Changing the world, one beef eater at a time
I’m not a fire-and-brimstone style crusader. I know everybody has their own tastes, but I want everybody to base their choice on good information, by golly. By now most of my family members (and quite a few friends, too) are trained to look for the CAB logo before associating that beef with my company. And before they shell out a pretty penny for a lower quality hunk of meat.
I’d like to think I’ve single-handedly saved many a dinner party or Saturday night supper club selection, but I digress.
There’s nothing like a comment from a close friend to bring you back to reality: “I just had one of your Certified Angus Beef burgers at McDonald’s.”
Well, there it is. I have more work to do.
Just over a year ago I wrote about this myth, “In short, it’s probably the most common one we get.” Apparently that’s as true in 2012 as it was in 2011, as we polled our Facebook followers and they overwhelmingly said that’s the word on the street.
Myth: “Certified Angus Beef? Ya, I’ve seen that at McDonald’s…”
Fact: You have not seen Certified, Angus and Beef—those three words, together with this logo
at McDonald’s. That’s the only way you know it’s Certified Angus Beef and not just Angus beef. Don’t know the difference? Don’t worry, it happens all the time. Here’s the crash course:
To be CAB cattle must pass a total of 10 carcass specifications designed to provide predictably delicious beef.
So, if that beef at McDonald’s isn’t CAB, that begs the question: What is it?
There are 126 programs certified by the USDA. Of those only 89 are Angus programs and only 30 are Premium Choice. Packers want to do something with all the cattle USDA has already identified as Angus-type, so when they don’t make CAB there is a wide variety of programs they might fall into.
Only one in four (sometimes one in five) of these A-stamped carcasses end up as CAB, so the other 75% to 80% will fulfill the needs of companies like Hardees, Arby’s, Burger King and Mickey D’s.
That’s why we’ve coined the tagline, “Not all Angus is equal.”
Are you ready to bring this good news story to the world? Check out our consumer website to load up on more facts. I could use a little help here.
May your bottom line be filled with black ink,
Miranda
You may also like
Success, Despite Challenges
Today’s market is complex and competitive. The collective effort of stakeholders across the supply chain positions Certified Angus Beef to meet the record demand for premium beef moving forward. Signals across the beef industry are clear and Angus farmers and ranchers seeking high-quality genetics that deliver premium beef are producing a product in high demand.
Keep the Supply Coming
A record-high 800 registrants from 17 countries gathered in Austin, Texas, to learn more about CAB, become inspired by the culinary work of chefs and pitmasters, and celebrate sales and production success. But at the forefront: supply and demand, a reflection of the chaotic past year, and preparing for what’s ahead.
Consumer Demand, Power of Quality
Demand for high-quality beef persists. But with that demand comes challenges. From tight cattle supplies to higher costs and increasing pressure on retailers to deliver a consistent eating experience, the pressure is on. David O’Diam, CAB VP of retail, addressed the current retail beef environment, highlighting both opportunities and challenges in today’s marketplace.