Carcass Quality

CAB Insider: April 15

Thu, 16 Apr 2026 12:24:23 GMT

The fed cattle market has been on an exceptionally bullish trend for the past two weeks. As if the wildly aggressive $10/cwt. price increase two weeks ago wasn’t enough, last week’s trade featured yet another $3/cwt. jump to the amazement of most market participants.

CME Live Cattle contract values led last week’s optimism, emboldening cattle feeders to hold a firmer asking price despite the major upswing the week prior. The week’s resulting $248.68/cwt. steer price was highlighted at the top end of the range with $252/cwt. quotes in the northern feeding region.

This week’s market promises to hold further strength as April Live Cattle contracts were valued at $252/cwt. Wednesday morning. Small cash trade volume had already been recorded at $248/cwt. live with additional $390/cwt. dressed on Tuesday.

The strong cattle market has run counter to wholesale boxed beef cutout values, as this week started on a lower-price trend, with Choice boxes down $10/cwt. on Urner Barry’s quote and $5/cwt. on USDA’s report.

(Certified Angus Beef)

The resumption of processing at JBS’ Greeley, Colo., plant last Tuesday held promise for those looking for a larger national fed cattle harvest for the week. Reality set in by week’s end as packers collectively pulled the federally inspected total head count lower to 512,000 head, down 4%, with a fed cattle total of 414,000 head, down 3%. Packer margins have raced backward from decently positive to roughly $200/head negative in the past few weeks.

Spring holidays are lined up in the near future, with increased seasonal volume set to keep the supply chain on edge, as fulfilling large retail volumes requires larger headcounts. Beef demand appears to remain healthy, and a mid-April downturn in cutout values is not uncommon. Last year’s Choice cutout ran up 18% from April 15 through the end of June. Cutout values are 12% to 15% higher than a year ago.

The Marbling Milestone: A Deep Dive into Carcass Grading

The nation’s carcass marbling achievement has never been richer, as USDA data reports the latest record-high USDA Prime share at 15.55% of fed cattle. Year to date, the Prime grade has recorded weekly values of 14% or higher. With USDA Choice giving incremental ground to the growing Prime category, the two grades combine to chart a record 88.1% for the first quarter. In contrast, USDA Select carcasses comprised a new record-low 8% of fed carcasses during March.

Historic highs in marbling outcomes logically suggest that the Certified Angus Beef brand would similarly capture record volumes of Angus-type carcasses, given the brand’s focus on quality and its Modest 00 (Premium Choice) or higher marbling requirement. The importance of marbling among the brand’s 10 carcass specifications can’t be overstated. Several million Angus-type carcasses (often more than 2 million annually) have been evaluated using detailed data since 2012, revealing that 82% to 95% of carcasses failing to meet brand requirements did so due to insufficient marbling. Consequently, the greatest opportunity for improvement or failure in CAB certification rates lies within the marbling specification.

However, in the midst of record-high nationwide marbling outcomes, the brand’s certification rate in March fell to 37% of eligible carcasses — less than impressive in contrast to 41.8% in March 2025. As confusing as this seems, current feedlot economics tell the rest of the story. Cheap corn, increased days on feed and temperate feeding weather combined to push average carcass weights to new heights in March. Twenty-pound leaps in year-over-year weight increases have been a hallmark of the past two years. But the trend since December has held weights to a higher plane than ever. This means that average steer carcasses in the 980-plus lb. range yield a record proportion surpassing the brand’s 1,100-lb. upper limit. Our 2025 annual data review indicated that, of the eligible carcasses failing to meet brand standards, 14.5% of the cause was due to carcasses exceeding 1,100 lb., a significant increase from 8.6% in 2024. It’s a safe bet that this carcass weight fallout rate was higher than 14.5% in the first quarter this year, given that steer weights have not dropped below 981 lb., year to date.

(Certified Angus Beef)

Longer feedlot stays have also generated a steady increase in external carcass fat in recent years. This was highlighted by the 2025 uptick to 9.8% of certification failures in the dataset exceeding the maximum allowable 1-inch backfat thickness. Fallout from excess backfat was basically unchanged, in the 7-8% range, from 2022 to 2024, but will likely be reported higher again in 2026 if first-quarter finished weights are any indication.

In March 2025, the brand adjusted the upper limit for ribeye area from 16 to 17 sq. inches. The move aligned with the evolving cattle supply and resulted in cutting the brand’s fallout rate due to oversized ribeyes in half in the 2025 analysis.

Feedlot economics continue to reward heavier weights, urging cattle feeders to add days as they try to offset the high cost of feeder cattle with a favorable cost of gain. This has yielded unprecedented Prime carcass percentages in grid payment summaries, while simultaneously pressuring CAB carcass acceptance in the last two months. Despite these recent challenges, marbling remains the driver in the brand’s ability to add value to a greater proportion of Angus-type cattle.

CAB Insider: Feb. 11

Thu, 12 Feb 2026 12:55:52 GMT

The fed cattle market has been steadily stronger since the first of the year, gaining $10/cwt. from the opening week’s $231/cwt. value through last week’s $241/cwt. average. This closely matches the early 2025 trend but has extended the pattern a week longer than that of a year ago with last week’s continuation higher.

The drastically smaller year-on-year cattle harvest is a significant factor differentiating 2025 and 2026. Since the beginning of the year, fed cattle harvest head counts have run roughly 10% smaller than a year ago. Tightened cattle supply and packer losses deeply in the red both continue to ration the harvest pace. Logic suggests no changes to throughput as long as both cattle and cutout prices work antagonistically against packer profitability.

(Certified Angus Beef)

A counterbalance to lighter harvest runs continues to rear its head in the form of heavy carcass weights. Latest data for the week of January 19 featured a 3 lb. uptick in steer weights to average 987 lb. each, just 2 lb. below the record marked in December. January weights will average near 30 lb. heavier than a year ago.

Weekly average cutout prices turned modestly lower in early February after the comprehensive cutout value increased 3.6% since the beginning of January. As demand turned to the ends of the carcass, significant discounting on middle meats was a theme last month. History suggests that the most preferred steak items have already posted seasonal low prices, with unseasonably warm weather in some regions coupled with expected early spring buying stimulating prices.

Utilization Key to Prime Success

Fed steer and heifer carcass quality is charting new territory in the first five weeks of the quarter. Record-heavy carcass weights, the longest feeding periods on record and generations of improved genetics continue to press carcass quality grades to new heights. This has generated an average 14.2% Prime carcasses in the fed cattle mix while Select carcasses average an unprecedented low at 9.7% of the total since January 1. This stands in stark contrast to the 10.7% Prime and 13.6% Select grade mix recorded for the same period a year ago.

As the carcass mix continues to press higher with richer quality grades, the expected impact to cutout prices has also come to fruition. The Prime cutout premium to Choice narrowed to $19/cwt. in January versus $59/cwt. a year ago and $37/cwt. in January 2024. This contrast indicates a wide range and directional change in the premium across three years.

However, the number of Prime carcasses in the past five weeks has been 21% greater than a year ago while carcass weights have also been 30 lb. heavier for the period.

(Certified Angus Beef)

Recent Prime demand models show 20% and greater year-over-year consumer demand increases for multiple months for the recent two years. Growing Prime supply has been met with growing demand, generally across the last decade. The recent added upswing in the Prime carcass supply suggests that expanded utilization of Prime-specific sales across the entire carcass is warranted. In the past couple of years packers have added a growing list of cuts to their sales sheets specific to their Prime-graded product. This is evident in Certified Angus Beef ^® brand sales as we have seen the most recent year’s sales growth in the CAB^® Prime category.

Further opportunity exists to capture consumer demand across the Prime carcass as evidenced by the most recent USDA carcass cutout value report. For the first week in February, USDA lists the Prime cutout premium to Choice at $16.94/cwt. for the entire carcass. Yet, practically all of the premium is found in the rib primal which features a $73.17/cwt. premium, and loin at $39.36/cwt. Briskets have often carried a larger premium than at present, but very adequate supplies have narrowed that premium to $3.13/cwt. While Prime premiums are increasingly being captured on some cuts on both ends of the carcass, chuck and round summary values show relatively small premium contributions, as do the flank and plate.

It’s important to note that more demand for individual Prime grade cuts is being discovered on the part of packers and wholesalers as they educate downstream users about the opportunities to capitalize on growing Prime demand. Emphasis on greater utilization of Prime and CAB Prime carcasses is key to recapturing larger Prime cutout premiums that get allocated throughout the supply chain. After all, the economic drivers fueling current carcass weights and extended feedlot stays may shift over time such that carcass quality takes a step back. Even if not, building demand through exceptional quality is the factor that has allowed beef to vastly outpace other protein options in the market.

Can Beef Producers Balance Carcass and Maternal Traits?

Tue, 03 Feb 2026 10:46:46 GMT

When you look at quality grid premiums, Angus cattle continue to defy the fundamentals of supply and demand. As Angus cattle continue to improve, today there is a higher percentage of high-quality carcasses hanging on the rail, yet producers continue to get paid for it. That’s strong demand — and a clear signal back to ranchers.

These gains are driven by consumers who continue to purchase beef for its superior taste and tenderness. As this pull-through demand signal from the consumer has become evident, Angus breeders have met end-users’ increased appetite for quality beef. At the same time, Angus cows continue to offer strong maternal traits while raising calves that may later enter the supply chain.

