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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

Certified Angus Beef brand elevates beef industry

by | Dec 9, 2018

It’s a Cinderella story that never seems to grow old. An Ohio Angus breeder went out to eat and ordered an Angus steak that turned out terrible. The experience sparked an idea for a certified brand of beef that would be enjoyed 40 years later, in the U.S. and 50 other countries around the world.

Near the pinnacle of beef quality

by | Dec 6, 2018

It takes a powerful start and decades of focus to get harvest groups that regularly qualify 100% for the Certified Angus Beef ® (CAB®) brand. What about 97.7% at CAB Prime brand and that one steer “only” hitting the traditional premium Choice CAB mark? Not too good to be true, that’s just the mark of a Champion. To be precise, it’s the Champion pen of 40 enrolled in the 2018 Angus Value Discovery Contest (AVDC), produced by Jack and Bill Boyer, Boyer Brothers Angus, Perryville, Mo.

Health, vaccinations not synonymous

by | Dec 4, 2018

Victory in war starts long before the battle. The same is true in combat against cattle diseases. “My job as a military commander is to take a soldier and make him resilient,” Col. Sam Barringer said at the Feeding Quality Forum in Sioux City, Iowa this summer. The veterinarian and technical specialist for Diamond V illustrated the point by stretching a rubber band: too much pressure, no matter the reason, may cause it to break.

Vaccinate healthy calves: Wait on illness

by | Dec 4, 2018

You vaccinate to keep cattle healthy, but if they’re already coming down with a bug or your timing is off, your efforts could be worse than a waste. That’s what Brian Vander Ley, veterinarian epidemiologist at the University of Nebraska, told 200 cattlemen at the Feeding Quality Forum in Sioux City, Iowa, this August.

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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Consumer Connection

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