fbpx

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.

CAB Sets Sales Records, Sees Historically High Brand Acceptance Rates

In an otherwise tough time in the beef business, sales and supply records have been a bright spot. The positive numbers mean that quality beef production has not let up, and beef demand is holding. Consumers have proven the value proposition: the good stuff is worth a little more money, for a better eating experience.
Read More

Feeding Quality Forum Dates Set Earlier in August

When you’re feeding cattle, it counts to keep track of every calf, pound and dollar. Beyond the event’s educational sessions, networking between segments of the beef supply chain is invaluable—from feeders and cow-calf operators to allied industry and university researchers.
Read More

Gardiners Highlight Service, Strength at Foodservice Leaders Summit

Mark Gardiner and his son, Cole, of Gardiner Angus Ranch offered a boots-on-the-ground perspective for CAB specialists attending the annual event, designed to deliver resources that help train foodservice teams and serve consumers at a higher level.
Read More

Making Sense of Supply, Pricing and Navigating the Market

Amid anticipated shifts in cattle supply and evolving market dynamics, CAB remains well-positioned to navigate the beef sales road ahead. Clint Walenciak addressed how producer profitability, strategic specification adjustments, and resilient demand will help stabilize the brand’s beef supply chain through herd size and pricing shifts in 2025 and beyond.
Read More

Every Issue Has Its Moment

Progress happens when people are at the table, engaged and committed to action. With a vested interest in the industry’s future, CAB is leaning in on conversations surrounding evolutions in meat science.
Read More

Colvin Scholarships for Food and Agriculture Students

Investing in the future of the beef industry, Certified Angus Beef will award $100,000 to college students passionate about food and agriculture from the Colvin Scholarship Fund. Applications are across three categories and open through April 14.
Read More

More Categories

Cattle Feeding

Cattle Markets

Consumer Connection

Cow Herd

Health

Premium Potential

Stockmanship

Sustainability

Research

Latest Headlines

Mostly there

by | Mar 5, 2020

Cattlemen have made great progress when it comes to Prime, but Clint Walenciak, the brand’s director of packing, argues there’s still a lot of progress to be made.

The proof on the plate

by | Mar 4, 2020

An American by birth and by food, Chef Venoy Rogers III loves incorporating beef into his “New American Fusion” cuisine. Spoiler alert: his guests love it too.

$92 million reasons to aim high

by | Mar 2, 2020

Packers pay nearly $8 million per month in Certified Angus Beef® brand premiums, according to a recent survey. Those record high dollars come at a time when there’s been record quality through the system, too.

Proactive animal health means a genetic approach

by | Feb 27, 2020

In a world where producers select for any production traits, why not start focusing on health genetics? The American Angus Association is collaborating with scientists in Canada and Australia to get at the genetics of immunity.

Marketed best

by | Feb 19, 2020

Paul Dykstra covered the value in feeder calf marketing at the Cattle Industry Convention touching on seasonality, quality, health, and relationships and how it all circles back to profit building.

Cobb to lead CAB production team

by | Feb 13, 2020

Describing beef supply and demand as a bit of a chess match, Bruce Cobb says he’s learned the game through various roles in the past three decades. He’s now taking on a new vantage point as executive vice president of production for the brand.

CAB Insider

Progress, Not Complacency

Beef demand has been exceptional because of dramatic increases in consumer satisfaction for a few decades. Since taste ranks at the top of the list when it comes to what drives consumers to choose beef, we know where our figurative “bread is buttered.”
Read More

CAB Tonnage up, premium spike emerges

by | Sep 2, 2020

Seven weeks of slight improvements in fed cattle pricing came to a halt as packers paid $1 to $2/cwt. less for fed cattle last week. The USDA Cattle on Feed Report, published the Friday before, had some influence, with the August 1 on-feed number posting a record high for the date.

CAB carcass cutout premiums bolstered

by | Aug 12, 2020

Spot market carcass cutout values are subject to anomalies. Protein buyers may take advantage of opportunities in seasonal shifts, market disruptions or other unexpected changes in supply and demand.

Success Stories

Competing with quality

Competing with quality

by | Sep 24, 2013

From the bright lights and shining hardwood of a basketball court to the cedar shavings of an auction ring, if there’s one ideal Pat Goggins believes in, it’s competition. Growing up the youngest of six boys born to sharecroppers can do that. It could come from his love of athletics or his early start as one of the most sought-after purebred auctioneers in the country, but whatever gave him that drive, the result is somewhat of an empire around a Billings, Mont., base. At the center is the Vermilion Ranch, where adding value to customer cattle helped earn the 2013 Seedstock Commitment to Excellence Award at the Certified Angus Beef ® (CAB®) brand annual conference in Palm Desert, Calif., Sept. 18-20.

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.