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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.

The Power of Curiosity

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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$100,000 to Future Beef Leaders

Interest in quality beef production continues to grow. This year, the Colvin Scholarship Fund awarded $100,000 to 24 students across the country, helping them continue their education and prepare for careers that will contribute to the strength and advancement of the beef industry.
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From Data to Dollars

The journey to produce high-quality beef presents market volatility and management challenges. But today, there are data, technology, tools and partners to identify the best value and how to attain it. At the 2026 Feeding Quality Forum, each speaker added to the same message on Aug. 4 and 5 in Amarillo, TX.
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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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Latest Headlines

Nebraska Sandhills rancher leads CAB board

by | Jun 4, 2012

A full-time, professional cattleman provides the critical connection between the Certified Angus Beef (CAB) brand, its 30,000 producer-members of the American Angus Association and their thousands of customers. Arlen Sawyer, chairman of the CAB board of directors, fills that bill this year.

Dinner plate to farm gate education

by | May 17, 2012

The Certified Angus Beef® (CAB®) brand celebrated a new ability to link ranchers to consumers in May, sharing the party with reporters, editors, broadcasters, chefs and “foodies” from across the United States.

Looks can tell in beef cattle

by | May 10, 2012

“Boy, if he isn’t a spitting image of his grandpa!”
You’ve likely heard similar references before and they make this concept easy to grasp: Just like people, cattle don’t inherit genes equally.

DNA: an arriving tool for beef cattle

by | May 2, 2012

Right now, it’s hard to imagine how future tools will change the beef cowherd. Today, heifer development costs are high and getting higher as ranch profit goals demand efficiency while consumers want quality. DNA technology is one of the emerging solutions for beef production, in line with the role it has played in agronomy.

Beef consumers and flavor

by | Apr 20, 2012

When it comes to food, the alternatives are endless: spicy or bland; Mexican, Italian, Asian or Southern-style comfort dishes. But when it comes to beef, almost everyone agrees on a few features.

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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Success Stories

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Consumer Connection

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