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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.
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What’s up?
Three years ago, a 30-year decline in beef quality grades was apparent, with only half of fed cattle grading USDA Choice. The Choice/Select spread hit record highs in 2006, but today the picture is much different (see chart). July figures show 60.1% of the harvest mix graded Choice the first half of this year, but why?
New manual guides stocker-backgrounders to quality
When it comes to beef quality, the stocker industry is sometimes considered oblivious, or driven only by pounds. But market dynamics have continued to build the case that quality matters to these entrepreneurs, and of course, they matter in any discussion of beef quality.
Symposium covers marbling from all angles
Marbling can be fickle. Everything, from genetics to growth technologies and production systems, affects the way and how much intramuscular fat cattle will express. This summer an American Society of Animal Science (ASAS) symposium focused on getting the most meat quality with maximum efficiency. Daryl Tatum, Colorado State University (CSU), began by citing advantages and disadvantages of implants and beta-agonists.
‘Steer party mix’ yields top quality beef
Cattle enjoy snack foods as much as people; Herr Angus Farm, Nottingham, Pa., uses that as an advantage.
Keys may unlock cellular doors to marbling mysteries
Knowing more about marbling helps cattlemen produce the best beef. All four National Beef Quality Audits (NBQA) said consumers want more of it, yet many producers manage so as to inhibit rather than enhance marbling.
Educating the next generation
A lot of folks in the beef industry worry about where the next generation of ranchers will come from. But cattlemen with real foresight wonder about tomorrow’s consumers. Certified Angus Beef LLC recently partnered with its licensed distributor, Performance Food Group, at the Culinary Institute of Virginia (CIV). Their joint mission: to educate the next generation of chefs on preparing high-quality beef dishes that will capture future consumer demand.
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