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Let the CAB Cattle Crew keep you up to date on what’s happening in the beef community. We’ll share industry insights to help you maximize your profit potential.

Proactive animal health means a genetic approach

In a world where producers select for any production traits, why not start focusing on health genetics? The American Angus Association is collaborating with scientists in Canada and Australia to get at the genetics of immunity.

Better every day

“Continuous improvement,” it’s what the beef industries does to demonstrate to consumers we’re committed to getting better. It’s how we measure progress. For Cargill Protein, the packing company puts the same pressure on themselves.

Mindful management

Undetectable diseases are hard to cure. That’s why the industry is working to find new ways of treating liver abscesses. Tylan is effective, but as antibiotic-resistance concerns and conversations continue, its future is not assured.

Trust insurance

Beef Quality Assurance eases consumer concerns about how their food is raised. BQA is common sense backed by science and research like animal welfare, health, record keeping, biosecurity, transportation and worker safety.

Promoting growth and grade

When it comes to growth implants in cattle, animal scientist Robbi Pritchard only worries about three things: getting enough premium if you’re not use them, using them wrong and using them with too little insight.

A rare opportunity

It’s been 16 years since the “cow that stole Christmas” shut down exports from North America and cost the industry $9 billion. All these years later and still no national traceability program? Joe Leathers shared his exasperation.

Latest headlines

The Porsche of beef

Superior products require superior attention to detail. Even with shifting demand signals, consumers are willing to pay a high price for beef if it’s worth it every time. Robbi Pritchard shares ways cattlemen can continue to fine-tune their cowherd to meet these demands.

Rising to the occasion

We 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.

Beef AI can pay

Lack of facilities, labor, confidence and convenience—these are reasons that less than 10% of all beef cattle producers use artificial insemination. This article covers a presentation by John Hall, Idaho Extension beef cattle specialist, who weighs the challenges with the advantages.

The proof on the plate

An 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.

$92 million reasons to aim high

Packers pay nearly $8 million per month in Certified Angus Beef® brand premiums, according to a recent survey. Those record high dollars come at a time when there’s been record quality through the system, too.

Proactive animal health means a genetic approach

In a world where producers select for any production traits, why not start focusing on health genetics? The American Angus Association is collaborating with scientists in Canada and Australia to get at the genetics of immunity.

Black Ink

What technology can’t do

Technology has done a lot for making rancher jobs easier—like automatic waterers. But nothing can replace the human side of stockmanship.

Too much of a good thing?

In this month’s edition, Nicole Erceg asks whether our ride with high-quality beef is reaching its destination or if the trip is just getting started.

Built-in and better

The technology of today is rapidly advancing while also imagining what the future consumer wants. When you select for breed genetics, you’re imagining what the future of beef could look like.

Videos: Industry Updates

Cattle health via genetics

March 31, 2020

Australian Brad Hine talks about ongoing work to identify genetic links to cattle immunity…

BQA creates confidence

Building the best

Clearing up concerns

Cattle Crew Views

This too shall pass

There are no words that will take away the devastating slap of a market drop, the pain of a postponed bull sale or the exhausting frustration that things feel out of control. The page will eventually turn. As we walk through the unknown, the one sure thing is the world will still need great beef and those who raise it.

Speaking of meat

CAB chefs and meat scientists are so good at sharing their know-how that a whole range of listeners will sign on from city streets to ranch sand hills and beyond. Now find their expertise in their new podcast “Meat Speak”.

The stories that barn could tell

Every barn means something to the people who spend so much of their lives in it, but it takes sharing those moments with the rest of the world. Sheltering Generations does that and gives back to rural communities.

Beef up your cooking

Before I started my job with Certified Angus Beef all I knew about steak is I wanted it medium-rare. My mom burns food and it doesn’t matter if it’s garlic toast or steak. So I was not used to getting medium-rare steak…

CAB Insider

Restaurants pivot to survive, retailers can’t keep up

As many Americans are scrambling to find a new normal during the COVID-19 crisis, restaurants are being forced to find creative ways to keep food moving as dine-in is ceased. Meanwhile, retailers are scrambling to find beef to put in the meat case. Many CAB partners are lending helping hands.

CAB annual premiums grow

CAB continues to pay producers who target the brand. Up to $92M in 2019 was paid back to feeders and producers. Steer and heifer carcass weights are at record highs, averaging 904 lb. the first six weeks of 2020.

Prime seasonality

This year has started out with record highs for fed steer/heifer carcasses grading Prime. How much will the market demand and at what premium can it support? We haven’t reached the ceiling yet.

Watch the CAB Market Report

From beef sales trends to grid nuances, CAB experts from across the company discuss how to market matters to you.