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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
Best of both worlds
Brian Bertelsen, U.S. Premium Beef (USPB) vice president, spoke at the Beef Improvement Federation’s recent online symposium, covering everything from hot carcass weight to quality grade targets. This article shares the data that shows what’s really possible.
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.
CAB Insider
Cold weather, grade expectations
Extreme winter conditions and temperatures well below zero have been widespread across the country impacting most of the major central cattle feeding region. History in our CAB data shows us that grade generally improves, rather than declines, during periods of extreme cold.
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.
Behind the Brand
What not to ring Marilyn about
What not to ring Marilyn about Marilyn likes to stay under-the-radar, out of the limelight, but behind the scenes….she makes a lot of things happen. Right now the Feeding Quality Forum registration is in full-swing and if you’ve got questions, Marilyn’s your gal. If...
Beef prices & my paycheck
Easy ways to make conversation with anybody in agriculture: 1-Talk weather. 2-Talk prices.
It seems everybody knows those rules, so when I’m traveling and visit with fellow ag business folks the conversation usually starts out on one of those two notes.
Bad math or complex numbers?
Myth: If the USDA number for black-hided (A-stamped) cattle in the harvest mix is 62.9% and bull surveys show more than 70% Angus bull usage, then somebody’s doing some bad math.
Success Stories
Keeping it simple
For more than 40 years, Bob and Becky Avery have run their Olsburg, Kan., ranch with the goal of keeping it simple.
Connections
I’ve known the Rezacs for a long time, even before moving out to this Vermillion Valley south of Onaga, Kan., in 1980.
Incorporating a legacy of quality
Meet Paul and Nancy Miller, 4th generation ranchers whose family has been working the same land in the Flint Hills of Kansas since 1878.
Consumer Connection
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