Date: Mar 10 2015
Cattle Markets & Consumer Connection & Grid Marketing & News ReleaseHowever, an increasing share of that demand has been for ground beef – and an average pound of that versatile staple now sells for more than $4.
Date: Mar 06 2015
Blog & Consumer ConnectionDate: Feb 25 2015
Blog & Cattle Markets & Consumer Connection$352 per head.
Why is that number significant?
That’s what exports added to each beef animal in 2014.
Date: Feb 23 2015
Blog & Consumer Connection & ResearchAll through college I heard ag speakers and many a professor talk about the fact that young people just don’t know how to cook beef.
Date: Feb 20 2015
Blog & Cattle Markets & Consumer ConnectionSupply challenges—that’s what limits this brand. Throughout our history, as we’ve added supply, we’ve been able to grow demand in tandem.
Date: Feb 18 2015
About the brand & Blog & Consumer ConnectionThis June, the Angus Foundation will again host its annual Beef Leaders Institute (BLI) class to build leadership qualities within the membership and embark on a week-long tour of the beef industry.
Date: Feb 13 2015
Blog & Consumer ConnectionIf you’re calving right now, odds are Valentine’s Day isn’t high on your priority list. (Sorry, ranch spouses!) But for our sales team, it’s an important occasion. And not just because they really like those little hearts that say, “Be Mine.”
Date: Feb 12 2015
Blog & Consumer ConnectionYou know when you come back from a conference and you’re all caught up and have plenty of time to make sense of all the good information you took in? Yeah, me neither.
Date: Jan 30 2015
Blog & Consumer ConnectionMeet Kent Rollins and you realize you’ll never meet another like him.
Authentic, he’s that. Old fashioned – more so than most you’ll ever know.
Date: Jan 15 2015
About the brand & Blog & Consumer ConnectionThat’s why when Kelly—now as assistant director of foodservice marketing for CAB–and the team were charged with bringing Certified Angus Beef ® brand education to sales forces across the country, they reinvented the typical training session by developing the CAB Meat Lab.
