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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
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.
$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.
CAB Insider
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.
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.
Behind the Brand
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.
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: 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.
Beef’s a trip day 10: Working together to make ’em better
They’re only a handful of the dozens of CAB-licensed feedlots we work closely with. They’re some of the most focused guys we know.
Day 7: Stocking for quality
Today, we take a look at one stocker operator who’s putting those practices to work.
Consumer Connection
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