Mythbuster Monday: A delicate balance

We know it’s the best, and it’s turned most of us into beef snobs of sorts. Naturally, it makes us really happy to see a CAB-licensed restaurant or supermarket when we’re driving across the country to promote the brand. But that doesn’t mean we’re pushing for world domination. Yet.

Myth: Our goal is to license as many outlets as possible.

Fact: We only have so many pounds of product to be sold and have to grant licenses accordingly.

Earlier this summer, we sat down to talk to Mark Polzer about the licensing process for restaurants, foodservice outlets and internationally. He explained the delicate balance between wanting to sell as much product as possible without the risk of someone running short.

“If we get into a situation where a distributor works hard to convince a restaurant that Certified Angus Beef is worth paying more for and, three weeks later, there isn’t enough product, then we’ve created a negative situation, not a positive one,” he says. We will license as many restaurants as qualify to feature the brand on their menus, but must limit the number of distributors to match our supply. The good news is that our supply continues to grow.

Our mission is simple: to get as much beef sold so that we can create premiums for you, the producer.

And as acceptance rates continue to rise (Polzer reported them reaching some all-time highs in previous months), there will be more to go around. But, until we’re sure there’s plenty, we’ll cautiously add licensees without sacrificing the good service our customers — and yours — expect.

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