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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.

The Power of Curiosity

Dr. Del Miles built a career on asking better questions to inform smarter decisions. Throughout his career, he challenged assumptions, advanced science-based management and helped cattle feeders prevent problems before they started. His influence reaches beyond feedyards, shaping the way veterinarians, researchers and cattlemen think about herd health.

$100,000 to Future Beef Leaders

Interest in quality beef production continues to grow. This year, the Colvin Scholarship Fund awarded $100,000 to 24 students across the country, helping them continue their education and prepare for careers that will contribute to the strength and advancement of the beef industry.

From Data to Dollars

The journey to produce high-quality beef presents market volatility and management challenges. But today, there are data, technology, tools and partners to identify the best value and how to attain it. At the 2026 Feeding Quality Forum, each speaker added to the same message on Aug. 4 and 5 in Amarillo, TX.

Curiosity Changed the Beef Industry

Dr. Del Miles built a career on asking better questions to inform smarter decisions. Throughout his career, he challenged assumptions, advanced science-based management and helped cattle feeders prevent problems before they started. His influence reaches beyond feedyards, shaping the way veterinarians, researchers and cattlemen think about herd health.

Eye on the Target

Regardless of a producer’s goal, each genetic decision takes you a step closer or further from achieving it. Targeting the Brand is a tool for cattlemen pursuing quality gains, helping commercial producers know and best leverage the value of their Angus cattle on sale day.

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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No easy route

The Bradley family has never been one to take the path of least resistance. That spirit was first illustrated when Minnie Lou (Ottinger) Bradley, family matriarch, headed to Oklahoma State University as the first female animal science student and member of the livestock judging team.

Summer steak sales = CAB record

A steak sizzling on the grill is to a consumer what a cash register cha-ching is to a grocer. Despite economic conditions, those sweet sensations were in the air this summer as demand for high-quality beef cuts picked up for the world’s largest branded beef program.

Give consumers what they want

When you walk into a grocery store, you’re surrounded by choices of several branded beef lines. That’s a relatively new development, promising better beef, and it’s most apparent in just the past 10 years.

Weaning with a plan

Children starting school are a lot like calves getting weaned. Each individual is different. For some, the experience is more stressful than for others, but careful preparation by their caretakers can help make the whole experience much more productive.

A cut above

Just being average doesn’t cut it in the feeding industry. That’s a lesson Savannah, Mo., cattleman John Osborn learned quickly.

CAB Colvin Scholarship offers $9,000 to students

A decade after retiring as executive director of the world’s premiere branded beef company, Louis M. “Mick” Colvin’s dedication to leadership in the beef industry is unwavering. College juniors and seniors who share Colvin’s passion for the beef industry are encouraged to apply for the $9,000 in scholarships sponsored by Certified Angus Beef LLC (CAB) and the Colvin Scholarship fund.

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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Behind the Brand

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Success Stories

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Consumer Connection

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