Date: Jul 16 2009
News ReleaseAny good business manager knows success lies in repeat customers. The beef industry follows that model and annually invests millions of dollars in research to help ensure satisfied consumers.
Date: Jul 15 2009
News ReleaseA group of reporters walks into a barn … The punch line is not what you would expect. A gathering of mainstream media professionals from Midtown Manhattan did walk into a barn – and cattle pasture – at Trowbridge Farm near Ghent, N.Y.
Date: Jun 24 2009
News ReleaseAs a cowherd operator, you can produce a quality calf. The feedlot manager knows what it takes to finish that calf on feed so it can earn carcass premiums.
Date: Jun 16 2009
News ReleaseNorth Dakota is home to a ranch and feedlot that targets the Certified Angus Beef ® (CAB®) brand. Bar V Ranch LTD, Jamestown, N.D., has been committed to producing high-quality Angus cattle since the 1970s. In May, the Bar V 1,500-head feedlot took that commitment to the next level.
Date: Jun 09 2009
News ReleaseLaura Nelson, a recent University of Wyoming graduate from the rural Nebraska side of Pine Bluffs, Wyo., joined the Certified Angus Beef LLC (CAB) staff June 1.
Date: May 29 2009
News ReleaseWhen cattlemen put an asking price on a bull or a load of calves, they set it as high as they can reasonably hope for a sale. At an auction, the sale manager announces the target price before calling for bids. Grocers take a similar tack, but feedback is not as direct at the meat case.
Date: May 27 2009
News ReleaseDon’t let the media tell you what your customers want. Ask them yourself. That advice from Edd Hendee, Taste of Texas steakhouse manager, could apply in many areas of the economy.
Date: May 20 2009
News ReleaseFeeders bid on cattle by penciling out the highest price they can pay and still maintain a shot at profit. Packers need a certain number of cattle harvested through their plants, bought at a particular price, to stay afloat.
Date: May 11 2009
News ReleaseFarm and ranch freezers are often full of home-raised beef, yet producer families still enjoy the classic steakhouse experience now and again. With a quick scan of the menu and some cowboy math, most producers figure the New York strip list price at a hefty premium to the weekly salebarn reports for beef on the hoof.
Date: Apr 27 2009
News ReleaseUnwavering, resolute, committed—pick one, because they’re all accurate descriptions of winners in the first quarter AngusSource® Carcass Challenge (ASCC). The top producers and feeders share a steady focus on raising and feeding superior cattle. Beginning last year, the ASCC highlights those enrolled in the AngusSource genetic-, source- and age-verified program. Eligible groups of at least 38 head must be fed at a Certified Angus Beef LLC (CAB) partner yard.
