Beef Quality
Inside 2 Bar C Ranch’s award-winning approach to registered Angus genetics and direct-to-consumer beef.
From a newlywed gift of two calves to a 6,200-head feeding powerhouse, Lindsay, Neb.’s Terry Beller pairs packer data and old-school work ethic to set the industry pace for Certified Angus Beef.
Targeting the next generation of beef consumers, the initiative reinforces beef’s role as the premier protein for athletic fueling and recovery.
At K-State’s Gardiner Lecture, Nutrition Scientist Yanni Papanikolaou explains how gold-standard modeling disproved headline-grabbing anti-meat studies — and why beef is vital in the GLP-1 era.
Four generations of disciplined genetics take Jett Ranch from 15% Prime to industry-leading carcass quality.
Rooted in data, driven by collaboration and guided by a “we, not me” philosophy, the Ashland, Kan., cattleman has spent decades reshaping the beef business from pasture to plate.
Checkoff-funded initiative funds beef culinary labs in 142 Kansas schools; applications open for the 2026 to 2027 school year.
By bridging the information gap between commercial ranchers and the packing plant, Capstone Beef earns top premiums — and the 2026 Certified Angus Beef Progressive Partner Award.
From a 1928 membership to a 2026 Commitment to Excellence award, James Coffey pairs generational roots with precision genetics and customer buybacks in Kentucky.
Interactive tool from the American-International Charolais Association pairs breed cutability data with live USDA boxed beef prices to quantify carcass value.
Today’s strong market isn’t just a short‑cattle story — Americans are eating more beef at higher real prices, rewarding quality, taste and protein‑focused diets.
While shoppers balk at $6 ground beef, they routinely spend double or triple that per pound on lattes, potato chips and dog food. Here is why domestic beef remains a financial bargain — and why artificial price-crushing policies could trigger a permanent supply crisis.
After 13 years as CEO, Stan Linville will retire from U.S. Premium Beef in December 2026, handing leadership to industry veteran Jim Sellers.
Dr. Del Miles receives Industry Achievement Award at Certified Angus Beef’s Feeding Quality Forum.
Heavier cattle are bridging the supply gap, but the industry is testing the upper limits of “acceptable” as backfat and ribeye sizes swell.
As Prime grading exceeds 17% of the mix, narrowing price spreads are shifting the profitability landscape for packers and producers alike.
With Select supplies shrinking and consumer demand locked on higher-quality beef, the traditional Choice-Select spread no longer tells the real market story.
The beef industry is looking toward “Beef Month” to sustain the strongest market rally in history.