CAB launches #RestaurantChallenge Win gift cards, help your favorite spots survive by Nicole Erceg February 9, 2021 As the 2012 drought was to the cattleman, this pandemic has been to the restaurateur. The foodservice sector is one of the main demand drivers for U.S....
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...
Countryside time capsules Barns reveal the past, provide a consistent presence by Nicole Lane Erceg 2020 Generations come and go, but across the country farms and ranches, lone oak trees, sturdy stone fences and century-old barns—they’ve seen it all. Many...
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...
Come what may When storms roll in, CAB’s Rural Relief Fund looks to support ag community by Morgan Marley Boecker November 24, 2020 Making a living from the land means nothing is assured. “You can’t fight with Mother Nature,” said Iowa farmer Ken Hartzell. “The best...
VanStavern remembered with meat science “mentorship” by Crystal Meier November 11, 2020 It was an Elvis moment for Diana Clark: the chance to meet a legend in her field of meat science. The University of Illinois graduate shared an elevator ride and...
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