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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.

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.

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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.

Marbling governs beef flavor

The entire industry will have to work together to provide consumers with the beef they expect. Tenderness, flavor and juiciness are signs of strong marbling–giving producers a target they must weigh the many different management options that impact marbling.

Beef grading explained

When USDA graders stamp carcasses they estimate the eating experience for consumers and provide report cards for producers. They also measure cutability, or red meat yield.

Cows that work, calves that grade

Cattlemen can match both marbling and do-ability to a particular management system. However, trying to make progress with both traits may yield slower results than choosing one over the other.

CAB Insider

Choice-Select Spread Inverted

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

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Behind the Brand

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Success Stories

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Consumer Connection

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