As carcass quality improves and the average marbling (Marb) expected progeny difference (EPD) for the Angus breed increases, many Angus breeders ask the supply development team at Certified Angus Beef (CAB), “Do we still need to focus on marbling?”

Data says yes.

Money On The Table

The Angus breed has a strong market share, with 72% of fed cattle being Angus-influenced. Still, only four in 10 head that meet the live animal specifications go on to meet all 10 CAB carcass specifications. In 2024, 82% of Angus-influenced cattle didn’t have enough marbling (CAB Consist Study).

(Certified Angus Beef)

While cattle may not qualify for CAB for missing multiple carcass specifications, the greatest opportunity to increase the amount of Angus-influenced cattle that qualify for CAB are those that barely miss the marbling requirement.

Evaluating the marbling distribution of Angus-influenced cattle provides a clearer picture of the portion of the population that falls short of CAB’s marbling threshold. Just over 10% of our missed supply is within only 30 points of marbling. Moderate improvements in marbling can still leave room for improved selection across multiple traits while making meaningful strides in product quality.

(Certified Angus Beef)

The data proves that marbling should still be a priority. But additional data shows that it doesn’t have to be your only priority.

Are Marbling, Feet and Fertility Related?

Another common question from cattle country: Has the Angus breed been so focused on marbling that it’s lost sight of other valuable traits? Specifically, feet and fertility are recent areas of concern.

In search of answers, CAB worked alongside the American Angus Association (Association) team to identify genetic trends between fertility and feet issues and the culled animals’ Marb EPDs. The Association provided all disposal code records from the Angus Herd Improvement Records (AHIR) database for both fertility and feet from 2010 through 2023. AHIR offers valuable insights into the primary reasons cattle were removed from a herd.

In both cases, there was a normal distribution of animals culled—indicated by the bell-shaped curve. The real lessons become visible when we draw lines at the marbling threshold for Targeting the Brand.

From 2010 to 2023, more than 7,600 cows, bull, and calves were culled for foot issues. Many culls fall below the black line representing the Targeting the Brand minimum requirement for Marb EPD (+0.65.)

(Certified Angus Beef)

From 2010 to 2023, more than 72,000 females were culled from the herd due to being open or having other fertility issues. Many culls fall below the black line representing the Targeting the Brand minimum requirement for Marb EPD (+0.65.)

(Certified Angus Beef)

For several years, CAB has published Targeting the Brand requirements for Marb EPD and Grid Value ($G) Index to help commercial customers easily identify registered Angus animals with added genetic carcass value. The minimum genetic requirement thresholds are +0.65 Marb EPD and +55 $G.

The most cattle culled for feet and fertility fall below +0.65 for marbling. Incidentally, the 2025 breed average for current sires was +0.64. While there are cattle with very high marbling values culled from herds due to feet or fertility problems, the whole picture shows that many of those culled cattle are not considered elite for carcass quality. Moreover, this data shows that recent improvements in Marb EPDs aren’t to blame. In both disposal codes, the bulk of the curve peaks at around a +0.40 Marb EPD, which was the average for Angus cattle born in 2005.

Perhaps improvement in quality doesn’t rely on extremes.

Simultaneous Improvement

Cattlemen and women have a responsibility to look critically at their own herd, determine the areas that warrant improvement, and cull animals accordingly. Stockmen bring immense value by objectively evaluating phenotypes, regardless of what the numbers say, and setting individual breeding objectives.

When evaluating EPDs and considering what you’re breeding for, you must first recognize your environmental needs. Second would consider resources (labor, land availability, etc.) at your disposal. Third are your marketing goals and, just as important, your customers’ marketing goals.

For cattle producers who have goals of increasing their CAB acceptance rates, Targeting the Brand is a data-driven selection tool that helps bull and female customers more easily identify registered Angus animals that will help them achieve a 60% CAB acceptance rate, whereas the 2025 CAB acceptance rate (not exclusive to those utilizing Targeting the Brand) averages 37%.

Some Angus breeders or their customers’ breeding objectives are higher than CAB acceptance and focus on increasing the number of cattle that grade USDA Prime. In 2025, the industry average Prime acceptance rate was around 11%. If you manage an average commercial cow herd under average management and environmental conditions, then data suggests registered Angus bulls with a +1.10 Marb EPD and +72 $G have more potential to achieve a 20% Prime acceptance rate.

As you’re making mating decisions for your next breeding season or headed to purchase new herd bulls, there’s space to put emphasis on marbling without excluding other valuable traits for your operation.

Sale Day Tip

The Angus Sire Evaluation Report and Angus Media’s Pasture to Publish sale catalogs both offer an EPD Search tool, allowing you to set your EPD parameters and search for animals in a sale book that meet your criteria. When sale day arrives, you already know which bulls carry the genetics that will help meet your breeding objectives.

CAB Insider: Jan. 28

Thu, 29 Jan 2026 13:05:27 GMT

Starting with the Martin Luther King holiday, the federally inspected cattle harvest suffered a big setback last week, with the total reflecting a 10,000-head deficit compared to the Tuesday-Thursday totals. The winter storm in the South is noted as a slaughter-reduction impact on Friday, but the head count was just a few thousand short of recent Friday production totals, reflecting 35-hour week schedules.

Tyson’s published intention to close the Lexington, Neb., plant and remove one shift from the Amarillo, Texas, plant by January 20 caused another shift in the supply chain.

In fed cattle prices: Last week’s values were slightly stronger, with the top end of reported prices in the $236/cwt. range. The February Live Cattle contract was valued at $235/cwt. early this week and consequently provides no directional guidance beyond current spot market news.

(Certified Angus Beef)

Compared to analyst expectations, last Friday’s Cattle on Feed Report held no surprises, as the Jan. 1 head count was 3.2% below a year ago. The ninth consecutive month of year-on-year declines in placements saw December placements 5.4% smaller than in December 2024. The larger December marketing number, 1.8% higher than a year ago, reflects an additional marketing day in the month but a net daily marketing volume smaller than a year ago.

Carcass cutout values have primarily increased in January, although last week’s average CAB cutout value is shown as a few dollars cheaper as the quality spreads narrowed. It should be noted that Urner Barry’s $9.78/cwt. Choice/Select spread is double that of USDA’s reported value for the week. This is due to nuances in how the two entities capture and have the data weighted in the weekly information.

Seasonal Demand Shifts Carcass Values

As we wrap up January it’s apparent that the month’s carcass cutout values have held up quite well in relation to December values. Through last week, the CAB cutout price was just $3/cwt. cheaper than a month ago, by less than 1%. Evaluating the steer and heifer harvest totals shows much smaller weekly totals in January than in early December, creating a significant supply difference relative to demand.

We often discuss January as the lowest beef demand month of the year, while February likely vies for the second lowest, with the exception of a Valentine’s Day uptick. Also, we see a shift in consumer preference away from holiday middle meat roasts toward end cuts for “comfort food” meals.

Price adjustments across a variety of beef cuts are quite dramatic from the fourth quarter into the first quarter of the year. For instance, the wholesale price of the CAB lip-on ribeye roll has been 20% cheaper in the first quarter than it has been in the fourth quarter for the past five years. The January ribeye roll price downshift has been substantial with a 25% decline from the December average. This action has placed ribeye values slightly lower than in the previous three Januarys. The seasonal downturn for tenderloins is similarly sharp, with an 18% price decline from December to January.

(Certified Angus Beef)

So far, the characteristic January increase in demand for end cuts has occurred with all of the round primals either maintaining an elevated price or undergoing sharp increases. Roasting cuts from the chuck have also posted big increases, aligning with the expected January trend.

These shifts in demand affect price spreads based on carcass quality, as the cuts that command the highest per-pound premiums lose some seasonal demand through the first quarter. As cattlemen observe the current market there are questions about the decline in the Choice-Select spread and further premiums for CAB and Prime cutout values. Some have suggested that demand for premium Choice (CAB) and Prime carcasses is possibly waning. However, it’s perfectly natural this time of year as the total rib primal price drops from 170% of the cutout price to 125% and the loin drops from 132% to 126%. Meanwhile, the chuck has increased from 82% to 92% of the cutout price and the round elevated from 79% to 84% of the cutout in the December to January price changes.

Looking ahead to March, carcass quality grades should build toward the annual high percentages for the share of CAB and Prime carcasses. Potential to test or break recent records for high-quality grades is possible late in the first quarter. However, a very limited fed cattle harvest is at the top of the “issues” list during this period, so the likelihood of an overabundance of quality carcasses may very well be countered by small head counts. It promises to be an interesting season for premium beef supply.

CAB Insider: Market Update Jan. 14

Thu, 15 Jan 2026 03:55:44 GMT

As we wrapped up 2025 and the calendar turned to 2026, two holiday-shortened weeks of federally inspected cattle harvest pulled head counts down to 425,000 head and 474,000 head. Last week’s 553,000 head was not a decisive return to pre-holiday volume as the week’s total was the second smallest since mid-October.

Fed steer and heifer volume was 445,000 head, compared to 4th quarter non-holiday weekly averages of 464,000 head and all 4th quarter weeks at 436,000 head. Looking to the first quarter, feedlot turnover rates should continue on a slow pace with added days on feed remaining a theme, and the expectation is for smaller weekly totals. Assuming the U.S. border reopens, CattleFax is projecting a 600,000 head decline in fed cattle harvest for the year. That eventuality is not a given, while a change to the current policy would not increase fed cattle supply until the second half of the year.

