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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 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.
Beef AI can pay
Lack of facilities, labor, confidence and convenience—these are reasons that less than 10% of all beef cattle producers use artificial insemination. This article covers a presentation by John Hall, Idaho Extension beef cattle specialist, who weighs the challenges with the advantages.
Mostly there
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
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.
CAB Insider
Closing the books on a rollercoaster year
Supplies of market-ready cattle are simply not as burdensome as they were just weeks ago. As a matter of fact, feedyard showlists from north to south across the major feeding states are smaller this week than a year ago.
Prime roars back
Prime roars back Market Update Last week’s trade featured what cattle feeders hope is a trend reversal, with a $1 to $2/cwt. increase across major feeding regions. The Cattle on Feed Report published last Friday revealed a second consecutive record-high beginning...
Behind the Brand
Kansan interns from OSU
Jenny Gillespie, a Master’s student at Oklahoma State University (OSU), has joined the team working for the Certified Angus Beef ® (CAB®) brand as the fall 2011 Industry Information intern.
Experts vs. propoganda artists
Fact—We do want you to use more Angus in your herd, but only because we truly believe it will lead you down the trail of profitability.
Equal opportunity
Myth—I have to be a big producer to participate in CAB premiums. Fact—Any producer of any size can aim for quality and reap rewards.
Success Stories
Stories I’ll remember
So I thought I’d share a few quotes that I picked up on my travels through Montana and Iowa last week that I’m sure to remember.
Heritage helps to shape innovation
They say you can’t teach an old dog new tricks, but the same can’t be said when utilizing innovative technologies at Bridges Angus Farm.
History, data and hard work
Joe’s great-grandfather moved to Texline, Texas, from Savannah, Mo., to assume management duties of the Buffalo Springs Division for the famed XIT Ranch.
Consumer Connection
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