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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
The Resistance Part I: Works today, not tomorrow?
Antibiotic resistance. You’ve heard about it in the mainstream headlines, but this first in a two-part series covers the “why” it matters to animal agriculture and what cattlemen can do about it.
Fueling your cows
Your powerhouse cow can’t grow a calf of the same caliber without the grass to match. That’s why forage management needs to adapt quickly to uncontrollable changes like drought. Record keeping and monitoring are key.
Don’t wince
We all know cattle have a super power: they turn forages and grain into edible protein. What do those with the buying power know of that story? Two speakers at the 2020 Cattle Industry Convention put data to both the science and economic incentive of our beef sustainability discussions.
Beef up the dinner table
Cattlemen respond to consumer demands, even as they evolve from the call for premium quality to transparent production practices. We know that, thanks to ongoing work from NCBA. Overall, beef is doing well and will continue while half of consumers rank it as a top source of protein.
The Porsche of beef
Superior products require superior attention to detail. Robbi Pritchard shares ways cattlemen can continue to fine-tune their cowherd to meet these demands.
Rising to the occasion
We know what keeps an animal healthy, but do we know what they want? Lily Edwards-Callaway, of Colorado State University, shared animal welfare research during Cattlemen’s College session at the 2020 Cattle Industry Convention that she tag-teamed with NCBA’s Shawn Darcy.
CAB Insider
Carcass quality spreads widen on seasonal demand
From a feedyard’s perspective, the fourth-quarter quality spreads are an important seasonal factor. Many feeders with high-quality Angus genetics in their inventory procure cattle with the expectation that carcass quality premiums will be near their annual highs during this period.
Select carcass value pressure
Producers merchandizing their spring calf crop the second week of October were likely relatively pleased with the outcome, while those marketing in the subsequent week were handed a difficult dose of reality. Volatility is alive and well. The fact that premiums exist and opportunities to charge more for higher quality are the drivers of the system.
Behind the Brand
Here, there and everywhere
Myth—It’s easy for you guys to give out recommendations and say things like, “People will pay more for high quality.” You’re stuck there in your offices and we’re out here in the real world.
Intern returns to branded beef company
It seemed like fate that Emily Krueger would join the CAB team. She grew up in the brand’s hometown of Wooster, Ohio, and worked on a beef operation there. She’ll graduate from The Ohio State University this June with a BS in agricultural journalism and minors in animal science and psychology.
Focus on cattlemen
I hope you notice that the focus is on you, your cattle, your profitability and your business decisions at every click of your mouse.
Success Stories
History in the making
I recently visited with Mike and Aaron Atterholt, their wives — both named Mandy, and their daughters.
Good things going on in Arkansas
Recently a few of those signs pointed Gary to Jimmie Moore of Charleston, Ark., where he visited earlier this week.
Flashback Friday: Quality in the high-mountain desert
Talking with Wyoming cattleman Mike Healy gave me a whole new perspective of ranching in the West.
Consumer Connection
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