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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
Beef’s paradigm shift should continue, Rishel says
Innovation presents the option to accept or turn down, said Bill Rishel, longtime Nebraska Angus producer, at the online 52nd Annual Beef Improvement Federation Symposium. He challenged listeners to see change as an opportunity for progress.
Lights, camera, cook!
The COVID-19 pandemic and its lack of options for dining out changed the home kitchen’s role in daily lives. With society running on a new schedule, chefs at the Certified Angus Beef® brand explored different ways to connect with consumers. CAB Chefs Michael Ollier and Gavin Pinto started by meeting consumers where they are—in the comfort of their homes.
CAB intern Herring draws on passion, heritage, education
CAB summer intern Maeley Herring has a rich understanding of the cattle business and the heart to match. The Texas Tech University graduate will share cattlemen’s stories by drawing on her Texas family ranching heritage and personal experiences to connect people with ideas.
New thresholds for Targeting the Brand™
Breeders and bull studs use the Targeting the Brand™ logo to denote bulls that excel in the marbling EPD and the Grid Dollar Value Index. The genetic requirements were recently updated: so that commercial cow-calf producers better find sires that help them hit CAB brand specifications.
Field trips to the farm
Have you ever wished everybody in your social circle could visit a farm or ranch? They could see what cattle eat, what chores look like, and all about animal care. With virtual learning skyrocketing during COVID-19, it sparked inspiration. Bring the ranch to the people.
The Code
Compound interest is the concept of making small investments over time add up. Depositing in the “trust bank” will keep the beef industry strong long term. This is our second installment of the quarterly “At the Table” column, authored by Nicole Erceg.
CAB Insider
With more global optimism, CAB exports rise in December
When cattle prices and producer sentiment are lackluster, sometimes it’s nice to look to a bright spot in the market. At CAB, a recent snapshot of December export data provides some interesting fodder, and something to get excited about.
Carcass value shifts, a sign of the times
The large shift to retail business, accompanied with stifled restaurant and export trade, subtly show in the shifts in dollar contributions of each primal. Where customers purchased beef influenced which beef cuts outperformed or underperformed last year.
Success Stories
Good people, good cattle, good beef
Family, ranching and good quality cattle are all high on Travis Loehding’s priority list. A few weeks ago, I visited the Loehding ranch near Ekalaka, Mont., where they do not lack family history.
Restarting a legacy
Visiting the J-D Claypool Ranch in southern Oklahoma, near Ringling, I saw such history. The original Dillard Ranch was established in the late 1800s, before Oklahoma was granted statehood.
Nice to Meat Ya: Kenny Montgomery
Kenny Montgomery is a cowboy. The definition fits him well, too. He’s tough, unassuming, he’s resilient – the kind of guy you could ride around with in the pick up, the one you want on your side.
Consumer Connection
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