Supporting Science

Research White Papers & Articles

Genetic Selection

The relationship between carcass merit and maternal traits in beef cattle: A case study and literature review

Dan Loy et al.; Iowa State University

Selection for marbling and the Impact on maternal traits

J. K. Smith and S. P. Greiner, Virginia Polytechnic Institute and State University

Related reading: Marbling, maternal cows work

Southern Carcass Improvement Project review

J. Tom Brink, Gardiner Angus Ranch 

Related reading: SCIP to the premiums 

The relationship between marbling and other EPDs with implications when making beef cow herd breeding and management decisions 

T. Marston; Kansas State University

Related reading: Cows that work, calves that grade 

Field-testing $Beef in purebred Angus cattle

Anderson, K.; T. Brink, M. Gardiner and S. Hands

Related reading:  That much better? 

Genetic aspects of marbling in beef carcasses

A. Herring, Texas A&M University 

Related Reading: Genetics and marbling in beef

Breeding programs from a cattle feeder’s perspective

J. Tom Brink, J & F Oklahoma Holdings, Inc.

Related reading: More than one path to cattle profit

Crossbreeding: Considerations and alternatives in an evolving market

N. Speer, Western Kentucky University 

Related reading:  Executive summary

Genetic basis for heat tolerance in cattle

M. Rolf, Oklahoma State University 

Related reading: Hot topic, cool solutions

Effect of hide color and percentage Angus on feedlot performance and carcass traits in beef calves.

L. Corah, et. al; Certified Angus Beef LLC

Related reading: Powerpoint

Feeding, health and management

Pulmonary Hypertension (PH) in beef cattle: Complicated threat to health and productivity in multiple beef industry segments

M.G. Thomas et. al; Colorado State University et. al

Factors affecting intramuscular adipose tissue development in beef cattle

B. Johnson, et. al; Texas Tech University

Related reading: Efficient, high quality beef

The effect of cattle disease on carcass traits

R.L. Larson, DVM, PhD, ACT

Best practices for managing heat stress in feedyard cattle

T. Mader, Mader Consulting LLC

Related reading: In the cool of spring, plan for the heat of summer

Effects of nutrition and management during the stocker phase on marbling score and quality grade

C. Krehbiel, et. al  ; Oklahoma State University

Related reading: Stocker strategies affect value

Effect of time of birth within the spring calving season on performance and carcass traits of beef calves fed in the Iowa Tri-County Steer Carcass Futurity.

G.D. Fike, et. al; Certified Angus Beef LLC

Related reading: Powerpoint 

Effect of health treatments on feedlot performance, carcass traits and profitability of beef calves fed in the Iowa Tri-County Steer Carcass Futurity.

G.D. Fike, et. al; Certified Angus Beef LLC 

Related reading: Healthy cattle, healthy profits

Feedlot performance and carcass traits for Southeast or Midwest calves.

D. Busby, et. al; Iowa State Universtiy and Certified Angus Beef LLC

Related reading: Powerpoint

Effect of nutrition and management practices on marbling deposition and composition

S. Duckett; University of Georgia, Athens

Related reading: Stacking management traits for marbling

Implant strategies for high quality grade beef production

R. Pritchard; South Dakota State Universit

Related reading: Marbling myths debunked

Nutritional and management factors affecting marbling deposition

L. Berger & N. Pyatt; University of Illinois

Related reading: High proprionate glow 

Effects of the 60-d window around the time of weaning on subsequent quality grade and eating quality of beef

J. Ahola, Colorado State University

Related reading: Marbling matters as weaning time approaches

All about the beef

Factors increasing quality grades in U.S. fed cattle

P. Dykstra, Beef Cattle Specialist, Certified Angus Beef LLC

Related reading: Why quality grades are improving

Producing flavorful beef

J.D. Tatum; Colorado State University

Related reading: Marbling governs beef flavor

Yield grading: History, issues and opportunities

T. Lawrence, West Texas A&M University

Related reading: Beef yield grade opportunities detailed

The scientific basis of the Certified Angus Beef ® brand specifications

P.D. Bass, Certified Angus Beef LLC

Related reading: Documented beef quality

Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments

C. Corbin, et.al, Texas Tech University et. al

Related reading: Given tenderness, marbling is key

The value of marbling in consumer acceptance of beef 

L. Corah; Certified Angus Beef LLC

Related reading: Evocative, emotive marbling

Characterization of Certified Angus Beef ® steaks from the round, loin, and chuck

Nelson et. al, Oklahoma State University Related reading: Defining the CAB difference

The relationship between subcutaneous fat and marbling

R. Maddock, North Dakota State University

Related reading: Where back fat, marbling and money meet

Demand and Markets

Recent trends: Beef quality, value and price

 J. Tatum, Colorado State University

Related reading: Increasing the odds for beef

Determination of the effect of branding on consumer palatability ratings of beef strip loin steaks of various quality levels and ground beef of various lean points from different subprimals

T.G. O’Quinn, Kansas State University 

Related reading: Opening eyes to the brand

Cross-category indulgence: Why do some premium brands grow during recession?

T. Mark et. al, University of Guelph, et. al 

Related reading:  Premium beef a crossover success

Changes in the ground beef market and what it means for cattle producers

N. Speer, et. al, Western Kentucky University

Related reading: The ground beef market and price signals  

Retail and foodservice marketing trends for beef

B. Harsh, et. al, Oklahoma State University 

Related reading: We still want beef

Should beef quality grade be a priority? 

Jillian Steiner and Dr. Scott Brown, University of Missouri

Related reading: Quality builds future for beef 

External influences on North American beef production: How will the cattle feeding industry adapt? 

P. Anderson, Midwest PMS, LLC

Related reading: From ‘happy accidents’ to intentional beef quality 

Consumers, business and breeding systems: Charting the beef industry’s path

N. Speer, Western Kentucky University

Related reading: Beef industry’s path charted

Defining and quantifying Certified Angus Beef ® brand consumer demand

L.Zimmerman and T. Schroeder, Kansas State University 

Related reading:  News release 1, News release 2, News release 3 


Reality in beef research
Researching regional resilience
Early-born calves are better later
Healthy cow, happy rancher
Resilient Cattle Win
Sneaky Deficiencies Deter Quality
Beefing up beef’s flavor
21st century beef carcasses require new math
Backgrounding for genetic potential
How prolific are your sires?
Taste buds drive demand
Managing Health Risks
Calculations for comparison
Preventing sickness pays