Tag: CAB News

Oklahoma to host beef quality meetings

February 24, 2011

 

Quality beef production is on everyone’s mind today. Consumers want the best and most consistent beef for their money. Maybe that’s why strong exports and premium U.S. markets for upper Choice and Prime beef brands have helped lead cattle to record high prices.

A series of meetings in Oklahoma will help Sooner State ranchers capitalize on this premium market, according to a news release from Certified Angus Beef LLC (CAB). Purina Land O’Lakes, Pfizer, Oklahoma State University (OSU) and the Oklahoma Angus Association will join in to present “Best Management Practices for Quality Beef Production” sessions in three locations.

Haines Land and Cattle, Lexington, Okla., will host the first event on April 5; the next day moves to the Kiamichi Technology Center in McAlester, Okla.; and the April 7 seminar is set for the Rogers County Building in Claremore, Okla. All meetings begin with registration at 8:45 a.m., include a Certified Angus Beef ® lunch and adjourn at 2 p.m.

“This program is designed to aid cow-calf producers in the quest to build a resume for their cattle,” says Gary Fike, CAB beef cattle specialist. “They will discover how practices on the farm and ranch affect final beef product quality, and what that means to their wallets.”

Fike invites people to zero in on genetic selection of sires using expected progeny differences (EPDs), and find out how DNA tools are making EPDs more reliable earlier. There will be presentations on how body condition scores of cows in late gestation affect calf performance, and on health programs that ensure calves get off to the right start, too.

Speakers include CAB’s Larry Corah, Mark Johnson and Chris Richards with OSU, Kevin Milliner and Mike Nichols of Pfizer, and Steven Myers or N.T. Cosby of Purina Land O’Lakes. In addition, CAB-licensed Oklahoma cattle feeder Dale Moore, Cattlemen’s Choice Feedyard, will explain what he looks for when buying or partnering on cattle.

“Beef is the protein of choice among consumers,” Fike says. “They would rather eat beef, and the reason is because of the taste.” Noting that consumers are the only source of new dollars in the beef industry, he adds, “That’s why it’s important to keep the demand for beef strong by providing what they will be happy with.”

To attend one of the meetings, contact Marilyn Conley by calling 1-800-345-0801, extension 298, or email her at mconley@certifiedangusbeef.com by Monday, April 4. Please specify a location to allow better planning. For more program information, contact Gary Fike at 785-539-0123 or email gfike@certifiedangusbeef.com.

The CAB program, headquartered in Wooster, Ohio, was created in 1978 to add value to Angus cattle by providing consumers with consistently high-quality beef. Since then, licensed packers have paid producers more than $300 million in CAB premiums and sales now exceed 750 million pounds annually. The brand, owned by the 30,000 members of the American Angus Association, maintains a producer website at www.cabcattle.com.

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Lights, camera, cook!

Lights, camera, cook!

by | Jun 17, 2020

The COVID-19 pandemic and its lack of options for dining out changed the home kitchen’s role in daily lives. With society running on a new schedule, chefs at the Certified Angus Beef® brand explored different ways to connect with consumers. CAB Chefs Michael Ollier and Gavin Pinto started by meeting consumers where they are—in the comfort of their homes.

CAB intern Herring draws on passion, heritage, education

CAB intern Herring draws on passion, heritage, education

by | Jun 2, 2020

CAB summer intern Maeley Herring has a rich understanding of the cattle business and the heart to match. The Texas Tech University graduate will share cattlemen’s stories by drawing on her Texas family ranching heritage and personal experiences to connect people with ideas.

New thresholds for Targeting the Brand™

New thresholds for Targeting the Brand™

by | May 28, 2020

Breeders and bull studs use the Targeting the Brand™ logo to denote bulls that excel in the marbling EPD and the Grid Dollar Value Index. The genetic requirements were recently updated: so that commercial cow-calf producers better find sires that help them hit CAB brand specifications.

Field trips to the farm

Field trips to the farm

by | May 22, 2020

Have you ever wished everybody in your social circle could visit a farm or ranch? They could see what cattle eat, what chores look like, and all about animal care. With virtual learning skyrocketing during COVID-19, it sparked inspiration. Bring the ranch to the people.

The Resistance Part II: The bacteria battle

The Resistance Part II: The bacteria battle

by | Apr 22, 2020

Antibiotic resistant bacteria come about in many forms, and employ several tricks to keeping long-standing treatments from working. Anytime a drug is used, it may lead to less effective options the next time around, no matter the class. Part II in a two-part series.

