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...
Meating the Need By: Nicole Erceg It was the hardest day in the restaurant’s 25-year history. “We had to let 40 of our 48-person staff go,” said Russ Loub of Little Apple Brewing Company in Manhattan, Kan., calling it the worst day of his life. “It was so hard to say...
A translation de carne CAB opens new doors in Latin markets as cultural insider By: Chelsea Dinternman Dressed in fashionably bright colors, she greets you with a warm hug and a bright, “Hola!” Ana Luisa Verba is full of personality and passion, especially for Latin...
From barn painting to Rural Relief By: Nicole Lane Erceg Unbridled generosity isn’t uncommon in cattle country. A weekly check dropped in the offering plate, a home-cooked meal left on a hurting neighbor’s porch or the quiet, anonymous donation to a local charity...
Certified Angus Beef ® launches new consumer loyalty program By: Nicole Lane Erceg Ford or Chevy? Red or Green? Mac or PC? These questions inspire fierce debates and passionate conversations, as the brands we trust most tend to do. You buy it because you always have,...
Old-fashioned excellence Local packer offers unique advantages to worldwide brand By: Brianna Gwirtz Half a side of beef glides out of the cooler on an overhead hook, wheel and track line into a small meat lab. A group of chefs gather round; for many, it’s their first...
