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.
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.
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.
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.
Describing beef supply and demand as a bit of a chess match, Bruce Cobb says he’s learned the game through various roles in the past three decades. He’s now taking on a new vantage point as executive vice president of production for the brand.
“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.
The brand just launched Steakholder Rewards™ loyalty program, offering members exclusive VIP experiences like a chef to help plan a holiday dinner, or a trip to visit a ranch and access to exclusive merchandise.
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.
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.
Videos: Industry Updates
BQA creates confidence
March 24, 2020
NCBA’s Josh White talks about the benefits of Beef Quality Assurance for producers…
Building the best
Clearing up concerns
No bad days
Cattle Crew Views
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.
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.
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.
“I wish I could just move west and buy a ranch.” It’s something I’ve heard my dad mutter for years. He’s been around agriculture all his life, stacking hay as a teen and raising Hereford steers for the freezer as an adult. But Maryland is not big country. These days, he’s living vicariously through his three daughters’ 4-H projects and FFA events (and my internship here at CAB of course).
Cattlemen always try to lower cow cost while improving returns. Paul shares what pays in your cow herd and why you want above average cows to hold onto. CAB premiums averaged $116/cwt. in 2018 and 2019.
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.
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