Fueling your cows

Fueling your cows

by | Apr 20, 2020

Your powerhouse cow can’t grow a calf of the same caliber without the grass to match. That’s why forage management needs to adapt quickly to uncontrollable changes like drought. Record keeping and monitoring are key.

Don’t wince

Don’t wince

by | Apr 15, 2020

We all know cattle have a super power: they turn forages and grain into edible protein. What do those with the buying power know of that story? Two speakers at the 2020 Cattle Industry Convention put data to both the science and economic incentive of our beef sustainability discussions.

rancher on phone

Conversations about beef

January 21, 2011

 

With all the work there is to do on a farm or ranch, cattle producers don’t have time to spend hours in front of a computer.

It may seem ironic, but that’s why the Certified Angus Beef LLC (CAB) supply development team has entered into the “social media” scene.

“We want to help producers get the timely news about quality-focused beef production. We’ll help them wade through all that information and point out the highlights,” says Laura Nelson, CAB industry information specialist.

The Certified Angus Beef ® (CAB®) brand created a Facebook page to communicate with restaurants, retailers and consumers last February.

“We soon discovered many of our fans were not just consumers, but also producers,” Nelson explains. “Although they surely appreciate the recipes and other tidbits from that side of our business, we saw this as a growing forum to share research and news updates with cow-calf producers, feeders and allied industry folks.”

So, under the trademarked name Black Ink®, CAB branched into Facebook and Twitter, and most recently launched the “Black Ink with CAB” blog.

“If you’ve heard some of the baby names that come out of Hollywood these days, you might think that a moniker doesn’t mean a whole lot, or have to make any sense,” the blog explains. “But out here in cattle country, we still put a bit of stock in a good name.”

It’s an extension of the Black Ink column that has run in newspapers across the country for more than decade, and the color reference is not about CAB’s black hide requirement.

“The message focuses on production and management ideas that can add black ink to a ranch ledger’s bottom line—as opposed to those negative, red numbers—regardless of breed, color, ranch size or history,” it says.

Nelson, along with industry information director Steve Suther and assistant director Miranda Reiman, posts regular updates and inside stories. They distill the essence from interviews with beef cattle professors, market analysts and ranchers, along with new ways to think about common production happenings.

Suther shares his experiences as a commercial Angus producer in the “Purpose Driven Herd” thread.

“My key contribution may be writing and editing to make a direct connection with the day-to-day concerns of commercial cattlemen,” Suther says in one post. “I know what can be done, how much it costs and how long it takes. I know the risks and rewards of retained ownership. I know that we all take risks to stay in this business because, at least in most cases, we love it.”

Other areas of discussion will include “At the ranch,” “On the road” and “Mythbuster Monday.”

“I really encourage producers to subscribe to the blog as a way to get regular updates from us,” Nelson says. “This isn’t junk mail—it’s just an easy way to keep up on what we’re keeping up on.”

Those who are already on Facebook can “like” CAB’s Black Ink page.

“There are pictures from the road, regular links to quality-focused magazine and newspaper articles from all over, and interesting bits of information from our camp,” Nelson says.

Following BlackInkBasics on Twitter will allow instant updates from conferences, feedlot visits, ranch tours and other production-related events.

The information shared in social media is not just on the surface or a regurgitation of everything that is printed in the popular ag press, Nelson notes.

“We’re using these venues to develop new content and give a behind-the-scenes look at what our team does and how we work with producers,” she says. “Plus, it’s interactive. People can ask questions and get answers and really have a conversation.”

“This is a very progressive way to get information, but the fact of the matter is, it’s also one of the most convenient,” Nelson says. “It’s quick, it’s small bites and it’s pre-selected for you. If you’re looking for quality beef production information, it’s the most concise, simplest way to get that.”

Visit the www.cabcattle.com homepage to find links to all of these new communication ventures.

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by | Dec 20, 2023

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by | Nov 8, 2023

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Producer nominations sought for Angus award

 

by Miranda Reiman

Certified Angus Beef LLC (CAB) is searching for producers who use Angus genetics to raise the quality beef bar.

Each year the company seeks nominations for two Annual Conference awards that honor producers for an enduring commitment to finding superior Angus genetics that enhance carcass traits.

