Category: News Release

CAB information team grows

Date: Jun 09 2009

Laura 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.

Meat case math

Date: May 29 2009

When 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.

The customer knows best

Date: May 27 2009

Don’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.

Quality in the price equation

Date: May 20 2009

Feeders 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.

Behind the menu price

Date: May 11 2009

Farm 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.

Winners named in AngusSource contest

Date: Apr 27 2009

Unwavering, 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.

Genetics and marbling in beef

Date: Apr 04 2009

Who’s who in Angus excellence?

Date: Mar 25 2009

Most cattlemen are in business to make a profit. Many also think about how they fit into the total beef industry picture and can help grow beef demand. But only a few build relationships and use teamwork to bring the best beef possible to consumers here and abroad. Of those elite producers, fewer still rise to national recognition from Certified Angus Beef LLC (CAB).

Commodity beef hit harder by economic downturn

Date: Mar 13 2009

Amid news of decreased consumer spending and falling stock prices, the beef industry has its bright spots. Market analyst Dillon Feuz says overall protein purchasing patterns point out a dedication to beef.

Colvin to “hang” in Saddle & Sirloin Gallery

Date: Mar 11 2009

Only one honored stockman each year can win a spot in the hallowed hall of fame in Louisville, Ky. Officials of the Kentucky State Fair Board have announced that Louis M. “Mick” Colvin will receive the 2009 Saddle & Sirloin Portrait Award. Colvin’s portrait will be hung in November in the historic gallery at the Kentucky State Fair and Exposition Center. The Saddle & Sirloin gallery honors pioneers in animal agriculture, with the earliest portraits of European stockmen from the 1700s.