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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.

Add value to calves

“Value” in feeder calf marketing is a relative term. All calves have some and the trick is to capture your share, said Paul Dykstra. Success is rooted in your customers he said. Customer changes through the supply chain from feeder, to packer to consumer.

Rebound

Shocks to the beef industry were all part of 2020’s “unprecedented” theme, but how the market responded was less surprising. That’s from RaboResearch analyst Dustin Aherin. When history is in the making, cattlemen should be innovative.

A scours change

Just like regular maintenance on your vehicle, prevention is the best way to ward off scours in your cow-calf herd. But sometimes the best treatment plans fail, with lasting effects on calf performance. That’s why ranchers should try to get ahead of the problem.

Hindsight for the future

Randy Blach gave hindsight to the industry’s past 40 years to prepare for the next 40 at the 2020 virtual Feeding Quality Forum. While 2020 is a tumultuous year, perspective gives us hope for the future. There’s optimism for the future, but not without challenges.

The market demands more demand

Even without a worldwide pandemic, economic shutdowns and disruptions in food processing, Dan Basse would have covered demand drivers at the 15th annual Feeding Quality Forum. Economic wild cards include political outcomes and continued stimulus measures.

Registration opens for Feeding Quality Forum webinar

The 15th annual Feeding Quality Forum will be a free, two-day, virtual event delivering tangible tools and ideas for commercial cattlemen and feeders. This year’s agenda has a strong focus on the markets—an ever changing topic this year.

Latest headlines

Another billion in the books

Global sales of 1.175 billion pounds. In a year like we’ve all had, we welcome a fiscal year that ends on that note. For the first time in 16 years, CAB reports lower annual pounds sold. Still, 2020 was one of strong performance and the fifth consecutive year with sales of more than a billion pounds across 51 countries.

Flavor’s secret ingredient

As a moderately to highly heritable trait, marbling is something that cattlemen have a lot of ability to manage. It also happens to be one of the major contributors to beef flavor. Texas Tech University meat scientist Jerrad Legako spoke about the topic at the 2020 American Society of Animal Science meetings.

Eager to learn, ready to teach

It’s a call to serve, the same that led John Grimes to run for the American Angus Association board of directors. The sun now setting on his second three-year term, he reflects on his leadership as Certified Angus Beef® board chairman. The head of Maplecrest Farms in Hillsboro, Ohio, says there’s no instant gratification in the cattle business, with constant change cattlemen have to be nimble.

Opportunity for beef progress continues

For our domestic and international foodservice and retail partners, the beef business looks much different than it did at the start of this year, so we had much to cover during our first-ever virtual CAB annual conference. More than 1,100 people tuned in to get energized and empowered to sell more high-quality beef in this new environment.

Add value to calves

“Value” in feeder calf marketing is a relative term. All calves have some and the trick is to capture your share, said Paul Dykstra. Success is rooted in your customers he said. Customer changes through the supply chain from feeder, to packer to consumer.

M&M Feeders wins CAB honors

M&M Feeders does business based on honesty. The Huyser family lives by that code, and runs their cattle feeding business the same way. For building beneficial relationships and their drive to produce the best, M&M Feeders earned the 2020 Feedyard Commitment to Excellence Award from the Certified Angus Beef ® brand.

Black Ink

Look back later

“Nobody likes to hear this in the middle of a trial, but it seems often true in life and business: the thing that feels so hard now, won’t always feel hard.” Miranda’s Black Ink® column for November touches on the idea of growth, and how it often feels better in hindsight.

Rookies, quick studies and jumping in

Farm and ranch kids are pretty cool. This edition of Black Ink touches on what we can learn from the way they learn whether it’s mini Bud Box setup or hopping on the back of a four-wheeler – it’s about jumping straight in.

Behind those scenes

There’s a lot of good in the hard work that nobody sees. But as Miranda’s career takes her into the living rooms and ranches of cattlemen and women across the country, she sees it.

Videos: Industry Updates

Making forward progress

November 24, 2020

Dustin Aherin says understanding beef supply-chain dynamics will help cattlemen predict what the future holds…

Leadership amid change

CAB momentum

Cattle sense

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

CAB carcass specifications expanded

The brand recently announced two additional carcass spec modifications to further enhance opportunities for stakeholders. As we ease toward October, feedyard managers will remain hopeful for increasing values in both cash cattle and deferred live cattle futures contracts.

CAB Tonnage up, premium spike emerges

Seven weeks of slight improvements in fed cattle pricing came to a halt as packers paid $1 to $2/cwt. less for fed cattle last week. The USDA Cattle on Feed Report, published the Friday before, had some influence, with the August 1 on-feed number posting a record high for the date.

CAB carcass cutout premiums bolstered

Spot market carcass cutout values are subject to anomalies. Protein buyers may take advantage of opportunities in seasonal shifts, market disruptions or other unexpected changes in supply and demand.

Greater eligibility assists CAB supply

Fed cattle prices have stabilized and improved in the later part of July, but are still lower than a year ago. With a backlog of cattle on feed longer, greater eligibility is joining up with higher quality grades to increase July certified head counts above those seen a year ago.

Read More Stories for Success

We do the information gathering so you don’t miss a beat at home. Stories of those who aim for quality and have hit their target, but keep aiming to get even better.