Category: Cattle Markets

The story in the numbers

Date: Feb 20 2015

Supply challenges—that’s what limits this brand. Throughout our history, as we’ve added supply, we’ve been able to grow demand in tandem.

What the value-based beef market values

Date: Jul 18 2014

With beef at record high prices in North America and around the world, consumers are seeking premium products to ensure their money is well spent. That’s one reason the Certified Angus Beef ® (CAB) brand joined with the Canadian Angus Association to sponsor “Carcass 101” June 18-19 in Olds, AB.

On the safe side with quality

Date: Jun 17 2014

The insurance premium in the beef business has recently gotten cheaper.
Insurance? Sure, that’s one way restaurateurs think of the premium paid for high-quality beef, because it helps ensure their customers will leave happy about their center-of-the-plate selections.

Beef market wants more Prime

Date: Jun 09 2014

When corn prices moved up a few years ago, many predicted cattle finishers would reduce days on feed and quality grades would suffer. Neither happened.

Export expectations

Date: Dec 20 2013

CattleFax predicts beef exports will reach 18% of all production by 2020. Of course that’s good news for any producer because of the value it adds.

Expectations

Date: Dec 07 2013

Did somebody say “price-value relationship”?

It all boils down to: It’s a great time to be in the cattle business, but much is expected of you.

Beef industry’s path charted

Date: Sep 10 2013

Prosperity for any industry depends on consumer demand, a Western Kentucky University animal scientist points out. Of course, that includes the beef industry or cattle community. Nevil Speer, in a new white paper, “Consumers, Business and Breeding Systems: Charting the Beef Industry’s Path,” says the implications are clear. “All business decisions on the ranch, as everywhere along the beef supply chain, should be made with an eye on consumer demand for beef,” he says.

Heavy Cattle

Date: Apr 23 2013

Everyone in the beef chain seems to agree we need more of it. That’s the simple explanation for a trend that shows hot carcass weights (HCW) have increased 200 pounds (lb.) in four decades. But for all the opportunities that presents, there are many challenges. John Stika, president of Certified Angus Beef LLC (CAB), talked about both at last month’s Harlan Ritchie Beef Symposium during Midwest American Society of Animal Science meetings in Des Moines, Iowa. “The production side is looking for something bigger to cover their increased costs,” he said, “but the retail and foodservice sides are looking for [more units of] something much smaller that’s easier to manage from a portion-control standpoint and a unit-cost standpoint.”

Self interest, shared goal

Date: Apr 11 2013

Being good at what you do every time is no accident. “My dad said anyone can sell something once,” Prof. John Siebert told his ag business class. “It’s selling something multiple times to the same person that takes a lot of work and expertise.” On March 19, the Texas A&M agricultural economist asked four links in the Certified Angus Beef ® (CAB®) brand supply chain to share their experiences: CAB president John Stika; rancher James Henderson of Bradley 3 Ranch; Joe Boutte, director of business development for Houston-based Freedman Meats Inc.; and Ric Rosser, concept/executive chef for Saltgrass Steakhouse and West Coast Claim Jumper.

Uniform cattle increase profit potential

Date: Apr 10 2013

John Simons ranches with his family near Enning, S.D., where they’ve focused on reducing variability in their Angus-based cowherd for the last 20 years.“If your calves all look the same, they’re just a pretty package,” he says. “And pretty sells.” Sticking with one breed and bloodline for several years lets Simons produce calves that not only have the same phenotype but also perform similarly in the feedlot and on the rail.