Adding disincentive to increase production volume, packer margins are estimated to be at more than $200 per head in the red, according to latest reports.

(Certified Angus Beef)

The comprehensive carcass cutout value began the year with the first week’s average at $353/cwt., 8% higher than the January 2025 average. The first three full weeks of 2025 featured fed cattle harvest volume of 485,000 head. Continuation of smaller weekly head counts is likely to hold wholesale boxed beef prices on a higher plane.

Mid-way into January, seasonal focus has shifted from middle meats toward the more favored winter end-meat roasting cuts. Wholesale cut prices are reflecting major downward corrections with ribeyes and tenderloins dipping below spot prices of the last two years. It’s yet to be seen if retailers will take advantage of the opportunty to buy a volume in the spot market to entice consumers to the meat case.

Price Speaks Volumes

Whether it’s calves, fed cattle or boxed beef, staying current with relevant price information has been an everyday task in the beef sector. Volatility is a tired term in the modern era, even with the exclusion of major industry news.

Running headlong into 2026, the cattle market is ablaze with feeder cattle generating a highlight reel of prices in the first two weeks of January. It’s as if the industry awoke on Jan. 1 to realize that projected declines in feeder calf supplies were suddenly truthful.

On the the end-product side of the equation, there have been recent seasonal undulations as new record carcass weights were charted — accompanied by a record share of 87% Choice and Prime carcasses for the past four weeks. Certified Angus Beef^® brand certification has been steady for the period, near 37% of Angus-type carcasses qualifying. As carcass weights touched new records in the fourth quarter, a disproportional number of those were excluded from the brand as they exceeded 1,100-lb. weight limit specification.

With USDA Prime carcass tonnage (including CAB^® Prime) record-large again in 2025 we revisit price spreads up and down the quality grade and branded product offering. Even as Prime carcass supply increased 11% on the year, the annual average Prime premium increased to $39.04/cwt.above commodity Choice, up $4.72/cwt. for the year. The record $56.21/cwt. annual Prime premium, set in 2022, is unlikely to be tested again anytime soon.

(USDA, Urner Barry)

CAB carcass counts were the fifth largest in brand history for the fiscal 2025 and just 3% fewer than a year ago on the calendar year. Yet the year’s advance of $5.59/cwt. in the cutout premium for traditional CAB carcasses was up 36% over 2024 to average $20.73/cwt. according to Urner Barry.

Calculated Select carcass tonnage slipped 9% on the year while the discount deepened from $17.04/cwt. to average $21.33/cwt. Recent seasonality has brought focus to the Choice/Select spread dipping briefly below $1/cwt. in early January. However, the year-long trend brings to light the big picture of further demand destruction for Select carcasses even as they are less prevalent in the supply chain.

The strong price spread trend is a clear indicator for the industry in 2026. While the tightest fed cattle supplies in the cycle are projected this year, consumer demand has issued directional support that tight supplies do not necessitate narrowing of price differentiation for quality. Importantly, more and more retail and foodservice firms are grasping that a satisfied beef customer is a loyal customer. That starts with a marbling-rich carcass meeting specifications.

CAB Insider: Market Update Nov. 19

Thu, 20 Nov 2025 13:32:43 GMT

The fed cattle market continued the downtrend last week as pressure from Live Cattle futures and lower boxed beef values weighed on the total beef complex. The larger volume of cash cattle traded in the north with Nebraska and Iowa prices averaging $224/cwt. for the week. Much smaller negotiated head counts in the south were led by Kansas feedyards receiving an average of $230/cwt. with Texas right behind at $228/cwt.

Total harvest volume increased on the week by 16,000 head to reach 576,000 head total. Just 10,000 head of the increase came from fed steers and heifers, putting that weekly total at 459,000 head.

(CAB)

Carcass weight data remains unavailable despite the government reopening but estimates are that average steer/heifer weights should now be near or above 950 lb. Excellent feedlot pen conditions and moderate October-November temperatures have likely added to the year-over-year weight increases which have averaged +24 pounds over last year.

Carcass cutout values have been weaker in November, a pattern which is not atypical for the month. The comprehensive cutout has averaged a 3% decline from the beginning to the end of November in the past three years. With the Thanksgiving holiday coming up next week it’s unlikely that spot market beef business will be sharp enough to support upward wholesale beef prices this week or next.

Tracking Premiums to the Source

Merchandising carcasses is not an easy task. If you ask any ranch-to-table producer what their largest pain points are, you are likely to hear that finding a customer for all of the end meats can be a challenge. That producer likely has excess ground beef supplies just waiting for a customer with a similarly large need. The middle meats are typically easier to move and undersupplied in comparison.

This issue has plagued startup branded beef programs for a few decades. A solid cattle supply plan coupled with a promising marketing niche has been undercut time and time again by the inability to sell the end meats at the necessary premium to make the business model profitable.

Certified Angus Beef faced the same challenges in the formative years, as the first branded beef label set out to garner specification-based premiums in a market where none existed. Now in its 47th year, the brand has successfully carved out premiums over commodity USDA Choice from end to end of the carcass.

(CAB)

On a dollars per primal basis, the loin is untouchable when it comes to the CAB markup with a heavy-hitting combination. Constituting 21.3% of total carcass weight, the loin’s key premium-grabbing cuts, such as the tenderloin, strip loin and top butt, push the loin primal to the top of the carcass without fail. In the brand’s 2025 fiscal year, the loin premium added $51.06 per head to CAB carcasses over Choice.

Many are surprised to learn that the chuck primal is the second largest premium contributor to the CAB carcass, calculating a $38.84 per head premium. The chuck edges out the rib’s total return simply because of its distinct weight advantage at 2.6 times that of the rib. Interestingly, the chuck’s average CAB premium per pound over Choice has advanced such that the chuck moved up to second in the premium hierarchy as recently as 2023. The CAB rib, unsurprisingly, captures just over double the premium per pound when compared to the chuck. The rib added $30.39 per head over Choice in the fiscal 2025 data, contributing just 11.4% of total carcass weight but 18% of the total premium contribution to the carcass.

The round is the last of the four major carcass primals when it comes to the brand’s premium contribution. At 22.3% of carcass weight, the round has traditionally offered less premium opportunity, as these cuts are often less tender than others, often utilized for roasts and ground beef. These factors tend to limit the CAB round premium, landing at $17.68 per head value-add for the year.

Total CAB premiums per head quickly diminish as weight rapidly declines across the brisket, plate and flank. Premiums per pound are quite attractive for briskets and plates, nearing $0.13/lb. for the year. Yet those two combined are just 12% of total carcass weight, limiting their impact as compared to the much heavier primals that carry even larger premiums per pound.

CAB Insider: Market Update Nov. 5

Thu, 06 Nov 2025 09:56:56 GMT

Last week’s federally inspected cattle harvest was 14,000 head smaller than the prior week at 559,000 head. However, the last three weeks have averaged 11,000 head more than the prior four-week period.

Prices ranged from $230/cwt. to $235/cwt. with the average steer price at $231.18/cwt. This week, early indications hold promise for a steady to slightly stronger trend. Early November cash fed cattle have trended either direction in the past few years. The complexity of current market conditions suggests that historical trends are of little importance.

As basis has turned positive, fundamental supply and demand rule the day. Political rhetoric has, so far, proven to be just that, with no actionable changes to the demand-driven market. Downward pressure on futures this Wednesday is firm, however, and will challenge the cash market mentality.

(CAB)

Since headlines fell upon the beef complex Oct. 16, fed and feeder cattle values have taken it on the chin. Feedyards watching the board for their opportunity to hedge their recent “unhedgable” feeder cattle purchases will be forced to wait it out as upper $240’s futures values vanished amidst a stout uptrend. Typically, large October feeder cattle market runs reflect the futures fallout as well. Even so, the latest report shows 550 lb. feeder steers valued at $555 per head more than at the beginning of the year.

Boxed beef cutout values are behaving in line with seasonal expectations following a dramatic correction down from the early September high. This is reasonable given percentage changes on prices at least 20% higher than a year ago have resulted in big swings in actual dollar values. Even so, the uptick toward fourth quarter highs has begun with great middle meat demand leading the way. Price trajectory for ribeyes, tenderloins, strip loins and sirloins have all been quite bullish to the cutout values.

Grind values have been unseasonally higher, as have peeled knuckles (from the round), with demand apparently the driver under more positive supply of 90% lean trim.

Quality is the Hedge

The past two weeks have brought about much emotion and even more misinformation surrounding U.S. beef economics.

The focus of recent market commentary has primarily featured import tariffs and tariff quota adjustments as a political bargaining chip. Undoubtedly, global supply of lean grinding beef is important to the U.S. consumer, with 53% of per capita beef consumption assigned to the ground beef category. With domestic cow harvest volume down 30% from the cycle high, supplemental imports of 90% lean grinding material have been necessary to fulfill U.S. consumer demand. The mere discussion of shifts in this supply has created uncertainty in cattle futures prices, consequential to the cash market as well.

