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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.

The Power of Curiosity

Dr. Del Miles built a career on asking better questions to inform smarter decisions. Throughout his career, he challenged assumptions, advanced science-based management and helped cattle feeders prevent problems before they started. His influence reaches beyond feedyards, shaping the way veterinarians, researchers and cattlemen think about herd health.
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$100,000 to Future Beef Leaders

Interest in quality beef production continues to grow. This year, the Colvin Scholarship Fund awarded $100,000 to 24 students across the country, helping them continue their education and prepare for careers that will contribute to the strength and advancement of the beef industry.
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From Data to Dollars

The journey to produce high-quality beef presents market volatility and management challenges. But today, there are data, technology, tools and partners to identify the best value and how to attain it. At the 2026 Feeding Quality Forum, each speaker added to the same message on Aug. 4 and 5 in Amarillo, TX.
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Curiosity Changed the Beef Industry

Dr. Del Miles built a career on asking better questions to inform smarter decisions. Throughout his career, he challenged assumptions, advanced science-based management and helped cattle feeders prevent problems before they started. His influence reaches beyond feedyards, shaping the way veterinarians, researchers and cattlemen think about herd health.
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Eye on the Target

Regardless of a producer’s goal, each genetic decision takes you a step closer or further from achieving it. Targeting the Brand is a tool for cattlemen pursuing quality gains, helping commercial producers know and best leverage the value of their Angus cattle on sale day.
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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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Latest Headlines

Marbling governs beef flavor

by | Apr 28, 2008

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

by | Jan 9, 2008

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

by | Aug 22, 2007

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

by | Jan 1, 2001

“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

by | Feb 1, 1999

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.

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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Behind the Brand

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Success Stories

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Consumer Connection

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