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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
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.
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.
Behind the Brand
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.
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.
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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