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...
by CAB Cattle Crew | Sep 20, 2019 | News Release
Connealy helps keep CAB wheels rolling by Chelsea Dinterman September 20, 2015 Fifth-generation Nebraska rancher Jerry Connealy brings a lifetime of experience to his role as chairman of the Certified Angus Beef LLC (CAB) board of directors. Growing up on the...
by CAB Cattle Crew | Sep 12, 2019 | News Release, Uncategorized
17th Street BBQ Southern Illinois legend goes hog wild for CAB by Chelsea Dinterman Before he could walk or even talk, legendary pit master Mike Mills understood barbecue. Amy Mills, daughter and co-owner of 17th Street Barbecue in Murphysboro and Marion, Ill.,...
