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For more than 10 years, Paul Dykstra has written a bi-weekly market column for the brand which evolved into the CAB Insider e-newsletter. He shares current market updates, trends and observations with a closer look at the cattle market from the beef-product side than you can find anywhere else. Yes, there’s an emphasis on the Certified Angus Beef ® brand, and you will also find the latest research exploring carcass quality.
We want you to have confidence in what is relevant and drives value in your cattle business to help you make profit-driven decisions at home. And the CAB Insider helps you do that.
Meet the Author
A native of Colorado, Paul Dykstra grew up on a commercial cow-calf ranch in western Colorado and later earned a degree in animal science from Colorado State University. Paul worked as a feedyard manager for the U.S. Meat Animal Research Center in Clay Center, Neb., before joining the brand’s supply development team in 2002.
As the Director of Supply Management and Analysis for the brand, Paul combines his experience and knowledge to work closely with ranchers and feedyard managers to raise Angus cattle using the best management practices to enhance profitability by producing quality beef.
READ THE LATEST INSIDERS
CAB Insider Quarterly: July 2023
From a cattlemen’s perspective and fed cattle management standpoint, I would look for continued wide quality grade premiums as well as Certified Angus Beef ® brand premiums on those packer grids. I would manage cattle and price cattle for our placements moving forward accordingly.
Carcass Weights Find Bottom Late
Now is the time for cattlemen to evaluate the potential for exceptionally strong premiums in high quality CAB traditional and Prime carcasses down the road. When high quality carcasses are in short supply the price spreads tend to explode. Be ready.
Cutout Values Responsive to Conditions
Two weeks ago fed steer prices reached a new record fueled by strong demand and restricted headcounts. But we knew there was a seasonal ceiling and it lasted only as quickly as one can say “seasonal trend.” Paul shares more insights in this CAB Insider.