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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
The brand recorded the second largest ever sales volume in fiscal 2022 with total sales culminating in 1.234 billion pounds, a 1.6% increase on the prior year. The sum was narrowly below the brand’s 2019 record 1.25 billion pounds sold.
Following beef quality grade trends may not be as exciting as college football, but for beef marketers quality grade is the game. This season is nothing short of dynamic, as we’ve been waiting on improvement in what has been a subpar carcass marbling achievement across the northern tier of cattle feeding country most of this year.
Today’s Premium Choice and Prime beef production volume is monumentally larger than it was in 2006 when just 14% of Angus-type carcasses met CAB specifications, compared to our latest annual average of 36%. The current small drops from record-high production volumes create supply concerns among grocers and restaurant partners in today’s demand-driven environment.