Stay Connected
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
Southern Illinois legend goes hog wild for CAB
Mike Mills eventually became famous in the barbecue world for his years in the competition circles. In 2010, the four-time world champion and three-time grand world champion in Memphis was inducted into the Barbecue Hall of Fame.
The new (dis)order in today’s markets
“There’s a solid demand for our beef, both in terms of the domestic market and the export market,” he said. “We think USDA is understating U.S. beef trade, so there’s a real argument of a demand bull market that’s developing as U.S. cattle prices tighten.”
Innovation brings profit
The cattle industry needs to make some bold, creative changes to ensure its viability. That was the wakeup call from speakers at the Feeding Quality Forum, Aug. 27 to 28 in Amarillo, Texas. Persistent problems may require new approaches.
Beef state senior interns with CAB
Working from the Beef State, Natalie Jones helps the CAB team across the country craft stories about outstanding Angus producers and inform audiences through technical articles, features, news releases, video scripts and social media
The search for stockmen
The future of food is in our hands, but do we have enough hands to help feed the world? Courtney Daigle, assistant professor of animal welfare at Texas A&M University, shares ideas on the narrowing supply of quality stockmen and how cattlemen might find more top hands.
Fetus to feedyard
This isn’t a research topic you’d find at the middle-school science fair. It’s so new, research is just beginning to explore this 16-letter term for immune cells sharing nutrients with major organs: immunometabolism. So far, there are still more questions than answers.
CAB Insider
Squaring carcass value and calf prices
Paul Dykstra gives a market update, sharing the fed cattle prices are on a seasonal upward trend. Weaning and shipping have hit cattle country and producers must decide—to sell or retain ownership. Paul breaks down the numbers.
Fall carcass weights and CAB trends
Paul Dykstra discusses the increasing carcass weights of fat cattle and the historic trends behind it. Cattle seller’s are also seeing improvements to the fed-cattle trade.
Behind the Brand
No Results Found
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.
Success Stories
No Results Found
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.
Consumer Connection
No Results Found
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.