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Consumer Connection Posts

Pandemic underscores beef demand trends

Pandemic underscores beef demand trends

Retail beef sales during the pandemic displaced much of the trade usually enjoyed by foodservice. Grocery stores and restaurants around the world had their business plans radically changed in just a few days, but the demand for beef remained.

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Driving Demand: International

Driving Demand: International

Selling U.S. beef to buyers in other countries means carefully maintained contacts and planning to avoid sea squalls. Adding COVID to that scene creates a perfect storm that can wreck the best plans. For those skilled in navigating the waters, however, it’s just another day on the boat.

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Driving Demand: Foodservice

Driving Demand: Foodservice

“What costs most for a restaurant isn’t the meat, but an empty seat.” That statement resonates even more after rounding a year of a pandemic. But before COVID-19 shutdowns and meat shortages, serving CAB was about competitive advantages and so much more. Loyalty breeds loyalty, creating a demand not only for the product, but the company.

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CAB launches #RestaurantChallenge

CAB launches #RestaurantChallenge

Data from the National Restaurant Association shows 1 in 6 restaurants have already closed and the next few months are critical for those continuing to operate. To inspire and build support for this key pillar of the high-quality beef market, the brand launched #RestaurantChallenge.

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Driving Demand: Retail

Driving Demand: Retail

As the heavyweight champ in brand volume, retail accounts for 55% of total pounds sold, especially in fiscal 2020. But how is it done and how does it create more demand? CAB Director of Retail answers these questions and more.

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Select beef: Who wants it?

Select beef: Who wants it?

“No man’s land.” Select seems to find itself there more these days. This article shares some examples of declining demand for the lower quality grade, and what that communicates to cattlemen.

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Countryside time capsules

Countryside time capsules

Generations come and go, but across the country farms and ranches, lone oak trees, sturdy stone fences and century-old barns—they’ve seen it all. The following two stories are excerpts from the book, “Sheltering Generations: The American Barn,” published last year. They’re the tales of two families who bought a piece of the past and made it their own.

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Behind the brand

Behind the brand

Of all the Angus-identified cattle, only about 35% make the cut for the Certified Angus Beef ® brand. This news release covers our November webinar and details how those cattle get in, ways other cattle fall short, and what producers can do about it.

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The rollercoaster of retail

The rollercoaster of retail

Even 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.

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