Date: Jun 24 2011
BlogOur chef team pounds the pavement to educate and encourage people to cook and serve beef. If they learn about its versatility, unmatched flavor and unique nutrient profile, they’re sure to fall for it.
Date: Jun 22 2011
Blog1,350 miles and 8 stops on tour, 800 photos, gusting wind, no rain. Oklahoma creeks dry or trickling to water herds kept up with cubes and creep. All of it one day closer to a good rain!
Date: Jun 21 2011
BlogQuality happens to be one of our favorite words here at Certified Angus Beef LLC. In fact, a quick search of our website at www.CABpartners.com shows nearly 500 results for that one little word… and that”s just the beginning of it.
Date: Jun 20 2011
BlogI often have one more hurdle. It can be really hard to explain that I work for a non-profit branded beef company. It usually leads to this little misunderstanding.
Date: Jun 16 2011
BlogThe Bortz’s manage about 450 commercial Angus cows, and finish the steer calves and non-replacement heifers at their own feedlot. Read about the Bortz’s care of natural resources, of the cattle, and of the land.
Date: Jun 13 2011
BlogIt seems just about everything about weaning matters to everything from health to final performance and grade. I really learned that two years ago when I did a series on early weaning.
Date: Jun 08 2011
BlogMost people say that feedyards aren’t pretty, but I think these black beauties from June 2010 story trips prove them wrong. Our CAB-licensed feedyards make awfully pretty pictures.
Date: Jun 07 2011
BlogThere ARE differences in marbling, tenderness, cutability and yield that run in families. Of course, selecting for these things means producers must get paid for them.
Date: Jun 06 2011
BlogThanks to our team who works to ensure the beef sold is the real deal, our brand is protected. Our licensed packers report how many cattle were certified any given week and how many of those pounds were sold as branded product.
Date: Jun 03 2011
BlogAiding in a quality focus, getting paid for what your cattle are worth, increasing profitability—I’d imagine these all sounds like good things to you, right? But cow-calf producers often say, “Yeah, but what if we sell at weaning?”
