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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 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.
$92 million reasons to aim high
Packers pay nearly $8 million per month in Certified Angus Beef® brand premiums, according to a recent survey. Those record high dollars come at a time when there’s been record quality through the system, too.
Proactive animal health means a genetic approach
In a world where producers select for any production traits, why not start focusing on health genetics? The American Angus Association is collaborating with scientists in Canada and Australia to get at the genetics of immunity.
Marketed best
Paul Dykstra covered the value in feeder calf marketing at the Cattle Industry Convention touching on seasonality, quality, health, and relationships and how it all circles back to profit building.
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
Certified Angus Beef brand posts record June
Although beef prices have been relatively high this spring and summer, many consumers and chefs are continuing to look for high-quality cuts. The Certified Angus Beef ® brand sold 70 million pounds in June, the highest volume month in the company’s 33-year history, 4.3% above the previous June and some 10 million pounds better than June 2009.
Evocative, emotive “marbling”
Nearly all beef scientists and connoisseurs indicate that there are three key attributes to beef palatability: tenderness, juiciness and flavor. All brought to you through marbling, but it can be complicated to get it right.
Beef grading explained
When USDA graders stamp carcasses they estimate the eating experience for consumers and provide report cards for producers. They also measure cutability, or red meat yield.
Success Stories
Flashback Friday: A tradition of getting better
“The bottom line is they want a tender, tasty piece of beef, and we need to make sure we’re giving it to them.”
Flashback Friday: Commitment over the decades
Over 20 years ago Ken Stielow of Bar S Angus Ranch was the first producer to earn the CAB Commitment to Excellence Award for commercial cow-calf operators.
Flashback Friday: Impacts, one at a time
After nearly 12 years, we did a follow-up with Oberlin, Kan. Angus producer Monte Moore and we can only guess at the number of lives he’s touched in that time.
Consumer Connection
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