What many are missing in the discussion is the fact that North American grain fed steer and heifer carcasses are vastly different than beef produced elsewhere. Sure, advancements in beef genetics and grain based diets have evolved, to an extent, in countries that have been primary import sources for U.S. beef. Yet fed steer and heifer carcasses produced in the U.S. (and Canada) hold the enviable position of the most preferred product not only domestically but across the globe. Of course, competition in the lean grinding cow beef category is a significant economic factor for our producers. Record-high 90% lean beef prices have made those domestic cull cows a historically profitable revenue source in the past few years.

The commodity end of the beef market features products like lean grinds that are easily substituted from different sources and even countries. As a contributor to nearly half of the per capita beef consumption, this is not to be ignored and certainly hasn’t been in the recent few weeks.

(Tonsor, K-State)

This discussion leads to an important point. A few decades of advances in carcass quality have created an insulating factor for our fed steer and heifer product, by comparison. Spectacular quality achievements on the part of our collective producers have culminated in unmatched domestic and global beef demand for our product, especially as volume compared to other large exporting countries is accounted for. The fact that some $400 per head of fed cattle value can be attributed to exports stands as proof that consumers in an ever-growing number of countries demand high quality U.S. beef.

This is a synopsis of what a branded product, like Certified Angus Beef^®, can accomplish. When customers come to expect a repeatable eating experience where product quality, satisfaction and safety are built in, demand will only increase. USDA Choice and Prime carcasses constitute 84% of U.S. fed cattle production, pulling beef demand sharply higher today than in the late 1990s when USDA Select was roughly half of our supply and beef demand was at a modern day low.

The Certified Angus Beef brand now constitutes nearly 25% of U.S. fed cattle production. Ten carcass specifications and a label that has become recognizable by 84% of consumers have carved out a premium space in the market that is not easily substituted. It’s the achievement of cattlemen and scores of downstream suppliers buying in to focus on quality, while competing protein models almost exclusively focus on efficiency and affordability.

While government policy is not readily in our control, product quality remains a unique advantage that we can continue to use to maintain a competitive moat.

CAB Insider: Market Update Oct. 22

Thu, 23 Oct 2025 12:41:28 GMT

Federally inspected cattle harvest head counts have swung widely in the past three weeks, beginning with a 14,000 head decline two weeks ago as one fed cattle plant idled several days for scheduled upgrades. Last week’s recovery from the downturn pulled the week’s total 9,000 head larger than the six-week average.

Late last week, President Trump made statements about potential action to lower beef prices through purchases from Argentina. That brought an abrupt end to a precipitous nine-day run in which nearby Live Cattle contracts rose more than $13/cwt. without correction. Friday’s Feeder Cattle futures were limit-down and Live Cattle futures traded sharply lower as a result.

(CAB)

Follow-up trade early this week showed resiliency in futures prices as the market has shrugged off the President’s comments, regaining much of the price slippage incurred on Friday. For instance, the April 2026 Live Cattle contract touched the high-water mark of $250/cwt. last Thursday before settling $7.28/cwt. lower by Friday’s close. By Tuesday morning, a $3.05/cwt. recovery pulled the April contract up to $246/cwt..

Cash fed cattle prices last week showed no resemblance to Friday’s futures setback with fed cattle averaging $239.79/cwt., a $6.84/cwt. increase on the prior week. Seasonal increases in wholesale cutout values are expected to continue at least through the end of October. This potential, along with strong packer demand to capture a large head count last week, has propped up prices for now.

Heavy Lifting Ahead for Cutout Values

The typical October beef market is marked by a strong swing in carcass cutout values as a lull in demand follows Labor Day, sending cutout values to a seasonal low beginning in October. The turnaround happens quickly, with cutout values in early October 2% below the year’s annual average. By month’s end, prices averaged 1% above the annual average in the last three years.

In order for this pattern to repeat in 2025, the Comprehensive cutout would need to gain $10/cwt. in the next 10 days. This would be a fairly large lift, but not out of the question. One factor we must bear in mind is that 2025 wholesale carcass prices have varied widely within a range of $87/cwt. This compares to a much tighter average trading range of just $25/cwt. in the prior three years. This year’s Comprehensive cutout values are averaging 16% higher than last year, therefore, a 3% shift means a larger dollar value move than last year.

The above information seems less closely tied to potential fed cattle prices this season since a significant disconnect exists between cutout values and fed cattle values. Packers have, after all, run deep in the red for many months this year. Narrower margin losses do, however, encourage larger harvest levels.

(CAB)

A look at individual beef cuts and seasonal price trends for the fourth quarter reveals a few impactful cuts will shoulder the load toward higher prices. It’s evident that ribeyes and tenderloins come into focus for the holidays. Even so, the steep uptrend began in August for these items, leaving seemingly less upward lift available. Most would agree that despite current price levels, 20-30% higher than a year ago, new record-high prices are in the cards for early December.

Strip loins have continued to be sought after as the cheaper steak and roast item substitute for the holidays. Yet their growing popularity is holding strip loin prices on a higher plane this season. A few other items with impressive price points include shoulder clods and briskets, the latter of which are supported on smaller head counts and processer demand ahead of corned beef season.

A final optimistic note for cattlemen is the widening of the USDA Prime cutout price spread above USDA Choice; the latest spread is $57/cwt. This bolstered average Prime grid premiums to $22.42/cwt. earlier this month and comes at a time when Prime carcass production is seeing an uptick. Nebraska takes the prize among the largest packing states as feeders in the region are delivering 14.6% Prime carcasses to packers, a big move from the 10% level seen the same week last year. Kansas and Texas grade trends are similarly impressive, with Kansas up to 9.7% and Texas closing the gap at 8% Prime.

How Missouri is Turning to Genetics and Technology to Boost Cattle Profits

Tue, 14 Oct 2025 13:46:21 GMT

Missouri’s cattle industry is experiencing a wave of optimism. Prices are soaring, herds are rebuilding and innovations in genetics and technology are transforming the business. At the center of it all is a homegrown initiative that’s quietly reshaping the future of beef production: the Show-Me Select Replacement Heifer Program .

Since 1997, this University of Missouri Extension program has become the gold standard for replacement heifer development, bringing cutting-edge science and data to pastures across the state.

Boom for Beef Producers

Cattle prices are climbing to levels not seen in years — and for longtime producers, the rewards have been hard-earned.

“It’s hard not to be in a good mood if you’re a cattle producer right now,” says Zac Erwin, regional livestock specialist with University of Missouri Extension. “This is the moment we’ve been waiting for for about the last decade.”

Erwin has worked with cattle producers for nearly 20 years, helping them navigate the ups and downs of a notoriously cyclical business. After the market peaked in 2013 and 2014, it plummeted in 2015 and stayed low for nearly a decade. Those who held on through lean years are now seeing the payoff.

“Those that were able to maintain inventory are certainly getting paid for their efforts,” Erwin says. “We’re also seeing new money coming into the business because of the profitability we’re currently experiencing.”

Grassroots Effort Becomes a National Model

The Show-Me Select Replacement Heifer Program was born out of a simple idea: add value to what was once considered an undervalued commodity — the heifer calf. It began as a grassroots initiative and has since grown into a model replicated across the U.S.

“This is really the gold standard for heifer replacement in the country,” Erwin says. “It started to raise the value of an undervalued commodity — and over the years, it’s snowballed.”

At its core, the program is about technology transfer: taking the latest university research — whether in breeding, pregnancy detection or genetics — and putting it directly into the hands of Missouri cattle producers.

Breeding Smarter with Technology

In the early days, the program focused on artificial insemination (AI) and ultrasound pregnancy diagnosis. Today, it’s moving into genomics and advanced reproductive tools that could revolutionize herd-building.

One of the newest developments is Doppler ultrasonography, championed by Thiago Martins, beef production state specialist at the University of Missouri. This technology allows producers to check a cow or heifer just 20 days after AI — a significant improvement over the traditional 28-day window.

“By exposing cows to two rounds of AI in 24 days, we got 85% of those animals pregnant,” Martins says. “If you compare that to natural service over 60 to 90 days, which gets you around 9% bred, the difference is huge.”

For producers looking to rebuild their herds with better genetics, this technology could be a game-changer.

Genomics: Peeling Back the Hide

The future of replacement heifer selection isn’t just about breeding more animals — it’s about breeding better animals.

“Genomic testing, especially on the commercial side, is relatively new to the beef industry,” explains Jamie Courter, state beef genetics Extension specialist. “With Show-Me Plus, producers can use DNA samples to unlock deeper insights into their heifers’ genetic potential.”

By understanding traits that can’t be seen — like longevity, calving ease and heifer pregnancy — producers can make more informed decisions. And while some are initially hesitant due to testing costs, Courter says the return on investment is clear.

“If you can show up at the sale barn with calves out of high genetic merit for traits like carcass weight, marbling and ribeye, buyers notice,” she says. “They love having that risk management — knowing what to expect when those cattle enter the feedyard.”

Proven Premiums and Long-Term Payoffs

The numbers speak for themselves. According to Erwin, Show-Me Select heifers routinely bring $200 to $300 more per head than comparable animals not in the program.

“Most sales this fall will be in the $4,000 range — and even above,” he says. “Over time, you build a reputation. Repeat buyers come back, and that puts more money in producers’ pockets. Those who stick with the program through good times and bad see the biggest rewards.”

Beyond the dollars, the program has had a transformative impact on rural communities, improving operations and livelihoods across Missouri.

