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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
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
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.
Grandfather, grandson share Angus passion
Gary was traveling through Tennessee when he had the opportunity to stop and visit with Wayne Day and Nick Rippy, a grandfather/grandson duo whose passion for good Angus cattle is evident.
Consumer Connection
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