Yesterday’s steak and baked potato is today’s beef brisket from the restaurant downtown. The food scene is changing, driven by a new age of consumers who want more. They seek new flavors and attributes on the packaging, but still expect beef to taste great.
More than forty years after selling the first pound of branded beef on October 18, 1978, Certified Angus Beef continues to deliver for consumers and producers. The brand closed fiscal year 2021 with a few new records and another billion on the books.
Telling their story to the cattle curious was awkward at first for John and Gaye Pfeiffer. Their dedication to teaching and connecting with those further down the supply chain earned them the 2021 CAB Ambassador Award.
The percentage of fed cattle grading prime has steadily increased over the last decade, offering retailers opportunity. That’s why CAB is focused on providing retailers the tools needed to market and sell prime beef.
The three primary components of growth for the CAB brand are increases in licensed packing plant processing, black-hided cattle and carcass quality. However, the most important component is the producer’s mindset of continual advancement.