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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
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.
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.
CAB Insider
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.
Will the Prime Market Heat Up
Prime trends continue to chart new territory for the most premium quality grade and current conditions show reason for incentive. A potential directional shift up and to the right on the premium chart is not out of the question.
Behind the Brand
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.
Honoring the best
The Commitment to Excellence awards most closely takes into consideration the applicants’ direct effect on the supply of high-quality cattle that qualify for the brand.
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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