Stay Connected

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.

Protecting Brand Integrity

Protecting the brand’s integrity has been a core pillar since 1978. Integrity is so foundational that the brand was built around the premise: with integrity, nothing else matters, and without it, nothing else matters.

Promising Quality in Angus

Before Certified Angus Beef, consumers didn’t know what “Angus” meant. Angus meant little, except to its breeders. A strict adherence to quality through its 10 carcass specifications continues to serve as the foundation for maintaining the breed’s premium beef position in the marketplace and drives demand for registered Angus genetics.

Apply by April 1 for Colvin Scholarship

The production agriculture, undergraduate and graduate scholarship categories each have tailored requirements. In 2025, the Colvin Scholarship Fund supported 27 students with awards ranging from $2,000 to $7,500.

The Angus Argument

There’s no denying CAB has helped dramatically expand the market share for registered Angus genetics. Arguably, that success has encouraged several other breeds to adopt a black hide color by incorporating registered Angus genetics into their breeding programs and registries.

Latest Headlines

Bar V advances with CAB

North Dakota is home to a ranch and feedlot that targets the Certified Angus Beef ® (CAB®) brand. Bar V Ranch LTD, Jamestown, N.D., has been committed to producing high-quality Angus cattle since the 1970s. In May, the Bar V 1,500-head feedlot took that commitment to the next level.

CAB information team grows

Laura Nelson, a recent University of Wyoming graduate from the rural Nebraska side of Pine Bluffs, Wyo., joined the Certified Angus Beef LLC (CAB) staff June 1.

Meat case math

When cattlemen put an asking price on a bull or a load of calves, they set it as high as they can reasonably hope for a sale. At an auction, the sale manager announces the target price before calling for bids. Grocers take a similar tack, but feedback is not as direct at the meat case.

The customer knows best

Don’t let the media tell you what your customers want. Ask them yourself. That advice from Edd Hendee, Taste of Texas steakhouse manager, could apply in many areas of the economy.

Quality in the price equation

Feeders bid on cattle by penciling out the highest price they can pay and still maintain a shot at profit. Packers need a certain number of cattle harvested through their plants, bought at a particular price, to stay afloat.

Behind the menu price

Farm and ranch freezers are often full of home-raised beef, yet producer families still enjoy the classic steakhouse experience now and again. With a quick scan of the menu and some cowboy math, most producers figure the New York strip list price at a hefty premium to the weekly salebarn reports for beef on the hoof.

CAB Insider

Choice-Select Spread Inverted

MARKET UPDATE The fed cattle market has traded in a steady range around $235/cwt. live and...

No Results Found

The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.

Behind the Brand

No Results Found

The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.

Success Stories

No Results Found

The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.

Consumer Connection

No Results Found

The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.