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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

A cut above

by | Sep 2, 2009

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

by | Sep 1, 2009

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.

Reach for the starch

by | Aug 6, 2009

Producers aiming for high-quality beef, take note: starch is a key at every step in the life of cattle. A recent study from the University of Illinois shows the level of starch in both growing and finishing diets can affect overall performance and final carcass merit.

University of Florida student interns with CAB

by | Aug 2, 2009

Jackie Eager, a senior at the University of Florida, is an Industry Information intern with Certified Angus Beef LLC (CAB) for fall 2009. Eager is an agricultural communication and leadership development student, with a concentration in meat science.

ASCC brings out the best

by | Jul 29, 2009

Mason Fleenor may squint a little when checking pens, but he certainly sees 20/20 when it comes to selecting top-quality cattle. The Iowa seedstock producer and manager of GG Genetics feedlot picked out 41 of his own steers to win the northeast region’s AngusSource® Carcass Challenge (ASCC) second quarter title for 2009, with 90.2% qualifying for the Certified Angus Beef ® (CAB®) brand or USDA Prime.

Getting a handle on beef flavor

by | Jul 16, 2009

Any good business manager knows success lies in repeat customers. The beef industry follows that model and annually invests millions of dollars in research to help ensure satisfied consumers.

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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Consumer Connection

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