Following the Calves: An introduction
Date: Jun 04 2015
BlogOver the course of the next year we’re going to follow along with a group of cattlemen committed to quality and improving the genetics of their own cowherds.
Category: Blog
Picking a partner
Date: May 29 2015
Blog & Cattle Feeding & Retained OwnershipMore time, more information and more money. What producer doesn’t want all three? It’s possible — with the right feeding partner.
Rules and grilling tools
Date: May 27 2015
Blog & Consumer ConnectionLuckily Kevin Kolman is full of tips for not only giving your grill a full cleaning, but how to keep it from looking like mine, ever again.
A day to honor freedom
Date: May 25 2015
BlogThey fully commit themselves sunup to sundown (or should I say, until the cows come home), to raise the highest quality of beef for consumers, and they are my heroes in more ways than one.
Give it a break
Date: May 18 2015
Blog & Consumer Connection“If you are cutting into meat and you are getting a lot of juices coming out that’s an automatic sign you’re not letting it rest long enough.”
Chefs hit cattle country
Date: May 12 2015
About the brand & Blog & Consumer ConnectionOnce a year, those two worlds collide during the Certified Angus Beef® brand Chef Tour — and it’s pretty incredible.
Time and temperature
Date: May 11 2015
Blog & Consumer ConnectionUsually a few minutes one way or the other is not going to make or break it. But on the grill, 30 seconds could be the difference between done to perfection and done to the dog’s liking.
Chef: More beef needed in food pyramid
Date: May 07 2015
Blog & Consumer ConnectionOhio Chef Ken Sherepita (“share a pita”) has been a CAB brand partner for years, and so of course, he fully appreciates the nutritious goodness of beef.
Better beef: the key to a brighter world?
Date: May 04 2015
Blog & Consumer ConnectionKevin Kolman has a simple equation for making the world a better place. It revolves around family, food and grilling.
Building a moat
Date: Apr 23 2015
Blog & Consumer ConnectionEvery day our sales crew sees the value of quality. Businesses they work with share success stories that come from selling more expensive, better, beef.