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Promising Quality in Angus

Before Certified Angus Beef, consumers didn’t know what “Angus” meant. Angus meant little, except to its breeders. A strict adherence to quality through its 10 carcass specifications continues to serve as the foundation for maintaining the breed’s premium beef position in the marketplace and drives demand for registered Angus genetics.

Apply by April 1 for Colvin Scholarship

The production agriculture, undergraduate and graduate scholarship categories each have tailored requirements. In 2025, the Colvin Scholarship Fund supported 27 students with awards ranging from $2,000 to $7,500.

The Angus Argument

There’s no denying CAB has helped dramatically expand the market share for registered Angus genetics. Arguably, that success has encouraged several other breeds to adopt a black hide color by incorporating registered Angus genetics into their breeding programs and registries.

Working in Balance

Cattlemen have a responsibility to look critically at their own herd, determine the areas that warrant improvement, and select animals accordingly. Stockmen bring immense value by objectively evaluating phenotypes, regardless of what the numbers say, and setting individual breeding objectives.

From Decline to Dominance

Initiated from a simple yet visionary idea, and pursued through the grit and tenacity of Angus breeders seeking a better future for the breed and Association members, it’s no accident that Certified Angus Beef is where it is today.

Latest Headlines

A different breed of stars

“Five Star Land & Livestock” the barn reads. The curious eyes that travel 30 miles south of Sacramento to the Wilton, Calif., ranch meet the name that started it all. “Do you think it’s too bright?” Abbie Nelson asks of the chosen shade of new red paint that surrounds the white block letters of text. It’s just right, but even so it will surely fade under the California sun.

How the beef value chain works

When cattle prices erratically head lower, it’s easy to take issue with reports of higher packer margins or retail beef prices that still seem relatively high. But in a volatile market, the segments along beef’s supply chain often see much above- or below-average returns.

Face the pace of change

We are used to slow change in the cattle business. After decades at that pace, however, the North American cattle and beef industries are undergoing a rapid transition. “Farming and food production in total are no longer local industries,” said Pete Anderson, Midwest PMS research director.

Ag Outlook: Not so good, not all bad

“Who is going to flinch first?” Dan Basse, president of AgResource Co., said that’s the main question he and his team ponder when looking at this “plateau” phase in the ag markets.

Beef price ups and downs

The cattle market zig-zags up and down more than ever, but so do prices for the end product, says a boxed beef reporter for Urner Barry, in Toms River, N.J. “Ranchers understand not only what it takes to raise an animal, the science of it, but also for what market and when,” says Bruce Longo. “The same happens in the beef market.”

Feeding Quality Forum challenges norms

If you think you have the cattle feeding business all figured out, you’re probably mistaken. That’s according to speakers at the Feeding Quality Forum in Grand Island, Neb., and Amarillo, Texas, last week. The experts addressed what they “used to know” that’s no longer so.

CAB Insider

Quality Soaring Higher

Increased Prime carcass production is a boon to sales growth in this category for both Certified Angus Beef and the industry as a whole. A smaller Prime cutout premium above Choice also means greater adoption of this premium product tier by grocers and restaurants. All of the above lead to a firmer foothold for beef as the protein of choice for consumers.

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Behind the Brand

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Success Stories

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Consumer Connection

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