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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
Pre-grass stocker health management pays
Cattle health matters at every segment, but it could be the single biggest profit determinant for the stocker phase. Mitch Blanding, senior veterinarian with Pfizer Animal Health, and rancher Mike Collinge shared tips for managing health at last month’s “Backgrounding for Quality” field day on the ranch near Hamilton, Kan.
Historic opportunities for beef stocker industry
Sky-high corn prices don’t typically outline “exciting opportunities” in the cattle business, but one economist says those in the stocker business can benefit from high feed costs by focusing on available forage.
CAB seeks clarity in GIPSA rules
Certified Angus Beef LLC (CAB) President John Stika sent a letter to USDA Secretary Tom Vilsack in late March to explain the branded beef company’s stand against current wording in rule changes proposed by the Grain Inspection Packers & Stockyards Administration (GIPSA).
Enhancing connections
There’s no rigid job description for Chairman, Certified Angus Beef LLC (CAB) Board of Directors. But the elected, voluntary position entails a lot of responsibility, and those who excel at the job tend to redefine it with passion and energy.
Quality beef starts with you
Consumer demand for high-quality beef has been on the rise, and so have cattle prices. A more secure future for ranching points toward quality, but what does it take to get there? This month Certified Angus Beef LLC (CAB) teamed up with Purina Land O’Lakes, Pfizer, Oklahoma State University and the Oklahoma Angus Association to bring Sooner beef producers a series on “Managing for Success.”
Hide color and end-product value
Animal scientist Ty Lawrence knows that it’s what’s under the hide that counts. The West Texas A&M researcher was in a beef packing plant one night when he had a revelation: “I’m looking down the stun line and the cattle that were coming toward me were a Heinz 57 mix of hide colors,” he says. “Then immediately behind me I could see the carcasses going to the hotbox. My thought was, ‘There’s a tremendous perception of value differences of the live animals, but when they cross the grading rail, where the true carcass value is determined, those value differences are minimized.’”
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