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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.

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.

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.

Latest headlines

What and why are they buying

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.

The winding road to Prime

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.

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.

Capturing value for your calves

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.

Black Ink

Betting on beef

We will never be able to predict exactly how the chips will fall, but if there’s a safe bet to make, it’s to keep it on marbling. It’s the ace in our hand to stack play as a sure predictor of consumer satisfaction.

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.

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

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…

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.

CAB Insider

Continued growth and demand

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.

Sign of the times

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.