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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
Air, water quality keynote Feeding Quality Forum
“Going green” is a stirring buzz phrase everywhere, no less in cattle feeding. Some shudder as they think of the regulations it entails. Others argue that agriculture is the original green industry and producers are closer to the land and natural resources than anybody else.
Deets honored by Feeding Quality Forum
Some people set out to make a lasting change on their industry, but Max Deets, Beloit, Kan., says he never thought of himself in that light. Instead the cattle feeder’s natural leadership ability, quest for improvement and genuine respect for others led him to some of the most influential roles in the beef business.
Register now for S.D. beef seminars
Profit. That’s a word cattlemen would like to hear more often in connection with their herds. “Managing for Success,” a seminar series focused on that very topic, is coming to South Dakota at the end of August.
Certified Angus Beef brand posts record June
Although beef prices have been relatively high this spring and summer, many consumers and chefs are continuing to look for high-quality cuts. The Certified Angus Beef ® brand sold 70 million pounds in June, the highest volume month in the company’s 33-year history, 4.3% above the previous June and some 10 million pounds better than June 2009.
Feeding Quality Forum moves up; registration opens
“Ahead of the feeding curve” is a good place to be with the volatile markets and ever-changing dynamics in the cattle feeding business. It’s also the theme of this year’s Feeding Quality Forum, slated for August 23 in Omaha, Neb., and August 25 in Garden City, Kan.
BIG, BAM boost beef demand
A dry, flavorless and thinly cut steak can be enough to sour anyone’s taste for beef. “There is no doubt that cattle are getting bigger, and that will continue,” says Terry Houser, Kansas State University meat scientist. “I don’t think we are going to produce smaller rib-eyed cattle anytime soon or start selecting cattle for that trait.” Still, demand for beef looks bright, thanks to new cutting methods developed to tackle the issue of increasing carcass size and its effect on the eating experience.
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