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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
Prime premiums double last year
Lately the Prime grade has slipped down to 8.3% of the total, versus 9.5% a year ago. The reduced slaughter pace, combined with this lower Prime share, has prices heated up for the most premium quality grade.
Fundamentals point to bullish conditions
Beef demand continues at such a solid pace that it seemingly defies logic, with the CAB cutout value now 41% higher than a year ago. Beef buying ahead of Labor Day has proven stronger than high prices suggest it should be.
Success Stories
Setting the standard
As we followed the winding dirt road leading to Kirk Willoughby’s ranch, a cloud of dust crept over the hill.
Correlated traits
Ranchers who care about their cattle, the buyers of those cattle and the final beef consumers, also tend to be just some of the most genuine, welcoming and humble people you’ll ever meet.
Following the calves: A success story in the making
It’s become a running joke in the Evert family that ranches near Brady, Neb.: The first year Virginia was at the clipboard during preg-checking time, mysteriously all the wild cows came up “open.”
Consumer Connection
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