Date: Jun 08 2021
Big Thinkers & CAB Connection & Cattle Feeding“Do we just sign up? Or get special ear tags?”
Those are questions we hear quite often from producers who want to raise cattle for the Certified Angus Beef ® (CAB®) brand.
Date: Nov 30 2020
CAB Connection & Consumer ConnectionEven though we’re in a year where overall CAB sales will be down, retail demand has kept us in a strong position rising to the occasion to comprise up to two-thirds of summer sales at times.
Date: Aug 07 2020
CAB ConnectionThe 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.
Date: Aug 03 2020
CAB ConnectionThe 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.
Date: Jun 25 2020
CAB Connection & What a Chef WantsAs the oldest barbecue establishment in Texas, Black’s Barbecue must be doing something right. They peg their success on a combination of family, quality beef and customer service.
Date: Jan 27 2020
At the Table & CAB Connection & Consumer Connection & News Release & ResearchIn an era of skepticism consumers have trust issues, especially with those raising their food. The good news is demand is strong and taste is the main driver. Trust is going to be the key to gaining consumer confidence.
Date: Dec 11 2019
Blog & CAB ConnectionEvery barn means something to the people who spend so much of their lives in it, but it takes sharing those moments with the rest of the world. Sheltering Generations does that and gives back to rural communities.
Date: Oct 30 2019
CAB Connection & News ReleaseCattlemen played a significant role at the 2019 Certified Angus Beef ® brand’s annual conference in September. 700+ people from packer and processor to restaurateur and retailer gathered for celebration, education and new relationships.
Date: Jun 19 2019
CAB Connection & News Release & What a Chef WantsChef Brett Sawyer wasn’t going to serve beef in his restaurant – it was too expensive, and he didn’t want to compete with other Cleveland steakhouses. Walking into the establishment, you wouldn’t expect to find a steak on the menu, let alone beef navel as a signature dish. The sleek, black façade meets rustic brick to match the rest of the block. Large oak doors with shimmering, gold letters on the window pane read “The Plum.”
Date: Apr 06 2019
About the brand & CAB ConnectionCould the Certified Angus Beef ® (CAB®) brand reach a billion pounds in sales? It was an audacious question back at the turn of the century when first considered. Some of the CAB team at the time were, candidly, more optimistic than me. We did the math and looked at so many of the trend lines that were in place from acceptance rates to certified head count. I wondered if the industry could respond.
