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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
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
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.
Defining the CAB difference
Study results from the 1999 “Characterization of Certified Angus Beef Steaks from the Round, Loin and Chuck” show that marbling is more highly related to tenderness of middle meats than it is to that of the end meats. That means the key to better-eating beef is in moving up the quality grade scale.
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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