Date: Mar 06 2009
Consumer Connection & NCBA Convention & News ReleaseAn industry that aims to be consumer driven must first identify its drivers. That’s why “Defining Consumers – Emerging Expectations” was part of the Pfizer-sponsored Cattlemen’s College at the winter National Cattlemen’s Beef Association (NCBA) meeting in Phoenix, Ariz.
Date: Feb 11 2009
Consumer Connection & Feeding Quality Forum & News ReleaseRed meat is often blamed for heart disease, obesity and a host of other diet-induced conditions. But scientific journalist Gary Taubes says carbohydrates and low-fat diets may be the real culprit. He shared the results of a “12-year obsession with finding what’s real and what’s not” with cattlemen and industry representatives at a previous Feeding Quality Forum.
Date: Feb 09 2009
Cattle Feeding & Implant & News Release & Post Weaning & ResearchMaximizing quality and efficiency calls for different implanting strategies on steers versus heifers. A Certified Angus Beef LLC (CAB) seven-year study characterized the effect of trenbolone acetate (TBA) growth implants on both sexes.
Date: Jan 27 2009
Cattle Feeding & Feeding Quality Forum & Health & News Release & Post WeaningLow mortality isn’t the only way to measure the success of your health program. Pfizer veterinarian Robin Falkner told attendees at last fall’s Feeding Quality Forums, held in North Platte, Neb., and Amarillo, Texas, to start thinking about disease management a little differently. “We want to worry about things that can change and that can matter,” he said.
Date: Jan 09 2009
Cattle Feeding & News Release & Post WeaningIt’s all in the details at Will Feed, Inc., Cozad, Neb. The 3,000-head feedyard focuses on managing cattle and data in tandem to return the most money and information to the rancher. That’s why the business has licensed with Certified Angus Beef LLC (CAB).
Date: Jan 08 2009
News ReleaseThe top groups in the 2008 AngusSource® Carcass Challenge (ASCC) “blew the doors off” average quality grades, says program director Sara Snider. Three feedlots won more than $1,000 in cash and prizes for first through fifth place finishes during the inaugural year of the contest. Entries consisted of at least 38 head of age-, source- and genetic-verified calves fed through the network of Certified Angus Beef LLC (CAB)-licensed partners.
Date: Jul 21 2008
About the brand & Consumer Connection & News ReleaseNearly all beef scientists and connoisseurs indicate that there are three key attributes to beef palatability: tenderness, juiciness and flavor. All brought to you through marbling, but it can be complicated to get it right.
Date: Apr 28 2008
News Release & Research & StockmanshipThe entire industry will have to work together to provide consumers with the beef they expect. Tenderness, flavor and juiciness are signs of strong marbling–giving producers a target they must weigh the many different management options that impact marbling.
Date: Jan 09 2008
About the brand & News ReleaseWhen USDA graders stamp carcasses they estimate the eating experience for consumers and provide report cards for producers. They also measure cutability, or red meat yield.
Date: Aug 22 2007
Breeding & EPDs & Maternal Function & News Release & ResearchCattlemen can match both marbling and do-ability to a particular management system. However, trying to make progress with both traits may yield slower results than choosing one over the other.
