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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.

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

Getting what you pay for

Imagine buying a bull with a birth weight EPD (expected progeny difference) of 1.0, only to bring him home and find out he was actually a +9.6. What if that mistake was your fault?

Wyoming K-Stater joins CAB team for summer

Hannah Johlman joined the Certified Angus Beef ® (CAB®) Industry Information team in May 2016 as a summer intern, writing features, news releases, columns and blogs on all who aim for the brand, from rancher to consumer. She began the summer term with a story tour of ranches and feedlots in Kansas and Colorado.

Beef must differentiate

A lot can change in half a century. A lot can stay the same. U.S. feeder cattle illustrate that well, said Mark McCully, vice president of supply for the Certified Angus Beef ® (CAB®) brand, at the Indiana Beef Cattlemen’s Association annual meeting last month.

Increasing the odds for beef

You have to eat it. That’s really the only way to know if a steak is going to be good or not. So it is with all “experience goods.” Wine and beauty products are other examples.

Beef: the main feature

Not long ago, the news was sharply higher beef prices in a still-recovering economy. Industry insiders wondered how consumers would respond. Amid the talk of fewer retail features and penny-conscious shoppers, people still turned to beef. “Sometimes we all get more worried about those price points than maybe the consumer does,” said Randy Blach, CattleFax senior market analyst.

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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