights continue to push quality grades higher.
Date: May 07 2025
| CAB InsiderWholesale and retail beef buyers have been preparing for weeks ahead of the spike in consumer beef buying associated with warmer weather and holiday grilling demand.
Date: Apr 24 2025
| CAB InsiderIn a twist unthinkable just two decades ago, USDA data reveals that the current percentage of Prime carcasses has averaged 11.9%, surpassing Select carcasses that are averaging 11.1%, in each of the last five weeks.
Date: Mar 26 2025
| CAB InsiderHigh quality steak and roast items such as ribeyes, strip loins, tenderloins and sirloins carry an outsized share of the load when it comes to generating pricing separation up and down the carcass quality spectrum.
Date: Mar 13 2025
| CAB InsiderIn the past two years the chuck and round carcass primals have edged their way upward relative to their contribution to total carcass value. One of the primary reasons for this is the decline in domestic supply of lean grinding beef from cull cows.
Date: Feb 26 2025
| CAB InsiderEvolution of cattle type, management technology and production economics continue to shape the beef business. As a pioneer in the branded beef space, the Certified Angus Beef ® brand has remained relevant throughout the supply chain via continued innovation. Effective the first week of March, the brand will modify its ribeye area (REA) specification from the current 10 to 16 square inch acceptable range to include carcasses wth ribeyes measuring up to 17 square inches.
Date: Feb 26 2025
| About the brand & At the Table & CAB Connection & Cattle Markets & News Release & Premium PotentialEven as the nation’s cow herd contracts, “more pounds” and “higher quality” have been common themes. Specific to commercial cattlemen: It still pays to focus on carcass merit, in addition to other economically relevant traits.
