Focus on cattlemen
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.
Category: About the brand
Kansan interns from OSU
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.
Experts vs. propoganda artists
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.
Equal opportunity
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.
Certified Angus Beef brand posts record June
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.
Evocative, emotive “marbling”
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.
Beef grading explained
Date: Jan 09 2008
About the brand & News ReleaseWhen USDA graders stamp carcasses they estimate the eating experience for consumers and provide report cards for producers. They also measure cutability, or red meat yield.
Defining the CAB difference
Date: Feb 01 1999
About the brand & News Release & ResearchStudy results from the 1999 “Characterization of Certified Angus Beef Steaks from the Round, Loin and Chuck” show that marbling is more highly related to tenderness of middle meats than it is to that of the end meats. That means the key to better-eating beef is in moving up the quality grade scale.