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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
How to pick a feedyard
Not every ranch, pen or feedlot is alike or ideally suited to handle the same class of cattle. Here is a 12-point checklist of ways cattlemen can help themselves when selecting a feedyard.
Backgrounding can add value, flexibility
Backgrounding calves can open gates to new revenue paths, though not without risk. When more cattle are sent to the grazing fields or grow yards, there’s a shift in the seasonal pattern of the market and more opportunity to take advantage of better prices.
CAB interns join for the summer
Classroom knowledge is important, but cultivating skills happens through applied, hands-on learning. Two carnivore college students connect their passion and crafts this summer as Certified Angus Beef interns.
Not all good days are sunny and warm
Stress of any kind affects performance and health, but also well-being and behavior, a special focus for CSU animal scientist Lily Edwards-Callaway. Her team’s literature review found shade benefits vary by location, structure type and the weather.
Registration now open for 2021 Feeding Quality Forum
Since 2006, commercial cattlemen, cattle feeders and industry partners have gathered to network and learn about the current and the future state of the beef industry. This is the first year Feeding Quality Forum is offering in-person and virtual registration options.
Pandemic underscores beef demand trends
Retail beef sales during the pandemic displaced much of the trade usually enjoyed by foodservice. Grocery stores and restaurants around the world had their business plans radically changed in just a few days, but the demand for beef remained.
CAB Insider
Feedlot Fundamentals Challenge Summer Quality Grade
Higher feed costs and challenging summer breakevens may cause carcass outcomes to continue underperforming specific to marbling and premium beef production.
Fed Cattle Market Chasing Grade
Fewer carcasses in the Prime grade have not resulted in a larger share in Premium Choice. USDA data shows the percentage of Choice carcasses certified for Premium Choice branded beef programs is currently lower than in any of the past four years, albeit fractionally so.
Behind the Brand
Raising the Steaks
On August 20th, we’re Raising the Steaks! Or rather, we’re opening the classroom doors to those of you who do.
Black Ink team gains a new member
Justin Sexten isn’t new to the beef cattle world, he’s just new to CAB and dare we admit we’re pretty partial to the fact that he’s joining the Black Ink team specifically.
Chefs hit cattle country
Once a year, those two worlds collide during the Certified Angus Beef® brand Chef Tour — and it’s pretty incredible.
Success Stories
A different breed of stars
“Five Star Land & Livestock” the barn reads. The curious eyes that travel 30 miles south of Sacramento to the Wilton, Calif., ranch meet the name that started it all. “Do you think it’s too bright?” Abbie Nelson asks of the chosen shade of new red paint that surrounds the white block letters of text. It’s just right, but even so it will surely fade under the California sun.
Progressive quality
Anyway, the retired Arizona State University provost with a 40,000-acre ranch wanted to convert his desert-based herd to high-quality, high-percentage Angus.
‘Just call Terry Harris’
As a girl who’s called Mr. Terry plenty of times and told others to do the same, I figured it was only fitting.
Consumer Connection
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