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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
Register for webinar: Getting to know the brand
Join us for a general overview of the brand and its importance to consumers, and offer insight into how cattle qualify and what typically prevents CAB certification in the first place in our free webinar.
CAB communications internship open now
CAB brand interns draw on their writing skills and creativity to share the stories with stakeholders. The opportunity provides practice in photography, videography, website management and more across the brand’s multi-media channels allowing students to learn more in their areas of interest.
Another billion in the books
Global sales of 1.175 billion pounds. In a year like we’ve all had, we welcome a fiscal year that ends on that note. For the first time in 16 years, CAB reports lower annual pounds sold. Still, 2020 was one of strong performance and the fifth consecutive year with sales of more than a billion pounds across 51 countries.
Flavor’s secret ingredient
As a moderately to highly heritable trait, marbling is something that cattlemen have a lot of ability to manage. It also happens to be one of the major contributors to beef flavor. Texas Tech University meat scientist Jerrad Legako spoke about the topic at the 2020 American Society of Animal Science meetings.
Eager to learn, ready to teach
It’s a call to serve, the same that led John Grimes to run for the American Angus Association board of directors. The sun now setting on his second three-year term, he reflects on his leadership as Certified Angus Beef® board chairman. The head of Maplecrest Farms in Hillsboro, Ohio, says there’s no instant gratification in the cattle business, with constant change cattlemen have to be nimble.
Opportunity for beef progress continues
For our domestic and international foodservice and retail partners, the beef business looks much different than it did at the start of this year, so we had much to cover during our first-ever virtual CAB annual conference. More than 1,100 people tuned in to get energized and empowered to sell more high-quality beef in this new environment.
CAB Insider
Quality spreads press higher
Strong ribeye demand has had heavy influence on cattle values for feeders selling on a grid or carcass value formula. Just as Prime quality grade premiums held much higher than expected late this summer, the Choice/Select price spread has popped back up within reach of record territory once again in recent weeks.
Ribeye prices defying the seasonal trend
While the entire CAB carcass is charting new territory at record highs for this time of year, the price direction of ribeyes is defying the seasonal trend to an amazing degree.
Success Stories
Angus therapy
Besides a set of old scrapbooks that reveal a rich history in the Angus breed, Abbie Nelson’s table is tidy, well kept like the rest of the place.
Foundation not easily shakin’
“I’d rather lose money than give up my cows,” he says, standing among a herd he affectionately calls his “girls” as they rest in the shade.
When dreams grow up
When Shawn Christensen was three years old, he wanted to be an airplane pilot. That didn’t last long. The ambition couldn’t hold up against the call of an Angus cowherd and the Rocky Mountain, Hot Springs, Montana, ranch. Home.
Consumer Connection
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