Looking Ahead

The next Show-Me Select Replacement Heifer sale is set for Nov. 21 at the Joplin Regional Stockyards in Carthage, Mo., featuring around 275 spring-calving heifers. It’s more than just a sale; it’s a showcase of how genetics, technology and trusted branding can add real value to Missouri’s beef industry.

As Erwin puts it, “This program changes people’s lives.” And in today’s high-stakes cattle market, it may just shape the next decade of beef production.

A Check in on the Beef Cutout

Tue, 14 Oct 2025 11:48:04 GMT

The current government shutdown has caused many weekly and monthly reports to not be published. However, USDA-AMS is still generating their daily and weekly reports.

The beef industry knows that tight supplies have led to increased price movements over the last couple of years, but beef demand has become a hot topic as of late due to retail beef prices continuing to set all-time highs every month.

These market movements have led to a common question, “could demand be decreasing and that’s why the cutout has been decreasing?” One data series that offers valuable insight into the intersection of beef supply and demand is the cutout value.

Figure 1: Weekly Choice Cutout Value

(USDA-AMS)

Figure 1 shows the weekly Choice cutout value for this year, last year and the previous 5-year average. In mid-September, the Choice cutout peaked at $413.60/cw.t, has steadily decreased each week, and finished last week at $365.25/cwt.

This decline is somewhat expected due to seasonality trends. However, last week’s price was $56.82/cwt. (18.4%) and $113.57/cwt. (45.12%) higher than last year and the previous 5-year average for the same week. Even though the market has experienced peaks and recent declines in the Choice cutout value, year-over-year demand indices suggest historically strong demand as consumers pay higher prices for the smaller amounts of beef available.

Figure 2: Monthly Graded Cutout Values

(USDA-AMS)

Consumers make choices not only between cuts of beef but also grades of beef. Figure 2 shows the monthly cutout values by grade for the last 12 months. Since March of this year, each cutout grade has trended upward through September.

Interestingly, the last two months have also had increasing spreads between Prime and all other grades. To the question posed in the introduction paragraph, there is little data to suggest weakening demand. Tight beef supplies are driving prices higher and consumer demand is holding strong.

Consumers will eat less beef overall in 2025 due to less availability, but the higher prices will allocate the various grades and cuts of beef to consumers.

— Charley Martinez,Parker Wyatt and David Eli Mundy, for Southern Ag Today

CAB Insider: Market Update Oct. 8

Thu, 09 Oct 2025 11:43:50 GMT

The weakening fed cattle price trend, in place throughout September, showed no directional change last week as the market traded $2 to $3/cwt. lower.

A significant trend shift, first reported here two weeks ago, focuses on the tremendous change from the northern feeding region’s $10/cwt. premium over the southern region. This has inverted to give southern feedlots a $3/cwt. premium over the north in last week’s ending values. There is a degree of seasonality attributed to a fall turnaround in this regional price structure, coupled with more adequate fed cattle supplies currently in the north.

(Urner Barry)

Downward price pressure to fed cattle values can largely be attributed to carcass cutout values that have rapidly eroded since the beginning of September. It is seasonally appropriate for boxed beef prices to cheapen during September although fed cattle prices have increased an average of 6% during the month in the past three years. In latest estimates, the relationship between fed cattle and wholesale cutout values has pushed spot market packer margins near losses of $200 per head.

Just as live cattle prices have drifted lower, feeder cattle prices have catapulted higher. CME Feeder Cattle contracts are revisiting their late-August highs with October and November contracts touching $368/cwt. Cash prices are setting new records across the country this week as fall feeder calf sales hit their stride in what promises to be a highlight season in the auction barns. Feedlot breakevens are leaving broken pencils in their wake as managers try to gain traction in an extremely competitive market.

Continual Improvement Drives CAB Acceptance Rates

The Certified Angus Beef fiscal year wrapped up in September, offering the chance to measure successes and challenges for hundreds of the brand’s partners. Cattlemen who supply the brand are similarly afforded a chance to review years of quality improvements in cattle and carcasses.

The total pounds of Certified Angus Beef ® brand product sold is the downstream measure that keeps revenue flowing for all parties. Rather than reverting to a “commodity in volume” mentality, think of it as “pounds of premium product” sales. The past year marked the tenth consecutive year that brand sales have topped 1 billion lb. This is impressive for the brand, given the year was constrained by significantly fewer fed cattle harvested. In fact, the 5.77 million certified carcasses represent a 2.9% decline in carcass supplies for the brand than last year.

Slight year-over-year improvement in the brand’s carcass acceptance rate drove brand suppliers to achieve a new record of 37.6% of eligible carcasses meeting the 10 required carcass specifications. Those close to the feedlot sector understand that escalating days on feed and finishing weights have added to average carcass marbling achievement this year. While impactful in the short term, the long term trend is nearly linear, tracking the brand’s acceptance rate from just 14% in 2006, the lowest in modern history, to increase 170% in 20 years.

(Certified Angus Beef)

Just as we detailed in the last Insider , carcass weights have increased mightily in the past few years. The brand’s average carcass weight for the fiscal year was 921 lb., a 22 lb. increase over last year and 38 lb. over two years. This shored up a portion of the decline in carcass production volume brought down by idled processing speeds. It appears that heavy weights are a fixture of the current market environment with end-users begrudgingly accepting this reality a few years ago.

Finally, Certified Angus Beef brand Prime sales were a highlight of the year as the trends we’ve reported on in the Insider played out in annual sales reports. It’s no surprise given that “taste” is the most important driver in consumer decisions when purchasing protein. This, plus the fact that a record 13.6% of all CAB carcasses were CAB Prime last year, a 3.6% increase in a year when total certified head counts were lower. Elevated CAB Prime carcass supplies opened the door to record sales volumes.

While not without challenges, the past year has been very successful for CAB. It can’t be overstated how important growing consumer demand for our product has been in the past few years. It’s due in no small part to the concerted effort and pressure cattlemen have placed on carcass quality for two decades.

3 Powerful Trends Shaping Steak's Future on Foodservice Menus

Tue, 30 Sep 2025 18:38:48 GMT

Consumer expectations for steak are evolving across the foodservice landscape.

Cargill recently released its first-ever “State of Steak – Foodservice Edition” repor t. Built on proprietary research, the report highlights the emotional and economic significance of steak — and the growing pressures on foodservice operators to get it right.

“Steak is more than just a protein – it’s a signal of quality, indulgence and experience,” says Glendon Taylor, Marketing Director for Cargill’s North American Food Business. “Our research shows that steak can be a business driver for restaurants, but only if it consistently delivers on expectations like doneness, tenderness and presentation. That’s why understanding the guest mindset is critical.”

The report dives into the specific factors shaping today’s steak experience – from changing consumer preferences and definitions of quality to the operational challenges restaurants face in delivering consistently exceptional steak.

Here are some of the most impactful insights revealed by the report:

The “Steaks” Are High: One in four steak consumers reported being dissatisfied with their last restaurant steak — citing issues with doneness, cut availability, or inconsistent quality. In today’s competitive landscape, where past experience is the No. 1 driver of restaurant choice, missing the mark on steak is a missed opportunity for loyalty.
Brands Should Raise the “Steaks” on Menu Development: The report found that guests gravitate toward the “big four” steak cuts – ribeye, sirloin, filet and New York strip – and increasingly want menu clarity and flexibility. Foodservice operators that clearly label grades, offer recognizable cuts and provide steak in a range of formats are better positioned to meet evolving expectations and maximize menu performance.
Steak Carries an Emotional Power: Whether it’s a celebration, indulgence or reward, steak holds deep meaning for diners. The report encourages foodservice operators to align menu messaging, format and pricing with emotional need states – and to position steak as a premium everyday indulgence, not just a special-occasion splurge.

Cargill’s research points to several clear opportunities for foodservice operators looking to elevate the steak experience. Training both front- and back-of-house teams is essential – from servers who can confidently guide guests through cuts and doneness levels, to chefs who consistently deliver on flavor, texture and visual presentation.

Menus should feature the most popular cuts, highlight quality cues like USDA grade and “no artificial ingredients,” and offer flexibility in sizing and formats to appeal to a wider range of guests. And because steak is often tied to special occasions for consumers, restaurants can unlock additional value by pairing the steak experience with timely promotions or messaging that taps into celebration, indulgence or comfort.

Your Next Read: A Prime Opportunity: Collaborating to Improve Beef

The Mind That Helped Revolutionize Meat Science

Mon, 15 Sep 2025 18:59:41 GMT

With a long list of accomplishments and honors, Gary Smith championed quality, safety and continuous improvement in the beef industry. His legacy is defined by his unwavering dedication to the industry, his students and his ability to translate complex scientific research into actionable insights.

“He’s an icon,” says Russell Cross, Texas A&M University animal science senior professor. “We call him the dean of meat scientists.”

As an educator, he trained, mentored and inspired college students to be top-notch leaders. A renowned researcher, he never shied away from getting in the trenches and putting in the work.

“There is nobody more impactful as an individual and as a professional in the field of meat science than Dr. Gary Smith,” says John Stika, Certified Angus Beef (CAB) LLC president. “Without argument, some of what we’re enjoying today in the success and profitability of this business goes back to Dr. Smith’s influence.”

Finding His Path

Born and raised in Caddo County, Okla., Smith’s first exposure to protein processing was during his childhood, when his family would gather to harvest livestock and poultry for meat. Witnessing the challenges of drought and economic issues on the farm made an impression on Smith. When choosing a degree path, he settled on teaching agriculture.

