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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.

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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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.
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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.
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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.
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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. 
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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.
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Latest Headlines

Stacking the odds with AI

by | Mar 11, 2011

Cattlemen know genetic change is a slow process, especially when compared to other species. That should be enough motivation to think about stacking genetics, says Aaron Arnett, Select Sires vice president. Bull selection is only half the equation.

Update keeps beef success going

by | Mar 10, 2011

You could read your way to more profitable, high-quality beef production. A new 40-page edition from the Certified Angus Beef ® (CAB®) brand shows how and why to increase the supply of cattle that qualify.

CAB awards Colvin Scholarships

by | Mar 2, 2011

Five students pursuing agricultural careers have been awarded $15,000 in Colvin Scholarships by the Certified Angus Beef ® brand. “We are honored to present these awards to tomorrow’s beef industry leaders,” said John Stika, Certified Angus Beef LLC (CAB) president. “These young people are the future and we’re happy to play even a small role in paving the way to success.”

Oklahoma to host beef quality meetings

by | Feb 24, 2011

Quality beef production is on everyone’s mind today. Consumers want the best and most consistent beef for their money. Maybe that’s why strong exports and premium U.S. markets for upper Choice and Prime beef brands have helped lead cattle to record high prices.

Where’s the premium?

by | Jan 30, 2011

High percentage Angus calves continue to outsell non-Angus calves of similar weight and frame at livestock auctions across the U.S. Data collected from eight cooperating markets in fall 2010 reveal steers of that breed brought $6.32 per hundredweight (/cwt.) more than their non-Angus counterparts.That’s a $32.58/head Angus advantage for the average 516-pound (lb.) steer.

Quality, price higher for beef in 2010

by | Jan 28, 2011

The 2010 beef business trends include exceptional prices, increased quality and better rewards. “Slaughter cows and bulls were a hot commodity and producers cashed in on those record prices from the spring through the fall,” said Paul Dykstra, beef cattle specialist with the Certified Angus Beef ® (CAB®) brand. He tracks USDA grading trends and harvest numbers in his weekly column, Rearview Mirror on Quality.

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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