by CAB Cattle Crew | Dec 17, 2019 | Blog
Speaking of meat… After a long day of work, there’s nothing ranchers love more than coming home to a big ol’ tender and juicy steak. How can it be so darn satisfying every time? Just thinking about the aroma makes my mouth water. Our Nebraska Sandhills cow-calf...
by CAB Cattle Crew | Dec 11, 2019 | News Release
CAB Colvin Scholarship applications close Jan. 17 by Natalie Jones December 11, 2019 Six aspiring students can win $33,500 through the Colvin Scholarship Fund, developed in 1999 to honor the cofounder of the Certified Angus Beef ® (CAB®) brand. As Louis M. “Mick”...
by CAB Cattle Crew | Oct 23, 2019 | Feeding Quality Forum, News Release
Beef grading from yesterday to tomorrow Precision drives predictability by Natalie Jones October 23, 2019 When you enjoy a great steak, it’s largely because of those little flecks of intramuscular fat (IMF). “Marbling is like butter in the pan of potatoes,” said...
by CAB Cattle Crew | Oct 14, 2019 | Feeding Quality Forum, News Release
The buzz about beef by Natalie Jones October 14, 2019 Connect with the changing food culture to keep beef at the center of more plates. That’s advice from Anne-Marie Roerink of 210 Analytics, who spoke at the late-August Feeding Quality Forum in Amarillo. “We can...
by CAB Cattle Crew | Sep 23, 2019 | News Release
Tame your selection criteria Docility proven as economically relevant trait by Natalie Jones September 23, 2019 You keep looking to beef quality, maternal and feed efficiency for herd improvement. What about docility? Research says it may have more impact than you...
