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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.

Curiosity Changed the Beef Industry

Dr. Del Miles built a career on asking better questions to inform smarter decisions. Throughout his career, he challenged assumptions, advanced science-based management and helped cattle feeders prevent problems before they started. His influence reaches beyond feedyards, shaping the way veterinarians, researchers and cattlemen think about herd health.
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Eye on the Target

Regardless of a producer’s goal, each genetic decision takes you a step closer or further from achieving it. Targeting the Brand is a tool for cattlemen pursuing quality gains, helping commercial producers know and best leverage the value of their Angus cattle on sale day.
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Defining the Margins of Quality

Driven by genetic selection and improved management, carcass quality has advanced significantly, most notably through more marbling. Yet, with nearly two-thirds of Angus-type carcasses falling short of brand standards, understanding why is critical to balance the economic incentives of added weight against CAB® product size and consistency requirements.
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New Faces Around the Office

Interns join the Certified Angus Beef team in Ohio for the summer. As valued members of the team, interns contribute to high-impact projects, collaborate across departments, and immerse themselves in CAB’s culture and office community.
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Brand Production Beyond Borders

Domestic or international, the objective has remained clear over the years: to access additional CAB® carcasses to support growing domestic and international demand, without compromising product quality and consistency, brand integrity, and value to Association members.
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Not From Your Pocket

When Angus ranchers ask how CAB is funded, the answer isn’t dollars out of their pocket. No portion of American Angus Association® membership dues or fees for cattle registrations or transfers goes toward the brand’s budget. As a not-for-profit company, our revenue is generated through packer commissions.
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Latest Headlines

Playing to win: Grid marketing opens door to premiums

by | Feb 10, 2021

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

by | Feb 10, 2021

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?

by | Feb 3, 2021

“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.

Your cattle, data and the grid

by | Jan 6, 2021

Many cattlemen have an idea of how grid marketing works, but might still have some questions as they’re digging through carcass data. Paul Dykstra will present a free webinar, “Understanding grid marketing and carcass data,” on January 21, 2021 at 1:30 p.m. CST.

Nominate quality cattlemen for 2021 CAB awards by Jan. 17

by | Dec 23, 2020

Cattlemen aren’t in it for accolades, but you know who they are and we need your help on their behalf. Their passion, drive and ability to create more top-quality beef lifts all of us and merits wider notice. Nominations are open until Jan. 17 for the Certified Angus Beef ® brand supply development awards.

CAB Insider

Seasonal Carcass Impacts

An overriding theme across the past 18 months in the beef sector has been increased carcass weights. In general, fed steer and heifer carcasses averaging 25-30 lb. heavier year over year has been a net positive for the industry.
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Carcass Quality Ramping Up

by | Mar 2, 2022

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.

Prime Grade Prompts Attention

by | Feb 16, 2022

Prime cutout values and grid premiums have been rich in the third and fourth quarters of the past two years. Yet the spillover into the first quarter this year shows that the market is reacting to the recently smaller availability, retreating back to the 2019 supply pace.

Behind the Brand

Nice to Meat Ya: David Livingston

by | Nov 21, 2014

I wanted to know more about the man behind the TIPS curtain at Certified Angus Beef LLC (CAB). TIPS is the Trademark Integrity Protection System created by CAB senior vice president Brent Eichar when he was practically a kid in 1988.

Nice to Meat Ya: Brent Eichar

by | Nov 17, 2014

CAB veteran staffer does it all, and then some. If there’s a hat to be worn, Brent Eichar likely has it on. Meat cutter, general contractor, accountant, confidant – the list only continues.

Success Stories

Correlated traits

by | Mar 15, 2016

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.

Consumer Connection

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