Date: Jul 10 2020
| What a Chef WantsThe son of peanut farmers, Arnis Robbins never had a barbecue business on his radar screen…until life changed and his passion was born. Today he and wife Mallory cook up to 300 briskets a day in their Lubbock, Texas, establishment named after their daughter.
Date: Jul 01 2020
| Grid Marketing & News ReleaseBrian Bertelsen, U.S. Premium Beef (USPB) vice president, spoke at the Beef Improvement Federation’s recent online symposium, covering everything from hot carcass weight to quality grade targets. This article shares the data that shows what’s really possible.
Date: Jun 24 2020
| About the brand & Breeding & Cattle Markets & Consumer FeatureThe CAB brand is looking to reach 2 billion pounds of certified product. In order for this to happen, supply must increase. The brand is looking to producers to help grow supply with more Angus-influenced genetics, increasing CAB acceptance rates.
Date: Apr 15 2020
| Consumer Connection & NCBA Convention & News Release & Research & SustainabilityWe 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.
Date: Mar 23 2020
| Consumer Connection & NCBA Convention & News Release & Research & StockmanshipWe know what keeps an animal healthy, but do we know what they want? Lily Edwards-Callaway, of Colorado State University, shared animal welfare research during Cattlemen’s College session at the 2020 Cattle Industry Convention that she tag-teamed with NCBA’s Shawn Darcy.
Date: Mar 04 2020
| Consumer Connection & News Release & What a Chef WantsAn American by birth and by food, Chef Venoy Rogers III loves incorporating beef into his “New American Fusion” cuisine. Spoiler alert: his guests love it too.
Date: Feb 19 2020
| Feeder Calf Marketing & Grid Marketing & News Release & Premium Potential & Retained OwnershipPaul Dykstra covered the value in feeder calf marketing at the Cattle Industry Convention touching on seasonality, quality, health, and relationships and how it all circles back to profit building.
Date: Dec 16 2019
| Consumer Connection & News Release & What a Chef WantsSteakhouse Prime Cincinnati is a bustling fine-dining experience, but it didn’t start out like that when Executive Chef Shawn Heine was hired. So he took on the challenge of revamping the menu to include Certified Angus Beef.
Date: Nov 22 2019
| News Release & Premium PotentialWhen sales are up across the board, it’s often hard to find a darling of the fiscal year. But for the Certified Angus Beef® brand, even in a strong year, CAB Prime stole the show, said the brand’s president, John Stika. “We could have sold a lot more of this product if it were available, but it wasn’t.”
Date: Nov 19 2019
| Cattle Markets & Feeder Calf Marketing & Grid Marketing & News Release & Premium Potential & Retained OwnershipDisappointing cattle prices loom like storm clouds. A third of producers are losing money, while others get by with modest returns and worry about those thunderheads. There are silver linings, of course. Consumer demand for high-quality beef is stronger than it’s ever been.
