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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
Certified Angus Beef & Ducks Unlimited Work Together to Preserve Working Grasslands
Certified Angus Beef announced a collaboration with Ducks Unlimited in late 2021. Together, the two organizations assembled half a million dollars to launch the Working Grasslands Conservation Initiative, helping unlock an additional $2.5 million in grants to fund the initiatives’ work over the next three years.
Students Extend Learning into Summer Internships with Certified Angus Beef
CAB interns get hands-on experience, networking with professionals and putting their classroom knowledge to work. Four students join the CAB team this summer eager to learn, grow and contribute. Taking education beyond the classroom, the 2022 interns are hard at work, learning along the way.
Feeding Quality Forum Registration Open
As cattlemen continue to experience black swan events and rising input costs, so does their need for information on the latest production trends that pay. The 17th annual Feeding Quality Forum brings together people, insights and solutions to generate greater revenue for cattle feeders and cow-calf producers.
A Focus on Soil Health Boosts Bottom Line
Grassland management is key to proving the net carbon footprint of the beef industry in the ongoing conversation of sustainability. As consumer demands evolve, attributes supporting beef’s responsible use of resources shift to the forefront. Sure, taste is still king, but premium brands like the Certified Angus Beef ® brand must adapt to stay relevant to the consumer.
Colvin Scholarship Applications Now Open
Certified Angus Beef will award more than $50,000 in scholarships this year to students who are honing their interests through a variety of education options in the pursuit of a career in agriculture.
Missing the Mark Leaves Money on the Table
Certified Angus Beef regularly collects data on millions of fed cattle to discover how cattlemen can capture more value for high-quality carcasses beginning on the ranch. When black-hided cattle don’t earn the CAB stamp, it’s most often for missing the mark in marbling, HCW, REA and backfat.
CAB Insider
Value Cuts and Thin Meats Lead
Current carcass values are being underpinned by positive price moves from several carcass cuts, and we’ve just named a few. The classic spring price rally from ribs is in a counter-seasonal pattern and strips are modestly sideways. End users are seeking value items to partially offset shorter supplies and higher prices.
Mindful Breeding for Heifers on Hand
As you’re contemplating the future impact of today’s genetic decisions, consider the marketability of both feeder calves and potential replacement heifer progeny. There are plenty of sires that excel in EPD rankings for a variety of maternal, production and carcass traits to advance the goals of the cow-calf and feedyard sectors.
Behind the Brand
An Olympic throwback
I’ve been watching the Olympics as of late (because who hasn’t?) and it got me thinking: I bet those expected to win hate surprises. I bet those managing these games hate surprises.
More than a logo
I try to think back to when I first learned what the Certified Angus Beef ® brand was, where and how I came to know the meaning behind those words and iconic logo.
News Release: CAB opts for USDA grading modernization
CAB Opts for USDA grading modernization by Steve Suther It’s no big deal, literally, but grading rules that applied needless discounts to a tiny fraction of carcasses are no more for most beef. As of Monday, Dec. 18, all graded beef in the U.S. can be evaluated for...
Success Stories
Answers out the window
I expected a typical interview. If I’m being honest, maybe even a rushed one. I’d called Jordan Willis on the fly just a week earlier, asked him if I could snag an early morning on his Wyoming ranch.
Words two live by
“That was probably it,” my gut tells me as I drive past a charming farm house lining a dirt road on the outskirts of Spearman, Texas. I dial the first 8-0-6 number in my recent call list, not sure which brother will be on the other end of the line.
The green-hand, fourth-generation rancher
For cattleman Jay Stomprud, it’s the first expression that comes to mind when thinking of his pre-rancher life compared to today.
Consumer Connection
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