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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
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.
Growth implant strategy outlined at animal science meetings
Maximizing quality and efficiency calls for different implanting strategies on steers versus heifers. A Certified Angus Beef LLC (CAB) seven-year study characterized the effect of trenbolone acetate (TBA) growth implants on both sexes.
One sick calf = less profitable pen
Low mortality isn’t the only way to measure the success of your health program. Pfizer veterinarian Robin Falkner told attendees at last fall’s Feeding Quality Forums, held in North Platte, Neb., and Amarillo, Texas, to start thinking about disease management a little differently. “We want to worry about things that can change and that can matter,” he said.
Setting them up for success
It’s all in the details at Will Feed, Inc., Cozad, Neb. The 3,000-head feedyard focuses on managing cattle and data in tandem to return the most money and information to the rancher. That’s why the business has licensed with Certified Angus Beef LLC (CAB).
AngusSource ’08 contest winners
The top groups in the 2008 AngusSource® Carcass Challenge (ASCC) “blew the doors off” average quality grades, says program director Sara Snider. Three feedlots won more than $1,000 in cash and prizes for first through fifth place finishes during the inaugural year of the contest. Entries consisted of at least 38 head of age-, source- and genetic-verified calves fed through the network of Certified Angus Beef LLC (CAB)-licensed partners.
Evocative, emotive “marbling”
Nearly all beef scientists and connoisseurs indicate that there are three key attributes to beef palatability: tenderness, juiciness and flavor. All brought to you through marbling, but it can be complicated to get it right.
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