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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.
Latest Headlines
On the safe side with quality
The insurance premium in the beef business has recently gotten cheaper.
Insurance? Sure, that’s one way restaurateurs think of the premium paid for high-quality beef, because it helps ensure their customers will leave happy about their center-of-the-plate selections.
Cooking up world class leadership
A chef to hotel guests and dignitaries around the world, Tony Biggs has joined the Certified Angus Beef® brand team in delivering the very best beef to carnivores
everywhere. As the brand’s new director of culinary arts, Biggs will lead the company’s culinary expertise and outreach, helping chefs, retailers and consumers
interpret premium beef trends and apply them on menus, in meat cases and in kitchens around the globe.
Beef market wants more Prime
When corn prices moved up a few years ago, many predicted cattle finishers would reduce days on feed and quality grades would suffer. Neither happened.
Demand for CAB more than doubles 2002 levels
A consumer demand model for high-quality beef shows the market power behind a leading premium brand.
From ‘happy accidents’ to intentional beef quality
Anderson presented his paper, “External Influences on North American Beef Production: How Will the Cattle Feeding Industry Adapt?” last month.
From ‘happy accidents’ to intentional beef quality
Doing more with less. In the cattle business, that’s more than a nice idea; it’s the new survival plan.
“In any manufacturing system, if the number of units is reduced, the revenue per unit must increase,” said Pete Anderson, director of research for Midwest PMS, a U.S. livestock feed company. “The cattle industry must focus on maximizing revenue from each animal produced.”
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