Pandemic underscores beef demand trends Premium quality beef provides confidence, support by Abbie Burnett April 1, 2021 It’s been a year. A long, arduous year since last March when grocery stores and restaurants around the world had their business plans radically...
Driving Demand: Foodservice Demand is different amid pandemic, but will build back stronger By: Abbie Burnett What costs most for a restaurant isn’t the meat, but an empty seat. Chef Joshua Moore of Volare Italian Ristorante in Louisville, Ky., remembers hearing that...
Driving Demand: Retail CAB volume leading division sells more of each qualifier By: Abbie Burnett 2021 Two million, four hundred and thirty-two thousand. That’s how many cattle it took to supply the 608 million pounds (lb.) of Certified Angus Beef® (CAB®) cuts sold by...
Behind the brand What makes the Certified Angus Beef brand tick? by Abbie Burnett December 3, 2020 On the outside, clocks look simple. But the plain cover hides the famously complex yet dependable system of gears and circuitry known as clockwork. It’s a lot of...
Register for free CAB webinar “Getting to know the brand” by Abbie Burnett November 9, 2020 How do you certify your herd to produce the Certified Angus Beef ® (CAB®) brand? The short answer? You don’t. The long answer is one of the many that Kara Lee, CAB...