Throughout his career, Smith remained motivated by a deeply personal mission: to help people survive, inspired by his family’s experience of losing their farm.

After high school, he headed to California State University, Fresno (Fresno State) to pursue a bachelor’s degree in vocational agricultural education. He completed that degree, spent a year student-teaching high school agriculture classes and quickly decided it was not for him.

At the encouragement of a college adviser, Smith returned to graduate school. He planned to finish a master’s degree and return to the classroom as a junior college instructor.

Although he finished his master’s in animal breeding, it was his time at Washington State University (WSU) that set the pivot for Smith’s next chapter in meat science.

A Chance Opportunity

While finishing graduate school at WSU, Gene Ensminger, WSU department head at the time, tapped Smith to fill a vacant meat science professor position.

After four years teaching meat science at WSU, Smith took a leave of absence and went to Texas A&M. There, he completed a doctorate under famed animal scientist, O.D. Butler.

“I got into [meat science], I loved it and spent the rest of my life trying to be better at it,” Smith says.

His career path included 21 years at Texas A&M. Professor from 1969 to 1982 and animal science department head from 1982 to 1990. He then transitioned to Colorado State University (CSU) where he occupied the Ken and Myra Monfort Endowed Chair in Meat Science at from June 1990 to 2014.

Groundbreaking Career

In the span of 60 years, Smith’s body of work varied and expanded greatly. In the early years, he was educating people on how to cure meat with the right combination of salt, nitrate and nitrite. By retirement, his research had touched all corners of meat science — a nod to one of his top qualities: the ability to keep an ear to the ground on what problems existed and where solutions needed to be found.

“He was always good at saying we need to take this research and give producers some marching orders,” says Brad Morgan, senior director of protein at Performance Food Group.

Smith has been at the forefront of studies on beef palatability, food safety, product packaging, beef shelf life, transoceanic shipment of meat and food safety, including mitigation of E. coli 0157:H7, Salmonella and Listeria in packing plants.

“He was fearless at tackling problems,” Morgan summarizes. “He would not only find an industry problem, but he would get it implemented and validate it.”

Alongside a team of researchers from Texas A&M and CSU, Smith pioneered the National Beef Quality Audit (NBQA). Other notable industry research projects include the International Beef Quality Audit, National Consumer Retail Beef Study and exploring USDA beef quality and yield grade standards.

His research had a direct impact on the trajectory of CAB, exploring the importance of marbling and its influence on flavor and tenderness. Passionate about marbling, advocating for its importance when many in the industry were skeptical. He famously used a butter analogy to explain marbling, comparing it to adding butter to mashed potatoes to enhance flavor.

The infamous War on Fat was fought during Smith’s research tenure. There was a belief that cattle had too much backfat and the issue needed to be rectified. Getting rid of the waste fat, while simultaneously keeping the “taste fat,” proved to be the answer — one Smith says saved the beef industry.

“It took us time,” Smith says. “Fortunately, there were people who went the right direction. CAB did it. The industry as a whole did it.”

Smith was also instrumental in proposing the idea to quantify the quality of beef produced from Hereford and Hereford-influenced cattle. Because of his influence in pushing the project forward, it led to the investment by the American Hereford Association (AHA) to form the Certified Hereford Beef (CHB) program.

“The things I enjoyed the most were getting involved with people who were in the trenches trying to make a living, trying to make a better life for themselves and others,” Smith says. “We just helped them by finding ways to use research.”

Smith has taught thousands of students and mentored hundreds of graduate students. Many of those past students are industry leaders in research, academia and government roles.

To Cross, a former colleague who worked alongside Smith for decades, Smith’s unique teaching and communication style bring out students’ ideas and inspire them to ask questions.

It’s part of what made him such an admired educator and the recipient of many teaching awards.

Now retired from academia, Smith’s passion is still present. It’s not uncommon to see him in the halls of Texas A&M’s buildings, dropping off news articles and notes he’s meticulously written for those still actively doing research and teaching college courses.

Gary Smith (center) was presented the 2025 Certified Angus Beef (CAB) Industry Achievement Award by Brad Morgan (left) and John Stika (right) during Feeding Quality Forum.

(Certified Angus Beef)

Industry Recognitions

Smith has been recognized with numerous honors, including:

Distinguished Research Award and Distinguished Teaching Award from both the American Society of Animal Science and the American Meat Science Association
National Association of Meat Purveyors Outstanding Educator Award
National Livestock Grading and Marketing Association Service Award
1992 Livestock Publications Council Headliner Award
2005 American Hereford Association Hall of Merit Inductee
2021 Cattle Feeders Hall of Fame Industry Leadership Award
2025 Certified Angus Beef Industry Achievement Award

Smith’s extraordinary career fundamentally transformed the meat science industry. His research helped all sectors of the industry from cow-calf to feedlots to packers and consumers. He wasn’t just a researcher but a mentor, communicator and industry advocate.

Vermont Wagyu First to Use USDA-Certified Authentic Wagyu Label

Tue, 09 Sep 2025 19:26:47 GMT

Vermont Wagyu is the first farm in the U.S. to ship Certified Authentic Wagyu beef, a new USDA-certified program of the American Wagyu Association (AWA).

Starting Sept. 8, Vermont Wagyu featured the new Certified Authentic Wagyu label on the packaging of its 100% Fullblood Wagyu. This is a milestone for American Wagyu producers and customers seeking certified above Prime beef.

While Japan uses its A5 grading system to classify Wagyu marbling, the U.S. has long relied on broader USDA categories such as Prime, Choice and Select — until now. Recognizing that American Wagyu often exceeds Prime standards, the AWA began advocating in 2019 for a more refined system. In 2024, the USDA introduced a new upper Prime tier, giving producers a way to showcase the true quality of American Wagyu.

Sheila Patinkin, a Wagyu breeder from Springfield, Vt., has been raising Wagyu cattle since 2008. She operates a farm-to-table business, selling 80% of her products using e-commerce and distributing the rest to high-end hotels and restaurants. Patinkin has served on the American Wagyu Association (AWA) board since 2020 and was president in 2023 and 2024.

(Vermont Wagyu)

Sheila Patinkin, owner of Vermont Wagyu, spearheaded the American Wagyu Association committee responsible for creating the Certified Authentic Wagyu label.

“This program is vital to differentiating the outstanding quality of American Wagyu beef,” Patinkin says. “By looking for the Certified Authentic Wagyu label, consumers, restaurants, and food service workers alike can now identify the quality of their beef with confidence.”

The Certified Authentic Wagyu label will be introduced gradually across Vermont Wagyu’s product line. Only newly packaged products will carry the label at this time.

Your Next Read: Beefing Up Marketing: Wagyu Producers Create Authentic Program

Nalivka: Productivity and Decision Making

Mon, 08 Sep 2025 14:53:54 GMT

The U.S. beef industry has gone through significant changes over the past two years and that change continues. The critical factor is production efficiency. This is true across all U.S. agriculture.

I have mentioned before in this column the direct impact is that it takes a smaller production base to produce the same product. One does not have to dig into the data too deep to see just that whether it be the quantity of beef produced per calf or brood cow, pork per breeding sow, corn per acre, or soybeans per acre.

The U.S. has the lowest cattle inventory since 1951, a statistic that provides good discussion. However, the more important statistic is the difference in the quantity of beef produced per cow with the brood herd in 1951 compared to today. In 1951, that figure was 217 lb. This year, it will be about 700 lb. Those pounds of beef are not only significantly higher, but also notably higher quality and both impact prices.

Another impact of this production efficiency in the beef industry is that it limits herd building in the face of record-high prices. The industry has a young, productive cow herd that is giving ranchers more financial, breathing room than they have ever had in the past.

It would take very little herd growth to change that situation. And, in addition, consumer beef demand is strong. Furthermore, it appears that it will remain that way.The current situation has paved the way to reduce or eliminate debt and to focus on herd genetics to generate greater value per pound of beef produced.

Again, the U.S. beef industry is changing which in turn, necessitates taking into account those changes as we assess the industry going forward.

A Prime Opportunity: Collaborating to Improve Beef

Fri, 05 Sep 2025 17:36:47 GMT

Success today is less about competition and more about partnership. With a collaborative approach to beef production — ranchers focusing on genetics and health, feeders managing nutrition and growth, and packers providing detailed feedback — all segments can work together to drive continuous improvement throughout the supply chain.

An example of a successful collaboration is Minnesota cow-calf producer and feeder Dallas Knobloch and Upper Iowa Beef’s Travis Thomas. They took the hot seat during the recent Certified Angus Beef Feeding Quality Forum to discuss modern beef production strategies, emphasizing collaboration, data-driven decision-making and continuous improvement.

Knobloch manages a cow-calf herd and buys feeder calves to fill his Minnesota feedyard. He emphasizes the importance of adapting cattle genetics to local environments. Operating in a corn-rich region, he focuses on matching genetics to grazing conditions and production goals while maintaining high-quality carcass outcomes.

“We keep striving to improve them. And the neat thing about cows and calves is they get adjusted to fitting the environment,” he says.

Knobloch explains the challenges of producing Prime-grade cattle without simply overfeeding corn. His approach centers on building relationships with ranchers and providing detailed carcass performance data to help suppliers improve their herds. He’s careful not to dictate to experienced ranchers but instead shares data that allows them to make informed decisions.