“We celebrate those moments when producers excel and show the way for others,” says Larry Corah, CAB vice president. “So every year, we recognize one commercial and one seedstock producer who use every means in striving toward the ideal, from genetic selection to coordinated management and marketing.”

Since 1992, only 36 producers have received the aptly named Commitment to Excellence Award.

Eligible candidates must have a record of measuring genetic and management criteria, and acting upon the information to better drive the supply of Certified Angus Beef ® (CAB®) brand product. Additional consideration is given to producers who have been directly involved with CAB in its various programs and licensed feedlots over the years.

“We’re encouraging cattlemen to nominate those they work with, be it their genetic suppliers or their bull-buying customers,” Corah says.

Nominations, due May 1, can include detail on anything deemed relevant. They should contain the producer name and contact information, type and size of operation, number of years postweaning data has been gathered, years linked to nominator’s operation, and years involved with any specified CAB projects.         

Winners will be selected and contacted, along with nominators, by June 1. CAB will produce features stories about the individuals, who will receive an expense-paid trip to the company’s annual conference in Sunriver, Ore., Sept. 20 to 22.

To see a list of past winners and submit nominations, visit https://cabcattle.com/producers/nominate.php, contact Marilyn Conley at 800-225-2333 or email MConley@certifiedangusbeef.com.

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Raised with Respect™ Cattle Care Campaign Launched This Fall

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by | Dec 20, 2023

Raised with Respect™ was developed as part of a strategic cattle care partnership between Sysco and CAB. The collaboration focuses on supporting farmers and ranchers, equipping them with continuing education to stay current on best management practices and helping to increase consumer confidence in beef production.

Drought Impact and Cattle Industry Dynamics

Drought Impact and Cattle Industry Dynamics

by | Nov 8, 2023

As drought conditions persist across much of cattle country, farmers and ranchers are at a pivotal juncture in the cattle industry’s landscape. What impact does this prolonged dry spell have on the nation’s herd numbers? When will heifer retention begin? How will industry dynamics influence the spring bull sale season?

Premium beef brand shatters sales records

Certified Angus Beef ® brand finds opportunities for growth

 

by Jennifer Schertz

Records are made to be broken. That’s the prevailing sentiment at Certified Angus Beef LLC, (CAB) which, despite a challenging global economy in fiscal 2009, achieved record sales for the third consecutive year. The Certified Angus Beef ® brand logged several divisional and monthly records along the way.

Product sales from Oct. 1, 2008 to Sept. 30, 2009 topped 663 million pounds. That eclipsed the previous fiscal 2008 record of 634 million pounds by 4.6%, and the fiscal 2007 record of 584 million pounds.

Just as significantly, monthly sales figures reached new heights – 62 million pounds in August 2009. May, June, July and September 2009 also finished among the top 10 months in the brand’s 31-year history. Strong demand during grilling season buoyed monthly sales beyond the 60-million pound mark for the first time in July, August and September.

Consumers still prefer quality products in challenging times, becoming even more aware of the ratio of price to value, explained John Stika, CAB president.

“Arguably, this advanced our brand’s position,” Stika said. “The premium quality pays even greater dividends when consumers apply a higher level of discretion to where they spend their dollars.”

Retailers achieve unprecedented success

Representing more than half of CAB sales, the retail division had its best year ever with 343.5 million pounds sold. September was the division’s best sales month, surpassing 33 million pounds, and representing the fifth consecutive month that its many retail partners contributed to sales of more than 30 million pounds.

Retailers benefitted from consumers shifting their dining patterns to include more meals at home. Al Kober, CAB director of retail, said much of the division’s growth – a 7% increase over the previous year – came from existing retail accounts rather than the addition of new partners.

Expanded offerings meet consumer needs

Some retailers also expanded their premium beef offerings and boosted sales by introducing the brand’s extensions – Prime and Natural. Reasor’s, a 15-store chain in Oklahoma, was the first retailer to introduce Certified Angus Beef ® brand Prime Natural, an elite option in the natural category.

“Consumers are looking for more restaurant-quality items in stores,” explained Kober. The CAB Prime line, historically more popular in foodservice channels, found new success with retailers this year as more product was available to them. Sales of Prime increased 7.5% overall.

Foodservice division poised for growth

Foodservice partners recognized that the best strategy in an uncertain economy was to build their own brand on quality, said Mark Polzer, CAB vice president of business development. With restaurants seeing fewer customers, it’s even more important for them to provide memorable experiences to ensure repeat business, he said.

