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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
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.
Where premiums are earned
As quality continues to trend up and more cattle qualify for the brand, the CAB/Choice spread may gain ground on the old Choice/Select metric as an industry standard. Along the way, the brand will keep working with all partners from pasture to plate, adding value to every cut and premiums for Angus cattlemen.
Buy better
The subject of herd improvement is more nuanced than, “Buy better bulls.” Yet, that’s a pretty foundational place start. This Black Ink column explores the idea of buying better.
Adding up pennies
You get paid by the pound for your cattle, but the total figures in much more than weight. Join the Certified Angus Beef ® (CAB®) brand on March 11 to find out why a premium carcass is worth more, and how those signals get back to you.
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
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.
Sharing the brand’s news
Inside each monthly edition of the Journal, I get to share with readers what the Certified Angus Beef ® brand has been up to for the last 30 days.
Success Stories
Following the calves: Starting over
For a cattle feeder, shipping day is not only the culmination of months of work, it’s also payday.
High quality is the BIG picture
Pulling into the expansive yard at the 80,000-head-capacity Poky Feeders south of Scott City, Kan., a few months ago, I wondered how a giant feedyard like this can be famous for high-quality beef.
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.
Consumer Connection
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