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.
In an era of skepticism consumers have trust issues, especially with those raising their food. The good news is demand is strong and taste is the main driver. Trust is going to be the key to gaining consumer confidence.
Maternal function vs. marbling. Is it an either/or? This report by Steve Suther discusses an Iowa State University research paper, and quotes long-time ISU animal scientist Dan Loy.
Steakhouse Prime Cincinnati is a bustling fine-dining experience, but it didn’t start out like that when Executive Chef Shawn Heine was hired. So he took on the challenge of revamping the menu to include Certified Angus Beef.
CAB Colvin Scholarships recognize tomorrow’s leaders who are involved in their communities and committed to continued success and progress within the beef industry. Graduate and undergraduate students are encouraged to apply.
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.
The way we market cattle trickles down to the cow-calf producer and how they choose to sell calves. Consumer dollars favor adding value to the end product, and it pays to start down that road while still on the ranch by retaining ownership.
We swapped stories about meeting our significant others, of vacation blunders and parenting priorities. There were some great storytellers in our ranks. The food was outstanding, but the company surpassed it.
You can’t work with what you don’t have. It’s an obstacle I stumble on regularly, putting too many things on a mile-long to-do list, certain I’ll just figure out how to get it all done. I offer up time and resources I don’t have, to try and fit all the priorities.
Videos: Industry Updates
The most important meal
January 14, 2020
Brian Vander Ley shares tips for ensuring your calves get adequate colostrum…
The capability of traceability
N.A. Timmerman wins award for excellence
Spring Cove Ranch earns CAB award
Cattle Crew Views
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”.
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.
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…
Alexis “Lexi” Koelling has been pulling a heifer around since she was three. Now 15, she’s no stranger to the winner’s circle, but you wouldn’t know by talking to her. You’d have to prod her a bit to find out she won Grand Champion in both the carcass steer and bred-and-owned carcass steer at the National Junior Angus Show this summer. It’s her 5th year in that competition, her second bred-and-owned.
The passing of December holidays signals the end of late-year market popping demand for marbling-rich middle meats. Carcass cutout values for those items shift back towards normalized levels with notable seasonal changes.
More research shows marbling is not correlated to other traits, supporting its possible to have maternal function and carcass quality in one animal. Late December is showing more typical Choice grading trends.
In this edition of the CAB Insider, Paul Dykstra shares fed cattle prices are up $2 this week. Tyson Finney plant is back to harvesting. USDA Choice grade percentages are still dropping, emphasizing consumers demand for quality beef.
There has been a 7.4% increase in heifers harvested this year, while steers are down 0.4%. History shows fed heifers post higher marbling scores on average, yet we don’t see that reflected in the recent marbling trend.
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.