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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.

Curiosity Changed the Beef Industry

Dr. Del Miles built a career on asking better questions to inform smarter decisions. Throughout his career, he challenged assumptions, advanced science-based management and helped cattle feeders prevent problems before they started. His influence reaches beyond feedyards, shaping the way veterinarians, researchers and cattlemen think about herd health.
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Eye on the Target

Regardless of a producer’s goal, each genetic decision takes you a step closer or further from achieving it. Targeting the Brand is a tool for cattlemen pursuing quality gains, helping commercial producers know and best leverage the value of their Angus cattle on sale day.
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Defining the Margins of Quality

Driven by genetic selection and improved management, carcass quality has advanced significantly, most notably through more marbling. Yet, with nearly two-thirds of Angus-type carcasses falling short of brand standards, understanding why is critical to balance the economic incentives of added weight against CAB® product size and consistency requirements.
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New Faces Around the Office

Interns join the Certified Angus Beef team in Ohio for the summer. As valued members of the team, interns contribute to high-impact projects, collaborate across departments, and immerse themselves in CAB’s culture and office community.
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Brand Production Beyond Borders

Domestic or international, the objective has remained clear over the years: to access additional CAB® carcasses to support growing domestic and international demand, without compromising product quality and consistency, brand integrity, and value to Association members.
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Not From Your Pocket

When Angus ranchers ask how CAB is funded, the answer isn’t dollars out of their pocket. No portion of American Angus Association® membership dues or fees for cattle registrations or transfers goes toward the brand’s budget. As a not-for-profit company, our revenue is generated through packer commissions.
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Latest Headlines

Hot topic, cool solutions

by | Apr 13, 2016

Hot topic, cool solutions Holistic approach to heat tolerance   by Miranda Reiman Many challenges in the beef community are tackled with a two-pronged approach: genetics and management. Heat stress should be no different, says Megan Rolf, Oklahoma State...

Starting with the best in Russia

by | Apr 5, 2016

Amid the forest-rimmed meadows and newly cross-fenced pastures of western Russia, a quarter-million young beef cows earn their keep by producing high-quality beef while building rural communities and a sustainable future for families on two continents. The Certified Angus Beef ® (CAB®) brand began production and sales in Russia this spring, through licensed partner Miratorg Agribusiness Holding, said CAB President John Stika.

Getting what you pay for

by | Apr 1, 2016

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

by | Mar 31, 2016

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

by | Mar 30, 2016

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

by | Feb 5, 2016

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.

CAB Insider

Seasonal Carcass Impacts

An overriding theme across the past 18 months in the beef sector has been increased carcass weights. In general, fed steer and heifer carcasses averaging 25-30 lb. heavier year over year has been a net positive for the industry.
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Behind the Brand

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Consumer Connection

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