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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

Quality in the price equation

by | May 20, 2009

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

by | May 11, 2009

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.

Winners named in AngusSource contest

by | Apr 27, 2009

Unwavering, resolute, committed—pick one, because they’re all accurate descriptions of winners in the first quarter AngusSource® Carcass Challenge (ASCC). The top producers and feeders share a steady focus on raising and feeding superior cattle. Beginning last year, the ASCC highlights those enrolled in the AngusSource genetic-, source- and age-verified program. Eligible groups of at least 38 head must be fed at a Certified Angus Beef LLC (CAB) partner yard.

Genetics and marbling in beef

by | Apr 4, 2009

Genetics and marbling in beef Texas scientist finds variation affects marbling, from research design to cattle type and management   by Steve Suther Marbling drives value-based beef marketing. How to infuse enough of this quality-grade potential into herd...

Who’s who in Angus excellence?

by | Mar 25, 2009

Most cattlemen are in business to make a profit. Many also think about how they fit into the total beef industry picture and can help grow beef demand. But only a few build relationships and use teamwork to bring the best beef possible to consumers here and abroad. Of those elite producers, fewer still rise to national recognition from Certified Angus Beef LLC (CAB).

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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