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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.

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.

Passing the torch

We speak with pride about what our forebears did to build up the land and business. But there’s more to each generation than that. At the 2019 Feeding Quality Forum, Rodd Welker said all you have to do is find common ground.

Beef grading from yesterday to today

With more quality in the cow herd than ever before, producers are talking about premium brands and grades over Choice. New technology is making its way in to packing plants and shows promising signs of accuracy.

The buzz about beef

Anne-Marie Roerink with 210 Analytics talks about the “Power of Meat” as part of her annual surveys. American consumers are 86% meat eaters, yet fridges are empty. Producers are still seen as trustworthy and should work harder to tell their stories.

Innovations in health diagnostics

John Richeson presented on his research in BRD diagnostics at the 2019 Feeding Quality Forum. Focused on metaphylaxis and new technologies that may aid in faster identification of clinically-infected animals.

Latest headlines

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.

Sharing stories, tools, facts to spur beef sales

Cattlemen played a significant role at the 2019 Certified Angus Beef ® brand’s annual conference in September. 700+ people from packer and processor to restaurateur and retailer gathered for celebration, education and new relationships.

Beef grading from yesterday to today

With more quality in the cow herd than ever before, producers are talking about premium brands and grades over Choice. New technology is making its way in to packing plants and shows promising signs of accuracy.

You’ve got a name

Buyers know your calves by their history and connect that to your name. Sometimes it’s all they know about you, good or bad. Basic questions about marketing feeder calves answered to help build your reputation.

The buzz about beef

Anne-Marie Roerink with 210 Analytics talks about the “Power of Meat” as part of her annual surveys. American consumers are 86% meat eaters, yet fridges are empty. Producers are still seen as trustworthy and should work harder to tell their stories.

Black Ink

Common ground

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.

Too many irons in the fire

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.

Live and learn

In her travels across the country, Miranda visits many ranches that have been in the same family for a century or at least several decades. Hear what prior generations of cattlemen have passed on to the current stewards.

Videos: Industry Updates

What’s the buzz about beef?

November 13, 2019

Anne-Marie Roerink, principal of 210 Analytics, describes the changing food culture…

Consumers demand, ranchers provide

Innovations in BRD diagnosis

Olsons honored as CAB Ambassadors

Cattle Crew Views

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…

Champions on the hoof and under the hide

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.

Sustaining common ground

Steve knows that while consumers’ intentions are good, they aren’t always backed with the most accurate information. He explains points of sustainability on his ranch.

Beef Leaders Institute: An original experience

Past experience showed me enough to get where food comes from, but not enough to understand how it gets from point A to B and then to me. Now I get the beef story, and a huge part of the credit goes to the week I spent with the American Angus Association’s Beef Leaders Institute (BLI) in June.

CAB Insider

Cull cows and the lean market

Paul Dykstra shares the cattle market is seeing impressive recovery since the fire in August. China’s protein needs shift towards beef since their pork industry’s onslaught of ASF, causing disruption in typical U.S. beef imports.

Squaring carcass value and calf prices

Paul Dykstra gives a market update, sharing the fed cattle prices are on a seasonal upward trend. Weaning and shipping have hit cattle country and producers must decide—to sell or retain ownership. Paul breaks down the numbers.

Premium beef decline pushes incentives

Fed cattle prices took a hit at the beginning of September, while Texas fed cattle continue to see the low end of trade. Setback is partly seasonal-goodbye grilling weather after Labor Day. The Choice-Select spread remains strong.

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.