The foodservice division’s 200 million pounds represented more than 30% of the brand’s sales. In spite of industry-wide declines in dining out, CAB gained a stronger market share in the last year, and is positioned for growth as restaurant traffic rebounds.

Global partners drive brand sales

International sales grew to 69 million pounds, a 4% increase over the previous year and more than 10% of the company total.  That level of sales, not seen since 2003, was attributed to the brand’s partners in Canada, Mexico and South Korea.

Canadian sales were up 11% to nearly 27 million pounds, a record particularly noteworthy in a year when total U.S. beef exports to Canada declined 12%. Mexico remained the No. 2 global market, despite economic challenges, devaluation of the peso and concerns over the emergence of H1N1 influenza. South Korea capitalized on the brand’s high-quality end cuts to drive a 46.5% increase in sales. It was a banner year for CAB across Asia, with 26% growth for the continent.

Increasing demand for Angus cattle

In 2009, the brand commanded consumer and breeder awareness around the world. More than 60% of U.S. cattle were black-hided, and Angus bulls were selling at healthy premiums. Approximately 14.1 million head were identified for evaluation and nearly 2.8 million were certified, an increase of 8% over the previous year. Acceptance rates climbed to 19.8%, continuing a four-year trend.

“I believe our best days are yet ahead,” said Stika.

The Certified Angus Beef ® brand is a cut above USDA Prime, Choice and Select. It has offered consumers quality, consistency and integrity since the first pound was sold in 1978. Only 8% of all beef can achieve the benchmark standards, now offered through more than 15,000 partner businesses in the United States and 45 other countries. For more information, visit www.certifiedangusbeef.com.

Colvin portrait hung in Saddle & Sirloin Gallery

By Crystal Meier

The portrait of Louis M. “Mick” Colvin has entered the hallowed halls of the Saddle & Sirloin Gallery in Louisville, Ky. More than 230 of Colvin’s family and friends gathered Sunday, Nov. 15 for the dinner and unveiling at the Kentucky Fair and Exposition Center, where the gallery has been located since 1977. Before that time, it was housed in the Chicago Stock Yards beginning in 1903.

During his 55 years in animal agriculture, Colvin served as a farm manager and herdsman, earning the coveted John B. Brown Memorial Trophy for herdsman of the year in 1963. He then served as fieldman for the American Angus Association beginning in 1968, and he established Colvin Angus Farm soon after. By 1978, Colvin’s vision, integrity and determination led him to embark on his most noted role of brand creator and beef marketer with the Certified Angus Beef ® (CAB®) brand.

“Mick Colvin’s hard work, perseverance and commitment to excellence have influenced the lives of all in the beef cattle industry from pasture to plate,” said Bill Rishel, owner of Rishel Angus, North Platte, Neb., and past chairman of the brand’s board of directors. “From his earlier days as an Angus breeder to the formation of the world’s most recognized beef brand, he became the point man for one of the greatest paradigm shifts in the history of our industry.”

As executive director for 22 years, Colvin took the concept of identifying and marketing beef with consumer-focused quality specifications to a worldwide brand. CAB, according to most observers, became the benchmark for quality beef within the food industry and a catalyst for consumer-driven approaches to cattle and beef marketing. During 2009, the brand’s licensees in 46 countries sold 663 million pounds of beef products to consumers.

“The Certified Angus Beef Program is the most significant advancement in the beef business since carcasses began to be ribbed and graded in 1965 or when boxed beef got its foothold in the early ’70s,” said Tim Hussman, Colvin’s first hire for the brand in 1983 and current president of Newport Meat Company, Irvine, Calif. “Through Mick’s leadership, breeders, feeders, USDA, packers, purveyors and retail stores continue working together to produce and deliver the highest quality beef we know how.”

The efforts Colvin led for two decades encouraged packers to pay premiums for qualifying cattle. In the past 12 years of grid payments to producers, the CAB share alone has exceeded $250 million. Additionally, Cattle-Fax in 2007 estimated the CAB brand and other USDA premium Choice and Prime programs add about $500 billion to the entire cattle industry each year. That’s an additional $19 for every head of finished cattle.