The power of genetics and the highly heritability of carcass traits is a great thing for the beef industry.

Travis Thomas, Upper Iowa Beef

He admits his region could win an award for overfeeding, producing 1,700 lb. to 1,900 lb. finished steers. He says the goal is to produce a 950 lb. carcass with some quality.

“I think that’s going to be our No. 1 challenge,” he explains. “Not falling back to where we have excessive fat and having something the consumer doesn’t want. We’ve added tremendous value. That’s why we’re at where we’re at today. We’ve added value to the carcass. If it was about price, they would have been eating chicken and pork a long time ago. We’ve given the consumers options, and that’s what we continue to do today. And it takes a lot of discipline to not give them the bunker full of corn and get that product that meets Travis’ needs.”

One of Knobloch’s successful strategies involves working closely with a group of seven to eight ranchers, focusing on health management and vaccination programs. By implementing a comprehensive health protocol, he’s dramatically reduced respiratory issues and death loss. For instance, one set of calves came in at 575 lb and wasn’t pulled for respiratory issues until January, demonstrating the effectiveness of their approach.

“It’s 100% relationship, and it’s strictly finding those guys who want to follow that all the way through,” Knobloch says.

Packer Perspective

Thomas, head of procurement for Upper Iowa Beef, complemented Knobloch’s perspective from a packing plant viewpoint. His facility processes about 2,500 cattle weekly, working with approximately 450 farmer-feeder accounts ranging from small trailer deliveries to regular weekly potloads.

Thomas explains transparency is key. His plant provides individual carcass data for every animal, including harvest weight, quality grade, yield grade and trim reports.

“I can’t ask you to make the cattle better if I don’t give you the information on the backside to help you do that,” he explains.

He says the plant is exploring additional data collection like hoof scoring and health tracking to help producers improve their cattle.

“We’re in a people business,” Thomas says. “We’re in a relationship business, so we always try to work with them first and get them to our standards.”

Relationships First

Both Thomas and Knobloch stress the importance of relationships compared to price competition. Thomas says they rarely lose customers and don’t procure many cattle on the open market.

Knobloch says when he works with ranchers, he encourages them to work on the 90% of things they can control. Price will follow.

“The price is the one thing, like the weather, that we cannot control,” he says.

Focus on Quality, Manage Size

The Upper Iowa Beef plant consistently runs 15% Prime, with 45% to 60% Certified Angus Beef and upper Choice daily. They’re seeing increasing carcass weights, with some days averaging more than 1,000 lb. hot carcass weights.

When discussing future challenges, both acknowledge the ongoing issue of increasingly large cattle. Thomas says he believes the industry will adapt, noting plants and restaurants can find creative solutions for larger cuts, such as serving oversized ribeyes as meals for two.

“People are pretty ingenuitive, especially when there’s economics involved,” Thomas says.
Both Thomas and Knobloch summarize it’s not just about producing beef; it’s building relationships, data sharing and working together for continuous improvement from the cow-calf to the packer.

Your Next Read: Beef Flourishes, Grains Struggle: The Shifting Landscape of American Agriculture

Genetic Merit Scorecard: A Measuring Stick for Premiums Offered by National Beef

Thu, 07 Aug 2025 17:57:11 GMT

There’s a first for everything, and for the first time producers earned premiums on the U.S. Premium Beef LLC (USPB) Kansas grid based on the genetic merit of their cattle, starting in August 2024. One year later, the Genetic Merit Scorecard℠ (GMS) remains the measuring stick for these National Beef Packing Co., LLC (NBP) premiums on the USPB grid.

“It’s predictable, consistent quality,” says Chad Barker, NBP vice president of cattle procurement. He adds that the GMS allows them to forecast and sell that quality with some confidence, because of the predictive power of the tool.

“For us, this year’s been more about validating what we expected from a performance perspective, and does it line up with our value-added business; and it does,” Barker says. “To me, those things are both really positive. That makes it sustainable, and this program will probably continue to evolve as we learn and know more moving forward.”

The GMS is one of the AngusLink℠ value-added programs administered by the American Angus Association^® (AAA) in partnership with IMI Global and Where Food Comes From, and it objectively describes performance potential across four areas using a range from 0 to 200, with the industry average being 100.

The Genetic Merit Scorecard^SM allows producers to objectively differentiate the performance potential of their calves using a range from 0 to 200, with the industry average being 100. A Beef Score of 100 or greater can earn a premium on the U.S. Premium Beef LLC Kansas grid.

(American Angus Association)

The GMS Beef Score specifically predicts genetic potential for feedlot performance and carcass value and is calculated using the Association database and genetic information on sires and the cow herd. For producers and feeders, cattle harvested August 5, 2024, and later with a Beef Score of 100 or greater on the AngusLink℠ GMS can earn a grid premium of $5 per head. In December 2024, a second grid premium — $10 per head for cattle with a GMS Beef Score of 150 or greater — took effect, while those scoring 100-149 continued to receive the $5 per head premium.

These premiums have been in addition to all other premiums and discounts available based on grading and carcass performance and are exclusively available for cattle marketed through USPB and delivered to NBP plant locations in Liberal and Dodge City, Kansas.

Predictable performance

Barker says NBP has been pleased with the quality of cattle qualifying for these premiums.

“I think all but maybe four pens have been really high prime,” he says. “That’s something we would not be able to sort out or find without the scorecard.”

Troy Marshall, AAA director of commercial industry relations, says the cattle going into the program have been extremely good, averaging close to 150 for their GMS Beef Score.

Brian Bertelsen, USPB vice president of field operations, explains the cattle with a GMS going through the USPB grid have been well-above average. Looking at data from August 2024 through mid-February 2025, more than 44% have been Prime. The average for the industry is 11% Prime.

These qualifying cattle have averaged more than $200 per head premium over selling in the cash market, Bertelsen says. As a reference, the non-GMS or USPB average premium during the same period was a little more than $100 more than if those cattle were marketed on the average cash, live market in Kansas.

Bertelsen shared that overall, these cattle have excelled in all areas except for Yield Grade 4s and 5s, with those being higher than average for the USPB grid. Their average live weight was close to 100 lb. higher than all other USPB cattle.

“The better your genetics are for marbling, the longer you probably ought to feed them to let them do what you designed them to do,” he says.

Barker says the traceability component of this is something they like, but it’s also something that has not fully developed yet.

“We like being able to share and make progress and make improvements,” he explains. “We just have to find out what’s an effective mechanism for sharing and communicating it.”

Room to grow

At the one-year mark, Barker said the main challenge is getting enough volume consistently. Since January 2025, the number of cattle with the GMS being harvested at NBP has increased compared to the first several months of the program, but there is room and demand for more cattle.

“As long as we can continue to show a little incremental margin, we’re going to be committed to growing it, and we know most good things take time,” Barker says.

To qualify for the GMS, calves’ sires must be predominantly (50% or more) registered Angus and 75% of the bull battery must be registered.

“I know the guys that feed them like them,” Barker says about AngusLink cattle. “Then they bring a pretty big grid return.”

Marisa Kleysteuber, managing partner of Triangle H near Garden City, Kansas, estimates between half to two-thirds of the cattle at their feedyard are enrolled in AngusLink, and 50% of those are customer cattle. The rest are owned by Triangle H and K Ranch. Most of the cattle fed at their yard are marketed on the USPB grid.

“The GMS AngusLink program definitely rewards producers for producing high-quality beef,” she says. “Our focus is the consumer and producing what the consumer wants; and they’ve clearly said they want high-quality beef. I think it’s exciting that there’s another program out there that is rewarding the cow-calf producers for their willingness to focus on high performance, quality cattle.”

Tracking cattle with the GMS to earn grid premiums, “it makes it a little more challenging, and we’ve had to adjust our management some with how we’d typically sort our cattle,” she said. Other adaptations have included making sure all AngusLink certificate numbers are listed on the showlist for National Beef and providing that information two weeks ahead of harvest instead of one.

“This is just another way to send the market signals, and every dollar helps,” Kleysteuber said.

Who’s participating?

Before these grid premiums were added, people retaining ownership of their cattle through the feeding phase did not have much incentive to enroll in the GMS program outside of benchmarking their genetic progress.

“They now have a financial incentive,” says Doug Stanton, IMI Global senior vice president of sales and business development. “They can see in the US Premium Beef grid that they can earn an additional $5 or $10 a head based on their Genetic Merit Scorecard on the Beef Score specifically. In most cases it’s been eye-opening for them from the standpoint that cattle were maybe better than they thought they were.”

Many of those who earned premiums this past year have been those already comfortable with marketing cattle on the USPB grid or retained ownership.

“It’s really nice that those people can get a little bit more premium, a little bit more recognition,” Bertelsen says. “We can even better identify them in our data and recognize them with the higher premiums for the cattle that are truly genetically designed for our system.”

Stanton says he anticipates new participation coming through USPB members buying cattle with the GMS, placing them in a USPB yard and then delivering them to NBP. Bertelsen agrees and adds that more will also participate during the second year simply because they will have heard more about it.

“Moving forward, we sure hope that more cattle feeders and feedlots will step out and buy AngusLink GMS-enrolled feeder cattle to really boost the volume of cattle,” Bertelsen says. “The grid system really works. If you offer a carrot — in other words, a premium for the producer — at least some of them will chase that and achieve it.”

