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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
Future Beef Leaders Receive $100,000
The Colvin Scholarship Fund awarded 27 students a combined $100,000 for their pursuit of innovation, growth and leadership in the beef industry. Each recipient is actively pursuing a career in production agriculture, industry research or other agricultural endeavors. With their aspirations for success in the beef business, they are continuing the legacy of Certified Angus Beef’s (CAB) co-founder and long-time executive director, Louis “Mick” Colvin.
Purpose Follows Passion
A chance opportunity. A change in career direction. And meat science was changed forever. Dr. Gary Smith originally had no plans to become a meat scientist. But thank goodness he did.
CAB Sets Sales Records, Sees Historically High Brand Acceptance Rates
In an otherwise tough time in the beef business, sales and supply records have been a bright spot. The positive numbers mean that quality beef production has not let up, and beef demand is holding. Consumers have proven the value proposition: the good stuff is worth a little more money, for a better eating experience.
Feeding Quality Forum Dates Set Earlier in August
When you’re feeding cattle, it counts to keep track of every calf, pound and dollar. Beyond the event’s educational sessions, networking between segments of the beef supply chain is invaluable—from feeders and cow-calf operators to allied industry and university researchers.
Gardiners Highlight Service, Strength at Foodservice Leaders Summit
Mark Gardiner and his son, Cole, of Gardiner Angus Ranch offered a boots-on-the-ground perspective for CAB specialists attending the annual event, designed to deliver resources that help train foodservice teams and serve consumers at a higher level.
Making Sense of Supply, Pricing and Navigating the Market
Amid anticipated shifts in cattle supply and evolving market dynamics, CAB remains well-positioned to navigate the beef sales road ahead. Clint Walenciak addressed how producer profitability, strategic specification adjustments, and resilient demand will help stabilize the brand’s beef supply chain through herd size and pricing shifts in 2025 and beyond.
CAB Insider
Cutout and Quality Strong
Summer weather has begun to set in with more regions of the country set to experience hotter temperatures. This means the traditional turning of consumer focus toward hamburgers and hot dogs rather than steaks, the spring favorite.
Onward with Quality
It’s been a quality-rich season in the fed cattle business with added days on feed and heavier weights continue to push quality grades higher.
Success Stories
More Than A Meat Scientist
On the surface, he’s a meat scientist. Others know him as a meats judging coach. Some call him “the father of instrument grading.” To those who’ve worked most closely with him, Dr. Glen Dolezal is much more.
You, Your Cows and Their Feed
Expert guidance from Dusty Abney at Cargill Animal Nutrition shares essential strategies for optimizing cattle nutrition during droughts, leading to healthier herds and increased profitability in challenging conditions.
Marketing Feeder Cattle: Begin with the End in Mind
Understanding what constitutes value takes an understanding of beef quality and yield thresholds that result in premiums and/or discounts. Generally, packers look for cattle that will garner a high quality grade and have excellent red meat yield, but realistically very few do both exceptionally well.
Consumer Connection
VanStavern’s legacy as helper
Bobby VanStavern was a mover and shaker for the CAB® brand. His love for quality Angus beef and people is evident in his many outstanding accomplishments. He leaves a lasting legacy with the brand and everyone he worked with.
Angus producers, brand protectors
Angus producers help identify CAB product in retail stores and restaurants, ensuring the brand is correctly represented. With 19 trademarks in nearly 100 countries, monitoring every use of the brand is a difficult task. Producers across the country help ease that responsibility by sending concerns to the CAB team.
Putting the best to the test
With one twist, a burner flicks on. With one cut of marbled meat, flavor agrees to allow no compromise. And with one Certified Angus Beef ® (CAB®) brand Test Kitchen, original beef dishes show their potential to become new family favorites.