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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.

Avoiding the storm

The health of an animal is important at every level of production. Researchers have found a way to select cattle for disease-resistant genetics and strong immune systems.

The Resistance

Antibiotic resistance in cattle is a growing concern for producers and consumers. The goal for cattlemen and women is to implement strategies at the management level with good animal husbandry practices, routine health exams and vaccination.

The Resistance Part II: The bacteria battle

Antibiotic resistant bacteria come about in many forms, and employ several tricks to keeping long-standing treatments from working. Anytime a drug is used, it may lead to less effective options the next time around, no matter the class. Part II in a two-part series.

The Resistance Part I: Works today, not tomorrow?

Antibiotic resistance. You’ve heard about it in the mainstream headlines, but this first in a two-part series covers the “why” it matters to animal agriculture and what cattlemen can do about it.

Fueling your cows

Your powerhouse cow can’t grow a calf of the same caliber without the grass to match. That’s why forage management needs to adapt quickly to uncontrollable changes like drought. Record keeping and monitoring are key.

Don’t wince

We all know cattle have a super power: they turn forages and grain into edible protein. What do those with the buying power know of that story? Two speakers at the 2020 Cattle Industry Convention put data to both the science and economic incentive of our beef sustainability discussions.

Latest headlines

CAB intern Herring draws on passion, heritage, education

CAB summer intern Maeley Herring has a rich understanding of the cattle business and the heart to match. The Texas Tech University graduate will share cattlemen’s stories by drawing on her Texas family ranching heritage and personal experiences to connect people with ideas.

New thresholds for Targeting the Brand™

Breeders and bull studs use the Targeting the Brand™ logo to denote bulls that excel in the marbling EPD and the Grid Dollar Value Index. The genetic requirements were recently updated: so that commercial cow-calf producers better find sires that help them hit CAB brand specifications.

Field trips to the farm

Have you ever wished everybody in your social circle could visit a farm or ranch? They could see what cattle eat, what chores look like, and all about animal care. With virtual learning skyrocketing during COVID-19, it sparked inspiration. Bring the ranch to the people.

The Code

Compound interest is the concept of making small investments over time add up. Depositing in the “trust bank” will keep the beef industry strong long term. This is our second installment of the quarterly “At the Table” column, authored by Nicole Erceg.

The Resistance Part II: The bacteria battle

Antibiotic resistant bacteria come about in many forms, and employ several tricks to keeping long-standing treatments from working. Anytime a drug is used, it may lead to less effective options the next time around, no matter the class. Part II in a two-part series.

Black Ink

The taste of change

Which traditions are worth holding on to and which ones need a second look? In 2020, change and disruption have been around every corner. Things look different in our newsfeeds, but the cattle in the pasture feel the same, undisturbed by the stressors swirling around us.

What technology can’t do

Technology has done a lot for making rancher jobs easier—like automatic waterers. But nothing can replace the human side of stockmanship.

Too much of a good thing?

In this month’s edition, Nicole Erceg asks whether our ride with high-quality beef is reaching its destination or if the trip is just getting started.

Videos: Industry Updates

Genetic demand starts with consumers

June 23, 2020

Art and Stacy Butler include high-quality carcass traits in their seedstock so that their commercial customers may earn a premium.

Simple techniques, big results

Reimagining liver health in beef cattle

Above and beyond nutrition

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

Carcass quality set to increase

The challenges presented now are very important to cattlemen and brand partners up and down the chain. However, the health of people at the packing level and throughout the country is the priority that must receive full focus and priority.

Seasonal carcass premiums break form

The many challenges the beef market is facing today are serious short term problems but are not indicative of long term trends. Price and demand signals will also realign as the pandemic subsides. The interrupted flow of cattle and boxed beef has implications now impacting the pricing structure on a carcass value basis.

Beef cuts reposition at retail

One does not need to look far to see the gyrations that COVID-19 has brought to the beef supply chain. Many end meat whole muscle cuts and trim also find their way to the in-store grinder to fulfill America’s propensity toward ground beef consumption.

Restaurants pivot to survive, retailers can’t keep up

As many Americans are scrambling to find a new normal during the COVID-19 crisis, restaurants are being forced to find creative ways to keep food moving as dine-in is ceased. Meanwhile, retailers are scrambling to find beef to put in the meat case. Many CAB partners are lending helping hands.

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.