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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
Committed students earn CAB Colvin Scholarships
Being one step ahead as an industry is pivotal to our success. Thankfully, there are bright young minds who have plenty of ideas on how to do that. They are the winners of our Colvin Scholarship.
The Resistance Part II: The bacteria battle
Antibiotic resistant bacteria come about in many forms, and employ several tricks to keeping long-standing treatments from working. Anytime a drug is used, it may lead to less effective options the next time around, no matter the class. Part II in a two-part series.
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.
CAB Insider
Branded prices gain on Prime in 2020
Supply factors took center stage for cattlemen in the past year as COVID-19 ravaged the marketplace. The backlog of finished cattle, carcass weights and price discovery have been such burning issues for months now it’s been hard to free up mental space for anything else.
Premiums high in a lower market
We can’t count all the reasons why 2020 needs to find a hasty exit, but at least we can hope that a new year will bring on new dynamics for the cattle industry. We know we’re facing a first quarter in 2021 that will test our resolve.
Behind the Brand
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.
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.
Success Stories
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.
Flashback Friday: Keeping an eye on quality pays
I headed toward Martin Ranch, near Keystone, Neb., on a beautiful Thursday afternoon to learn what all had changed since they family won a Feedlot Cooperator of the Year award from CAB in 1998.
Adding Angus by scientific method
Chuck Backus is one of my heroes. This Arizona rancher is a PhD nuclear engineer who began in the 1960s working with Westinghouse on NASA’s manned mission to Mars.
Consumer Connection
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