Date: Jul 06 2020
Consumer Connection & Research FeatureDry aging beef is a process that is centuries old and consistently growing in popularity. Dry-aged beef is more tender, providing consumers an enriched eating experience.
Date: Jun 24 2020
About the brand & Consumer Connection & Consumer FeatureLong time CAB licensed packer Bob Boliantz is continuing the trade that has been passed down for generations. Looking for premium carcass quality, Boliantz connects with local producers to educate on management practices to increase marbling.
Date: Jun 17 2020
Consumer Connection & News ReleaseThe COVID-19 pandemic and its lack of options for dining out changed the home kitchen’s role in daily lives. With society running on a new schedule, chefs at the Certified Angus Beef® brand explored different ways to connect with consumers. CAB Chefs Michael Ollier and Gavin Pinto started by meeting consumers where they are—in the comfort of their homes.
Date: Jun 11 2020
About the brand & Consumer Connection & Consumer FeatureAngus producers help identify CAB product in retail stores and restaurants, ensuring the brand is correctly represented. With 19 trademarks in nearly 100 countries, monitoring every use of the brand is a difficult task. Producers across the country help ease that responsibility by sending concerns to the CAB team.
Date: May 22 2020
Consumer Connection & News ReleaseHave you ever wished everybody in your social circle could visit a farm or ranch? They could see what cattle eat, what chores look like, and all about animal care. With virtual learning skyrocketing during COVID-19, it sparked inspiration. Bring the ranch to the people.
Date: May 20 2020
At the Table & Consumer ConnectionCompound interest is the concept of making small investments over time add up. Depositing in the “trust bank” will keep the beef industry strong long term. This is our second installment of the quarterly “At the Table” column, authored by Nicole Erceg.
Date: Apr 15 2020
Consumer Connection & NCBA Convention & News Release & Research & SustainabilityWe all know cattle have a super power: they turn forages and grain into edible protein. What do those with the buying power know of that story? Two speakers at the 2020 Cattle Industry Convention put data to both the science and economic incentive of our beef sustainability discussions.
Date: Apr 08 2020
CAB Insider & Cattle Markets & Consumer Connection & Premium PotentialOne does not need to look far to see the gyrations that COVID-19 has brought to the beef supply chain. Many end meat whole muscle cuts and trim also find their way to the in-store grinder to fulfill America’s propensity toward ground beef consumption.
Date: Apr 01 2020
Consumer Connection & News Release & ResearchCattlemen respond to consumer demands, even as they evolve from the call for premium quality to transparent production practices. We know that, thanks to ongoing work from NCBA. Overall, beef is doing well and will continue while half of consumers rank it as a top source of protein.
Date: Mar 30 2020
Breeding & Consumer Connection & News Release & SustainabilitySuperior products require superior attention to detail. Robbi Pritchard shares ways cattlemen can continue to fine-tune their cowherd to meet these demands.
