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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.

Curiosity Changed the Beef Industry

Dr. Del Miles built a career on asking better questions to inform smarter decisions. Throughout his career, he challenged assumptions, advanced science-based management and helped cattle feeders prevent problems before they started. His influence reaches beyond feedyards, shaping the way veterinarians, researchers and cattlemen think about herd health.
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Eye on the Target

Regardless of a producer’s goal, each genetic decision takes you a step closer or further from achieving it. Targeting the Brand is a tool for cattlemen pursuing quality gains, helping commercial producers know and best leverage the value of their Angus cattle on sale day.
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Defining the Margins of Quality

Driven by genetic selection and improved management, carcass quality has advanced significantly, most notably through more marbling. Yet, with nearly two-thirds of Angus-type carcasses falling short of brand standards, understanding why is critical to balance the economic incentives of added weight against CAB® product size and consistency requirements.
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New Faces Around the Office

Interns join the Certified Angus Beef team in Ohio for the summer. As valued members of the team, interns contribute to high-impact projects, collaborate across departments, and immerse themselves in CAB’s culture and office community.
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Brand Production Beyond Borders

Domestic or international, the objective has remained clear over the years: to access additional CAB® carcasses to support growing domestic and international demand, without compromising product quality and consistency, brand integrity, and value to Association members.
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Not From Your Pocket

When Angus ranchers ask how CAB is funded, the answer isn’t dollars out of their pocket. No portion of American Angus Association® membership dues or fees for cattle registrations or transfers goes toward the brand’s budget. As a not-for-profit company, our revenue is generated through packer commissions.
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Latest Headlines

One thing leads to another

by | Aug 8, 2019

Allison Meyer studies what cows eat in the perinatal period from last trimester to the first three weeks post-calving, and the transfer of nutrients from cow to calf.

Jerry Bohn to receive FQF Industry Achievement Award

by | Aug 5, 2019

For his leadership to the beef industry and dedication to raising quality cattle, Bohn will receive the 2019 Feeding Quality Forum (FQF) Industry Achievement Award later this month. The honor will be given at a special dinner during the conference, slated for Aug. 27 to 28 in Amarillo, Texas.

Plan, monitor and cool it

by | Jul 31, 2019

It’s a hot topic every summer.
“Heat stress is the largest impediment to efficient animal agriculture,” said Rob Rhoads, Virginia Tech. He presented with University of California-Davis colleague Frank Mitloehner for a symposium on the topic at the American Society of Animal Scientists annual meeting in July.

‘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?

CAB Insider

Seasonal Carcass Impacts

An overriding theme across the past 18 months in the beef sector has been increased carcass weights. In general, fed steer and heifer carcasses averaging 25-30 lb. heavier year over year has been a net positive for the industry.
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Behind the Brand

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Success Stories

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Consumer Connection

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