“Mick has distinguished himself among cowboys as well as corporate executives, and he possesses a masterful ability to relate equally well to all those with whom he comes in contact,” said Mary Ferguson, former associate director for the brand and current co-owner of Wolf Creek Angus Ranch, in Luray, Kan. “He truly is a ‘common man’ of uncommon character. Through words and action, he has inspired countless others by providing a strong, shining example.

Colvin’s portrait was painted by Richard Halstead, Evanston, Ill. It was his fifteenth portrait in the gallery. Only one honored stockman each year can earn a spot in the Saddle & Sirloin Gallery. It is the largest gallery devoted to a single industry, with the earliest portraits of European stockmen from the 1700s.

Colvin was also among the 21 Charter Members inducted to the Meat Industry Hall of Fame on Oct. 27 at Chicago’s Union League Club. Honorees were recognized for dedicating their careers to advancing the meat and poultry industries.

More than 15,000 businesses partner with the Certified Angus Beef ® brand in the United States and 45 other countries. Annual sales top $2.7 billion. Less than 8% of beef achieves the brand’s 10 benchmark standards that ensure mouthwatering flavor, juiciness and tenderness. For more product information, visit www.certifiedangusbeef.com; for producer information, visit www.cabcattle.com.

Summer steak sales = CAB record

by Miranda Reiman

A steak sizzling on the grill is to a consumer what a cash register cha-ching is to a grocer. Despite economic conditions, those sweet sensations were in the air this summer as demand for high-quality beef cuts picked up for the world’s largest branded beef program.

The Certified Angus Beef ® (CAB®) brand set repeat records in July and August for the most sold in a single month since the inception of the program in 1978.

Licensed restaurants and retailers marketed 60 million pounds in July, and then bested that monthly high mark by another couple-million pounds in August.

“Historically these are big months with the summer grilling season, and retailers always carry most of that weight,” says Clint Walenciak, CAB director of packing. Fourth of July and Labor Day holidays help drive sales. “Combine that with the economy that had more people going to the grocery store, and it added up to back-to-back chart-topping months.”

He also credits long-time partners with stepping up their efforts to push the higher quality beef. One of those is Price Chopper, a 120-store grocery chain in the Northeast.

“Our steak sales are just terrific,” says Larry Ritzert, vice president of meat merchandising for Price Chopper. “The conventional wisdom would be that things are tough so people are going to move down from middle meats to a tougher steak or to burgers.” If you thought that, you’d be wrong this time.

“We’re seeing an influx of people buying steaks,” he says. “It’s the people who want to have a good eating experience – if they’re spending money they want to enjoy it.”

In response, the retailer has run more weekly features on beef. Prices are lower compared to last year’s averages, but Ritzert says the spread is still relatively similar.

“If steaks last year were $5.99 and this year they’re $4.99, the same is true for other cuts and quality grades,” he says. “They could eat cheaper if they wanted to, but they’re choosing those higher quality steaks.”

Ritzert says they offer many different sized packages and thickness of cuts and have a well-stocked, large display.

“Folks have responded very well to it,” he says.

Walenciak notes that cattle grading trends have also bolstered the brand’s success.

“We’ve really been able to capitalize on the supplies available,” he says.

CAB Colvin Scholarship offers $9,000 to students

by Laura Nelson

A decade after retiring as executive director of the world’s premiere branded beef company, Louis M. “Mick” Colvin’s dedication to leadership in the beef industry is unwavering.

College juniors and seniors who share Colvin’s passion for the beef industry are encouraged to apply for the $9,000 in scholarships sponsored by Certified Angus Beef LLC (CAB) and the Colvin Scholarship fund.

Five students who demonstrate their commitment to the beef industry through the pursuit of a degree in meat, food or animal science, marketing, business, communications or other related degree will be eligible for the scholarships, ranging from $1,000 to $3,500 in value.

The winner of the $3,500 scholarship may be invited to a paid internship with the company the following summer. The top two recipients will be encouraged to attend the 2010 CAB® Annual Conference in Puerto Rico, all-expenses paid. Students will have the opportunity to interact with leaders of the beef production, packing, foodservice and retail industry at the conference.

Students’ applications will be evaluated based on activities and scholastic achievement, communication skills and reference letters. The application deadline is Nov. 16.

For more information and an application, students should visit http://www.certifiedangusbeef.com/press/colvin/index.php or contact Trudi Hoyle at 800-225-2333, ext. 211.

