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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
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.
First sales of CAB in China
Just ahead of the Thanksgiving holiday we’re resting on what has been a solid holiday run-up in beef carcass cutout values. Spot cattle and boxed beef prices diverge, while CAB makes its way into China.
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
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.
A winner among you?
When visiting with commercial producers it’s not uncommon for them to cite a good relationship with their seedstock suppliers as a pillar of their success.
Consumer Connection
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