Date: Jul 02 2025
CAB InsiderBeef demand has been exceptional because of dramatic increases in consumer satisfaction for a few decades. Since taste ranks at the top of the list when it comes to what drives consumers to choose beef, we know where our figurative “bread is buttered.”
Date: Jun 18 2025
CAB InsiderSummer weather has begun to set in with more regions of the country set to experience hotter temperatures. This means the traditional turning of consumer focus toward hamburgers and hot dogs rather than steaks, the spring favorite.
Date: May 21 2025
CAB InsiderIt’s been a quality-rich season in the fed cattle business with added days on feed and heavier weights continue to push quality grades higher.
Date: May 07 2025
CAB InsiderWholesale and retail beef buyers have been preparing for weeks ahead of the spike in consumer beef buying associated with warmer weather and holiday grilling demand.
Date: Apr 24 2025
CAB InsiderIn a twist unthinkable just two decades ago, USDA data reveals that the current percentage of Prime carcasses has averaged 11.9%, surpassing Select carcasses that are averaging 11.1%, in each of the last five weeks.
Date: Mar 26 2025
CAB InsiderHigh quality steak and roast items such as ribeyes, strip loins, tenderloins and sirloins carry an outsized share of the load when it comes to generating pricing separation up and down the carcass quality spectrum.
Date: Mar 13 2025
CAB InsiderIn the past two years the chuck and round carcass primals have edged their way upward relative to their contribution to total carcass value. One of the primary reasons for this is the decline in domestic supply of lean grinding beef from cull cows.
Date: Feb 26 2025
CAB InsiderEvolution of cattle type, management technology and production economics continue to shape the beef business. As a pioneer in the branded beef space, the Certified Angus Beef ® brand has remained relevant throughout the supply chain via continued innovation. Effective the first week of March, the brand will modify its ribeye area (REA) specification from the current 10 to 16 square inch acceptable range to include carcasses wth ribeyes measuring up to 17 square inches.
Date: Feb 12 2025
CAB Insider & Premium PotentialAs Prime supplies leapt higher in 2018, continually increasing, the retail grocery sector woke up to the fact that Prime beef cuts could be accessed dependably throughout the year. Prime was no longer reserved for only the high-end restaurant customer. Simply put, creating availability at the grocery level unlocked consumer demand where it hadn’t been tapped before.
Date: Jan 29 2025
CAB InsiderSeasonal demand shifts for different cuts constantly change the percentage of total carcass value that each cut represents. Often those changes are subtle, but January is typically characterized by more dramatic adjustments with contribution from several cuts shifting total carcass value.
