Date: Mar 08 2012
About the brand & News Release & ResearchEven the best speakers can’t make an audience feel what it’s like on a farm. There are no words that can replace the actual experience of seeing cattle first hand—watching them roam the pasture or eat out of the feedbunk.
Date: Feb 20 2012
About the brand & BlogMyth: CAB is a logo you see in the grocery store that works entirely on the demand/consumer side of the beef production chain.
Date: Feb 13 2012
About the brand & BlogMyth—It’s easy for you guys to give out recommendations and say things like, “People will pay more for high quality.” You’re stuck there in your offices and we’re out here in the real world.
Date: Jan 23 2012
About the brand & News ReleaseIt seemed like fate that Emily Krueger would join the CAB team. She grew up in the brand’s hometown of Wooster, Ohio, and worked on a beef operation there. She’ll graduate from The Ohio State University this June with a BS in agricultural journalism and minors in animal science and psychology.
Date: Oct 28 2011
About the brandI hope you notice that the focus is on you, your cattle, your profitability and your business decisions at every click of your mouse.
Date: Aug 24 2011
About the brand & News ReleaseJenny Gillespie, a Master’s student at Oklahoma State University (OSU), has joined the team working for the Certified Angus Beef ® (CAB®) brand as the fall 2011 Industry Information intern.
Date: Aug 08 2011
About the brand & Blog & Consumer ConnectionFact—We do want you to use more Angus in your herd, but only because we truly believe it will lead you down the trail of profitability.
Date: Jul 25 2011
About the brand & BlogMyth—I have to be a big producer to participate in CAB premiums. Fact—Any producer of any size can aim for quality and reap rewards.
Date: Jul 22 2011
About the brand & Consumer Connection & News ReleaseAlthough beef prices have been relatively high this spring and summer, many consumers and chefs are continuing to look for high-quality cuts. The Certified Angus Beef ® brand sold 70 million pounds in June, the highest volume month in the company’s 33-year history, 4.3% above the previous June and some 10 million pounds better than June 2009.
Date: Jul 21 2008
About the brand & Consumer Connection & News ReleaseNearly all beef scientists and connoisseurs indicate that there are three key attributes to beef palatability: tenderness, juiciness and flavor. All brought to you through marbling, but it can be complicated to get it right.