University of Florida student interns with CAB

By Miranda Reiman

Jackie Eager, a senior at the University of Florida, is an Industry Information intern with Certified Angus Beef LLC (CAB) for fall 2009. Eager is an agricultural communication and leadership development student, with a concentration in meat science.

She works with the CAB team of writers and editors to compose technical and feature articles, and assist with other projects that help communicate the benefits of high-quality beef production.

Eager grew up in the rural town of Williston, Fla., where she gained an appreciation for agriculture through her involvement in the local FFA chapter.

At the University, Eager serves on the intercollegiate meat judging team, and is active in Agricultural Communicators and Leaders of Tomorrow, Gator Collegiate Cattlewomen and the Block and Bridle Club. She has also been recognized on the dean’s list and inducted into Alpha Zeta honor fraternity.

Eager is the first intern from the University of Florida and will complete her fall internship remotely from August to December based in Gainesville, Fla.

The Certified Angus Beef Program was formed in 1978 to add value to Angus cattle by providing consumers with consistently flavorful and tender beef. CAB’s 15,000 licensees worldwide currently sell nearly 2 million pounds per day, making CAB the most successful brand of fresh beef in the world and a symbol of excellence to consumers.

CAB information team grows

 

by Miranda Reiman

Laura Nelson, a recent University of Wyoming graduate from the rural Nebraska side of Pine Bluffs, Wyo., joined the Certified Angus Beef LLC (CAB) staff June 1.

As an Industry Information specialist, she communicates the brand’s value to producers, and also serves as a liaison with marketing and public relations departments on a range of projects. Nelson works alongside director Steve Suther and specialist Miranda Reiman to produce stories, marketing pieces and website content to help drive Certified Angus Beef ® (CAB®) brand acceptance rates and explain the program to every audience.

“We’re very fortunate to have Laura on our team. She comes to us with a great range of experience in all forms of communication, knowledge of our company and a strong agricultural background,” Suther says.

Nelson earned a bachelor’s degree in communications with emphasis in agriculture and public relations, completing summer internships with the Wyoming Departments of Agriculture, and Travel and Tourism. Last summer, she served as a CAB marketing intern in Wooster, Ohio.

The 2004-05 National Beef Ambassador continued that industry leadership throughout her collegiate career, including a term as state FFA reporter and volunteering as a student worker at the 2008 National Cattlemen’s Beef Association (NCBA) convention.

Nelson is currently based out of the Manhattan, Kan., supply development office, but will transition to the brand’s corporate headquarters in Ohio this winter.

Who’s who in Angus excellence?

Producer nominations wanted for national award

by Miranda Reiman

Most cattlemen are in business to make a profit. Many also think about how they fit into the total beef industry picture and can help grow beef demand.

But only a few build relationships and use teamwork to bring the best beef possible to consumers here and abroad. Of those elite producers, fewer still rise to national recognition from Certified Angus Beef LLC (CAB).

Each year, the company’s supply development team solicits nominations for two Annual Conference awards. These aim to honor producers for an enduring commitment to finding and multiplying superior Angus genetics that enhance carcass traits within their herds.

“We celebrate those moments when producers excel and show the way for others,” says Larry Corah, CAB vice president. “So every year, we recognize one commercial and one seedstock producer who use every means in striving toward the ideal, from genetic selection to coordinated management and marketing. These shining examples do things the right way, not always the least expensive, easiest or fastest.”

Since 1992, only 34 producers have received the aptly named Commitment to Excellence Award.

Eligible candidates must have a record of measuring genetic and management criteria, and acting upon the information to better drive the supply of Certified Angus Beef ® (CAB®) brand product. Additional consideration is given to producers who have been directly involved with CAB in its various programs and licensed feedlots over the years.

“We’re encouraging cattlemen to nominate those they work with, be it their genetic suppliers or their bull-buying customers,” Corah says.

Nominations, due May 1, can include detail on anything deemed relevant. They should contain the producer name and contact information, type and size of operation, number of years postweaning data has been gathered, years linked to nominator’s operation, and years involved with any specified CAB projects.

Winners will be selected and contacted, along with nominators, by June 1. CAB will produce feature stories about the individuals, who will receive an expense-paid trip to the company’s annual conference in Scottsdale, Ariz., Sept. 17 to 19.

To see a list of past winners and submit nominations, visit https://cabcattle.com/producers/awards.php, contact Marilyn Conley at 800-225-2333 or email MConley@certifiedangusbeef.com.