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.

Promising Quality in Angus

Before Certified Angus Beef, consumers didn’t know what “Angus” meant. Angus meant little, except to its breeders. A strict adherence to quality through its 10 carcass specifications continues to serve as the foundation for maintaining the breed’s premium beef position in the marketplace and drives demand for registered Angus genetics.
Read More

Apply by April 1 for Colvin Scholarship

The production agriculture, undergraduate and graduate scholarship categories each have tailored requirements. In 2025, the Colvin Scholarship Fund supported 27 students with awards ranging from $2,000 to $7,500.
Read More

The Angus Argument

There’s no denying CAB has helped dramatically expand the market share for registered Angus genetics. Arguably, that success has encouraged several other breeds to adopt a black hide color by incorporating registered Angus genetics into their breeding programs and registries.
Read More

Working in Balance

Cattlemen have a responsibility to look critically at their own herd, determine the areas that warrant improvement, and select animals accordingly. Stockmen bring immense value by objectively evaluating phenotypes, regardless of what the numbers say, and setting individual breeding objectives.
Read More

From Decline to Dominance

Initiated from a simple yet visionary idea, and pursued through the grit and tenacity of Angus breeders seeking a better future for the breed and Association members, it’s no accident that Certified Angus Beef is where it is today.
Read More

Healthier Soils and Stronger Herds

Effective land stewardship requires an understanding of how each decision affects forage growth, cattle performance and long-term stocking rates. When land is the foundation of the business, producers are more likely to invest time and resources into managing it intentionally.
Read More

More Categories

Cattle Feeding

Cattle Markets

Consumer Connection

Cow Herd

Health

Premium Potential

Stockmanship

Sustainability

Research

Latest Headlines

‘Plum’ good beef

by | Jun 19, 2019

Chef Brett Sawyer wasn’t going to serve beef in his restaurant – it was too expensive, and he didn’t want to compete with other Cleveland steakhouses. Walking into the establishment, you wouldn’t expect to find a steak on the menu, let alone beef navel as a signature dish. The sleek, black façade meets rustic brick to match the rest of the block. Large oak doors with shimmering, gold letters on the window pane read “The Plum.”

Feeding Quality Forum registration open

by | Jun 6, 2019

It’s no secret, we’re producing more high-quality beef than ever before, but does that suggest a danger of oversaturation or swamping demand? Buzz words and marketing claims talk a lot, but consumers speak with their wallets. What do they say about the years to come?

The impossible dream

by | May 14, 2019

Imagine an alternate American history line over the past 16 years, with just an incidental supply of “Angus” beef. There’s a Certified Angus Beef ® (CAB®) brand but it began to coast in 2002 and scaled back to maintain flat demand. The 30 other Angus programs at that time struggled to compete with commodity beef; most folded.

CAB Producer Communications team hires two

by | May 14, 2019

High-quality beef doesn’t happen by accident, but rather by careful planning and making informed decisions.
In a continued effort to arm cattlemen with the production and economic news they need to make those careful calculations, the Certified Angus Beef ® (CAB®) brand recently hired two agriculture journalists.
Morgan Marley and Abbie Burnett joined the team as producer communications specialists in May.

CAB Insider

Quality Soaring Higher

Increased Prime carcass production is a boon to sales growth in this category for both Certified Angus Beef and the industry as a whole. A smaller Prime cutout premium above Choice also means greater adoption of this premium product tier by grocers and restaurants. All of the above lead to a firmer foothold for beef as the protein of choice for consumers.
Read More

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.