Stay Connected
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
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.
Playing to win: Grid marketing opens door to premiums
Producers can target cow herd genetics toward the factors driving value in the supply chain. Backfat and marbling have differing value implications at the packing plant and can be selected in different directions in the herd. Understanding grid marketing opens more opportunity for big wins.
CAB launches #RestaurantChallenge
Data from the National Restaurant Association shows 1 in 6 restaurants have already closed and the next few months are critical for those continuing to operate. To inspire and build support for this key pillar of the high-quality beef market, the brand launched #RestaurantChallenge.
Select beef: Who wants it?
“No man’s land.” Select seems to find itself there more these days. This article shares some examples of declining demand for the lower quality grade, and what that communicates to cattlemen.
CAB Insider
Certified Angus Beef Premiums Record High in 2021
In our 2019 report, the aggregate packer CAB premium total came in at $92 million. The 2021 total has seen that total nearly double in only two years, resulting in $182 million in CAB premiums.
Carcass Quality Ramping Up
Certified Angus Beef carcasses surged during the second week of February posting the largest supply for that timeframe. All the important factors aligned to generate the rapid uptick in qualifying carcasses. Beginning with the fed cattle slaughter, that week featured 8.3% more harvested steers and heifers than the same week in 2021, when the previous record was posted.
Behind the Brand
Taking it up a notch
That’s why when Kelly—now as assistant director of foodservice marketing for CAB–and the team were charged with bringing Certified Angus Beef ® brand education to sales forces across the country, they reinvented the typical training session by developing the CAB Meat Lab.
Nice to Meat Ya: George Falb
In the middle of an ordinary trip to the grocery store, George Falb’s career path changed directions.
Nice to Meat Ya: Tony Biggs
Tony Biggs recalls sitting on a plane after a flight of awkward silence between he and the gentleman seated next to him.
Success Stories
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.
Corah honored by Feeding Quality Forum
Seven years ago when Larry Corah suggested adding a people element to the Feeding Quality Forum (FQF) he helped launch in 2006, he certainly didn’t expect to be a recipient of the Industry Achievement Award one day.
Consumer Connection
No Results Found
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.