For the love of beef

A salesman’s job is easier if he likes what he sells. Ask Patrick Ambrosio what his favorite cut of beef is. The reply is so quick, if you’re not looking him straight in the eye you’ll miss seeing them light up. “Ribeye. Grilled, pan-fired, anything that’s a ribeye....
A different breed of stars

A different breed of stars

A different breed of starsCalifornia Angus family 2016 CAB Ambassador honoree  by Laura Conaway “Five Star Land & Livestock” the barn reads. The curious eyes that travel 30 miles south of Sacramento to the Wilton, Calif., ranch meet the name that started it...
Quality and safety first

Quality and safety first

Quality and safety first By Crystal Meier The Certified Angus Beef ® brand goes beyond fresh beef to add value to high quality Angus cattle. Since its launch in 1978, demand for premium and further-processed items, like deli meats and frankfurters, has...
On the safe side with quality

On the safe side with quality

On the safe side with quality  by Miranda Reiman The insurance premium in the beef business has recently gotten cheaper. Insurance? Sure, that’s one way restaurateurs think of the premium paid for high-quality beef, because it helps ensure their customers will leave...

Beef’s a trip day 4: The cowherd’s purpose

Yesterday, Miranda told us about some Angus seedstock producers as representatives of the Certified Angus Beef brand’s stockholders. Now here are a few words from my perspective as a commercial producer who learned some lessons from the school of hard knocks....