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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
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.
Marbling myths debunked
“I always thought the marbling went in at the end, and the further you get the implant away from harvest, the better effect on grade,” Robbi Pritchard said. He shred some of the earlier theories about cattle growth curves, fat deposition and the effect of implants.
Defining the CAB difference
Study results from the 1999 “Characterization of Certified Angus Beef Steaks from the Round, Loin and Chuck” show that marbling is more highly related to tenderness of middle meats than it is to that of the end meats. That means the key to better-eating beef is in moving up the quality grade scale.
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