Stay Connected

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.

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.

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.

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.

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.

Certified Angus Beef Bringing Unique Rancher Event to Kansas

Backed by the latest science and industry expertise, BQA provides practical guidance to help protect cattle well-being, beef quality and producer investment. More than a certification, it serves as a commitment to continuous improvement for farmers and ranchers working to raise high-quality beef the right way. 

Certified Angus Beef Launches New Podcast

The CAB Bite podcast answers burning questions about the brand. In 20 minutes or less, listeners will get an extra “bite” of news, insights and practical takeaways. The short-form podcast aims to give the beef community an up-close, behind-the-scenes look at CAB and its supply chain.

Latest Headlines

Carcass data project sets 71% CAB pace

You could say there were no losers, but room for more winners in the Kansas Angus Association 2011 Carcass Data Project pen. “The cattle just did phenomenally—everybody’s did,” said Landon Shaw, assistant manager at McPherson County Feeders, a Certified Angus Beef ® brand partner yard near Marquette, Kan.

First-born beef advantage

Early-born calves have a better chance than the later born of making a profit for their owners. That’s what a 2010 study of Iowa Tri-County Steer Carcass Futurity (TCSCF) data helped confirm.

Beefsteak pop-up in New York City

When springtime hits the rural regions, folks hunt for mushroom delicacies that pop up this time of year. People crave these, seek them out and guard their secret places, but they know it is for a limited time only.

Down on the farm

The people of Performance Food Service (PFS) journeyed to farm country to learn more about ranchers who raise high-quality beef for the Certified Angus Beef ® (CAB®) brand. The event marked the company’s 25th year as a licensed CAB distributor.

CAB: local connections far reaching

Education is part of beef promotion and sales. That’s as true within the beef industry as it is in selling beef to consumers. Any of the 37 meat technical and sales professionals from Buckhead Beef Atlanta who came to Kensington Cattle Company, near Woodbury, Ga., for a ranch field day this spring would surely agree.

Average doesn’t cut it on grids

It’s a pretty well recognized fact: if you want grid premiums, your cattle have to be better than average. Most people don’t sell on a value-based system unless they have reasons to believe their herd genetics and management will result in high-quality beef. But even among ranchers who sell on a grid, the plant average factor—part of the formula used to derive grid pricing—is not as well understood.

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.

No Results Found

The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.

Behind the Brand

No Results Found

The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.

Success Stories

No Results Found

The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.

Consumer Connection

No Results Found

The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.