Let the CAB Cattle Crew keep you up to date on what’s happening in the beef community. We’ll share industry insights to help you maximize your profit potential.
Putting Premiums in the Cattleman’s Pocket
While the competition is growing, the brand’s team of 150 diligently works to differentiate CAB from the rest of the pack. Consumers can feel confident purchasing the Certified Angus Beef ® brand, a high-quality product that is the result of Angus farmers’ and ranchers’ commitment to quality.
Taste Drives Demand and Profit
Quality starts long before feedyard rations reach the bunk, and it weighs heavily on the bottom line. Brian Bertelsen, vice president of field operations for U.S. Premium Beef, discussed marbling’s impact on grid marketing at CAB’s annual Feeding Quality Forum.
Certified Angus Beef Awards $70,000 in Colvin Scholarship Funds
Over the last 22 years, Certified Angus Beef has awarded $418,500 in scholarships through the Colvin Scholarship Fund. While that number has had a positive influence on many students, this year held a few extra special moments for the fund: the addition of a third category to support more education paths; a record-breaking dollar amount awarded; and the highest donation support ever from partners at the 2022 Annual Conference.
Certified Angus Beef Welcomes New Director of Producer Communications
Genetics and management are at the forefront of targeting the Certified Angus Beef ® brand but communicating beef value propositions to cattlemen guides informed business decisions. To bring the most relevant production and economic information to cattlemen, CAB hired fifth-generation rancher Lindsay Graber Runft as director of producer communications.
Cattlemen Remain Committed to Quality
With ranchers continuing to produce high-quality beef at notable marks and consumer demand staying strong, Certified Angus Beef closed its books on the second-highest sales year of record. The brand’s success is a reflection of an entire community pointed toward providing premium beef, starting with steady supply.
In a fast paced and dynamic communications space, Certified Angus Beef seeks three students aspiring for opportunities beyond the classroom and through the beef supply chain. Three internship positions are available for college students majoring in agricultural communications, public relations, journalism, marketing or related areas.
Cattle Contract Library Pilot Kicks Off
While there are several styles of contracts represented in the library perhaps the take-home message is that there are fewer mysteries within the library than one may have thought. Carcass outcomes are widely emphasized in the contract mix and quality is the largest driver of premiums and discounts.
Calm Before the Storm
With beef supplies tighter this year, year-to-date supplies are only fractionally smaller than a year ago. Yet the second quarter promises rapid tightening of fed cattle availability just as spring grilling demand will ramp up. Cattle supplies will be the opposite of robust, and boxed beef values will reflect it with sharp upward moves.
When ‘Someday’ Becomes Today
Just a few years ago, Ranch Covey Hill showed no signs of an Angus destiny. It was a country estate in disrepair as owners stopped coming out from Montreal in the summers. The Chenails had been looking for land, a place where they could build a herd. They saw potential. That continual pursuit of the best and finding the right people to help caught the attention of the world’s premium beef brand.
A Drop of Hope, A Heap of Hard Work
For Manny and Corina Encinias’ family of nine, sustainability runs deep. They are stewards of a legacy, working the land dating back to 1777, when the first generation began herding sheep in the nearby Moriarty community. Today they focus on cows well suited to the harsh New Mexico desert, fostering community strength and creating opportunities for others to follow in their footsteps.
Going Above and Beyond
It’s a normal day near Hudson, Colorado for the Walter family, yet the view is uniquely awe-inspiring for visitors who have never stepped foot on a ranch. As cows come in closer visitors take in the far-reaching pastures and breath-taking mountain views. For the Walter Family, there’s no better backdrop to introduce people to the place where beef begins.
More Than Steak and Potatoes
Yesterday’s steak and baked potato is today’s beef brisket from the restaurant downtown. The food scene is changing, driven by a new age of consumers who want more. They seek new flavors and attributes on the packaging, but still expect beef to taste great.
2022 Was as Predicted
If there was a lesson in 2022, it was that the beef market is very sensitive to declines in quality grade, as evidenced through price signals. It’s the first time in recent history where we’ve gone backwards — albeit ever so slightly — and customers are telling us they have unfulfilled demand. That’s reflected in the premiums paid, and that’s saying something after two years of extremely high premiums.
Advertised as the “Best Angus Beef” and “If it’s not Certified, it’s not the Best,” Certified Angus Beef’s reputation claims elite category status. To remain in that position, the brand must continue to deliver on that promise as customer expectations of quality evolve.