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Black Ink: The Taste of Change

Which traditions are worth holding on to and which ones need a second look? For so many reasons, this year is one of change.

At the Table: The Code

Meaningful change isn’t accomplished overnight. More often, it happens slowly by chipping away piece by piece until something new suddenly takes shape. 

Bobcat Angus, Toole County, Montana
Black Ink: This Too Shall Pass

In troubled times, the comfort of food and good beef in the freezer keeps many Americans content and healthy at home. Hopefully, we will all soon be back in our favorite steakhouse.

Black Ink: Too Much of a Good Thing?

We ended 2019 with 72% of the harvest reaching Choice grade and 8.6% Prime. There’s more premium beef on the market than ever. Could we be approaching our destination, maybe even delivering too much of a good thing?

Consumers Get Rewarded For Eating Beef

The Certified Angus Beef brand just launched a Steakholder Rewards loyalty program, offering members exclusive VIP experiences like a chef plan a holiday dinner, or a trip to a ranch and access to exclusive merchandise.

What can beef producers do to gain more consumer confidence?
At The Table: What And Why Are They Buying?

Science may say beef production is carbon neutral, that animal welfare is the best it’s ever been, but for consumers in an era of skepticism, science is just another person’s opinion.

Signature coffee table book spotlights ranchers, launches Rural Relief Fund
New book release benefits ranchers

Sheltering Generations — The American Barn, is a book that features stories of beef producers in more than 20 states, cataloging ranch life, rural community and the role of barns in our landscape.

Art and Stacy Butler, Spring Cove Ranch, Bliss, Idaho.
Spring Cove Ranch: Built On A Breed

Art and Stacy Butler, Spring Cove Ranch, Bliss, ID, were recognized with the 2019 CAB Seedstock Commitment to Excellence Award this week in Asheville, North Carolina.