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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
Thriving with Shrinking Supply
Even as the nation’s cow herd contracts, “more pounds” and “higher quality” have been common themes. Specific to commercial cattlemen: It still pays to focus on carcass merit, in addition to other economically relevant traits.
Rob Shuey Joins Certified Angus Beef Board
Shuey knows the product and understands sales and how CAB partners view the brand. This extends internationally, given he retired from Tyson as the senior vice president of international fresh meats, lending him a global perspective for CAB’s licensed partners.
Raised with Respect™ Rewards Producers with Current BQA Certificates
Taking care of your herd is part of the job of every stockman, and it’s the right thing to do. While you’re not committed to cattle care for recognition, you could be rewarded for holding a current BQA certification. Through two incentive opportunities, CAB and Sysco are recognizing producers who go above and beyond to show commitment to their herd.
Chef Coats and Cowboy Hats
Two worlds collide, with one focused on raising the best beef and the other crafting dishes that honor it. This innovative program unites students from Johnson & Wales University and ranchers from across the United States, offering an immersive look at the beef industry.
Marbling, Feet and Fertility: Are they related?
The Angus breed has enough genetic diversity to allow breeders, and their commercial bull customers, to make progress across multiple traits simultaneously. One bloodline may be high in marbling but does not check the boxes you need for other traits. That does not mean marbling is the cause—it simply means your search for the ideal genetic pairing is not done.
Mark Ahearn Completes Term as CAB Board Chairman
Mark Ahearn admits his role as the chairman has meant a lot to him and his family. He expresses gratitude to those who believed in him throughout the past year and looks forward to seeing the future successes of the premium beef brand.
CAB Insider
CAB Drives Brand Relevance with Specification Update
Evolution of cattle type, management technology and production economics continue to shape the beef business. As a pioneer in the branded beef space, the Certified Angus Beef ® brand has remained relevant throughout the supply chain via continued innovation. Effective the first week of March, the brand will modify its ribeye area (REA) specification from the current 10 to 16 square inch acceptable range to include carcasses wth ribeyes measuring up to 17 square inches.
Prime Trends Up
As Prime supplies leapt higher in 2018, continually increasing, the retail grocery sector woke up to the fact that Prime beef cuts could be accessed dependably throughout the year. Prime was no longer reserved for only the high-end restaurant customer. Simply put, creating availability at the grocery level unlocked consumer demand where it hadn’t been tapped before.
Success Stories
Luling Foundation Earns 2024 Progressive Partner Award
Setting or rising, the sun casts golden hues over cattle grazing the Luling Foundation’s sprawling fields and invokes the weight of history and hope. Rooted in faith, quality and community, Davis’ legacy continues to flourish, reminding all of the profound impact one person’s vision can have.
More Than A Meat Scientist
On the surface, he’s a meat scientist. Others know him as a meats judging coach. Some call him “the father of instrument grading.” To those who’ve worked most closely with him, Dr. Glen Dolezal is much more.
You, Your Cows and Their Feed
Expert guidance from Dusty Abney at Cargill Animal Nutrition shares essential strategies for optimizing cattle nutrition during droughts, leading to healthier herds and increased profitability in challenging conditions.
Consumer Connection
Driving Demand: Retail
As the heavyweight champ in brand volume, retail accounts for 55% of total pounds sold, especially in fiscal 2020. But how is it done and how does it create more demand? CAB Director of Retail answers these questions and more.
Meating the Need
The pandemic has put the foodservice industry in a tough spot, but their grit and generosity overshadow hard times. Foodservice companies across the country are giving back by serving Certified Angus Beef® to their communities.
A translation de carne
Ana Luisa Verba is looking to drive demand for quality beef as the assistant director of marketing for Latin markets. By drawing on her own heritage, she is able to personally relate to the Latino community and create marketing materials that resonate to this group.