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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.
Latest Headlines
Genetics and marbling in beef
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?
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).
Commodity beef hit harder by economic downturn
Amid news of decreased consumer spending and falling stock prices, the beef industry has its bright spots. Market analyst Dillon Feuz says overall protein purchasing patterns point out a dedication to beef.
Colvin to “hang” in Saddle & Sirloin Gallery
Only one honored stockman each year can win a spot in the hallowed hall of fame in Louisville, Ky. Officials of the Kentucky State Fair Board have announced that Louis M. “Mick” Colvin will receive the 2009 Saddle & Sirloin Portrait Award. Colvin’s portrait will be hung in November in the historic gallery at the Kentucky State Fair and Exposition Center. The Saddle & Sirloin gallery honors pioneers in animal agriculture, with the earliest portraits of European stockmen from the 1700s.
Today’s beef consumer
An industry that aims to be consumer driven must first identify its drivers. That’s why “Defining Consumers – Emerging Expectations” was part of the Pfizer-sponsored Cattlemen’s College at the winter National Cattlemen’s Beef Association (NCBA) meeting in Phoenix, Ariz.
Beef is “good calories”
Red meat is often blamed for heart disease, obesity and a host of other diet-induced conditions. But scientific journalist Gary Taubes says carbohydrates and low-fat diets may be the real culprit. He shared the results of a “12-year obsession with finding what’s real and what’s not” with cattlemen and industry representatives at a previous Feeding Quality Forum.
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