Bertelsen recognizes it is a challenging time to ask feeders to do that, given the current cattle supply.

“They certainly know and appreciate that genetics makes a difference,” he says. “If the record-high prices of feeder cattle postpone their stepping out and buying these cattle, that’ll change. This cattle cycle will come around eventually.”

For those ready to take the next step, he says he is quick to remind producers that the process of enrolling and getting a GMS for cattle is pretty easy.

“You don’t have to have an onsite audit,” he says. “You just need to send the birth dates, the registration numbers (for sires), and a description of the cow herd.”

There is no additional cost associated with the GMS program, aside from IMI Global’s Age and Source verification enrollment, which includes an EID tag. Plus, for cattle marketed on the USPB grid, a $1 per head premium is paid for each low-frequency EID tag that is read and assigned to a carcass ID number within each lot.

When available, feeders can lease USPB delivery rights to market cattle through USPB on the Kansas grid. Those interested should call USPB at 866-877-2525 or visit www.uspb.com for more information.

“As we see more and more acceptance of the scorecard as a valuable tool for describing cattle’s genetic merit in the marketplace, I know we’ll see this program progress,” Marshall summarizes. “There’s tremendous value in better understanding the genetics of cattle in our industry, and this has just added to the momentum we see for rewarding the good work producers are already doing.”

For questions about the GMS or AngusVerified℠, call 816-383-5100 , or contact AngusLink℠ via email at anguslink@angus.org . IMI Global can also be reached to help start an enrollment at 303-895-3002 , or producers can complete its contact form to get started at www.imiglobal.com/contact .

Answers to 3 Questions Regarding Carcass Yield

Mon, 04 Aug 2025 17:33:30 GMT

When having a butcher calf processed we face the question of how much freezer space will be needed for the take home product. As a general guideline, expect to take home about 42% of the live weight.

If basing the prediction off of the hot carcass weight (HCW), expect to take home roughly two-thirds. For example, if we had a butcher calf with a 1,500 lb. live finished weight, a dressing percentage of 63% would result in a 945 lb. HCW. After breaking down the carcass and packaging the cuts, we should expect about 630 lb. of beef. The actual amount of product taken home for consumption will vary based on degree of fatness and muscularity, cutting specs and carcass aging.

OSU Beef Extension Cattle Breeding Specialist Mark Johnson answers reader questions to a previous article, Expected Beef Yield from a Butcher Calf :

What is the expected yield of specific cuts?
Figure 1 shows the expected yield of specific cuts from a 750 lb. HCW.

Figure 1: Expected yield of specific cuts from a 750 lb. carcass
(Oklahoma State University)
What is the number of steaks expected?
In addition to the percentages and pounds expected shown in Figure 1, the following serves as a general guideline:
- 20 to 26 Ribeye Steaks
- 22 to 28 T-Bone/Porterhouse Steaks
- Six to eight Filets
- 10 to 14 Sirloin Steaks
The number of steaks yielded can vary a great deal based on the desired cut and thickness — most consumers prefer a steak between .75 to 1.5 inches of thickness. Steaks result from the rib and loin, which collectively account for just under 27% of the beef carcass. The remainder of the carcass is usually divided into roasts, tenderized steaks (often used for Chicken Fried Steaks), stew meat and ground beef.
How much external fat to leave on?
Strive for an optimum amount. Fat enhances flavor, palatability and the perception of tenderness. A calf’s ability to put on fat is dependent on time on feed, the quality of the ration fed and genetic potential.
Excessive amounts of external fat should be trimmed off. Although trimming off fat is not beneficial to the amount of take home product, a fatter carcass will lose less weight during the aging process.
Most processors strive to provide the best quality product possible. Custom processing instructions allow the processor to provide the specific cuts the customer requests. Dialogue between the customer and processor often leads to a better eating experience.

References:
Custom Beef Processing: Expected Yields

How Much Meat to Expect from a Beef Carcass

Expected Beef Yield from a Butcher Calf

Wed, 30 Jul 2025 10:54:04 GMT

Producers who finish their own calves or consumers who purchase a finished butcher calf often face the question of how much beef they will take home after the harvest and cutting process. The answer to the question dictates how much freezer space will be needed. The amount of product yielded from a finished beef calf is often misunderstood.

Accordingly, this topic addresses what to expect in terms of the relationship between live weight, carcass weight and actual take-home product from the carcass.

Dressing Percentage (DP) is the portion of the live weight that will result in hot carcass weight (HCW) after removal of the head, hide and internal organs. For most fed cattle, the HCW will range from 60% to 64%. HCW will vary and is influenced by gut fill, degree of muscularity and fatness, mud or manure on the hide, and pregnancy status.

For example, a 1,500-lb. live finished beef calf with a dressing percentage of 63% DP would yield a 945 lb. carcass. The 945-lb. HCW is not the amount of beef the consumer will take home to put in the freezer. It is noteworthy that a chilled carcass weight will be 2% to 5% lower than HCW. A beef carcass is 70% to 75% water, and as it chills, water evaporation will cause the carcass weight to decrease.

Chilled Carcass Weight, Primals, Sub-Primals and Retail Cuts
After the carcass is cooled, it will be further processed into cuts of meat. This process is referred to as breaking down the carcass. Beef primal cuts are the rib, chuck, shank, brisket, plate, flank, round, short loin and the sirloin. Primal cuts will be further processed into sub-primal or retail cuts.

The basic concept is to remove the majority of the bones, separate tender muscles from less tender muscles, to separate thicker muscles from thin muscles and to separate fatter from leaner portions. There are several factors that will influence the amount of beef that will be wrapped for the freezer. The most common factors influencing variation include:

External Carcass Fat has the greatest impact on the percentage of retail product from a carcass. As more fat is trimmed away, less weight will be in the packaged meat.
Superior Carcass Muscularity will increase the percentage of retail product. For example, Dairy-type cattle typically yield lower than beef-type cattle.
Cutting Style or the cutting specs given to the processor can affect the take home yield. This can be a major influence based on the amount of bone-in versus boneless cuts, how much external fat is trimmed off and the amount of fat in the ground beef.
Carcass Aging (typically for seven to 10 days) offers the advantages of improving tenderness and intensifying the flavor of beef. With respect to carcass yield, long-term aging can have a negative effect.

Bottomline

As a general guideline, expect to take home about 42% of the live weight for consumption. If basing the prediction off the HCW, expect to take home roughly two-thirds. If using the 1,500-lb. live butcher calf with a 63% DP referenced in the above example, you will need freezer storage space for about 630 lb. of cut and wrapped beef. More detailed information is available in the material referenced below.

How Much Meat to Expect from a Beef Carcass
Custom Beef Processing: Expected Yields

Your Next Read: Carcass Yield: Answers to 3 Questions Regarding Beef Yield

Next Step in the Supply Chain: Walmart Opens First Owned and Operated Case-Ready Beef Facility

Fri, 27 Jun 2025 20:29:14 GMT

A pivotal step in Walmart’s strategy to build an end-to-end supply chain for Angus beef , the company has opened its first-ever owned and operated case-ready beef facility.

“The opening of our new facility in Olathe, Kan., is centered on delivering more of what our customers want — affordable food and quality they can trust,” says John Laney, Walmart U.S. executive vice president, food. “This is the first case-ready facility fully owned and operated by Walmart, and that milestone ensures we’re able to bring more consistency, more transparency and more value to our customers.”

With more customers seeking greater transparency about where their food comes from, this investment demonstrates Walmart’s commitment to delivering traceable, high-quality products while strengthening supply chain resiliency and control.

In 2022, Walmart made an equity investment in Sustainable Beef LLC in North Platte, Neb., as part of its continued efforts in creating an end-to-end supply chain for Angus beef. Sustainable Beef’s majority ownership is local and producer-centric, with cattle sourced from no more than a 250-mile radius to the plant in a region that has exceptionally high-quality cattle.

The Sustainable Beef LLC plant processed its first cattle in late May. Once the plant if fully operational, it is expected to process 1,500 head of cattle per day.

Read More: From Seedstock to Meat Case, A Vision Becomes Reality for Nebraska Rancher

The Facility

The 300,000-plus-sq.-ft., state-of-the-art, case-ready facility will package and distribute Angus cuts sourced directly from Sustainable Beef LLC to stores across the Midwest, bringing even greater transparency to customers seeking quality beef options at Walmart stores in the region.

The facility will process fresh beef into case-ready cuts, packaged and ready for retail, which are then shipped directly to Walmart distribution centers to serve stores in the Midwest. The facility is also expected to generate increased business for suppliers and service providers, further amplifying the facility’s effect on the community.

“Kansas has long been at the forefront of the agriculture industry, and Walmart’s investment in Olathe is further driving our success,” says Kansas Governor Laura Kelly. “Through food production and supply chain innovations, we are proud to partner with Walmart to transform how we feed communities across our state and the region.”

The new facility will fulfill demand for quality beef in the region and is creating more than 600 Walmart jobs for Olathe and the surrounding community.

These efforts also support Walmart’s commitment to U.S. manufacturing and pledge to invest $350 billion in U.S.-made products by 2031. More than two-thirds of Walmart’s annual spend is on products made, grown or assembled in the U.S.

Your Next Read: Beef Producers Urge Congress to Vote Yes on Big Beautiful Bill to Deliver Tax Relief

Time to Redefine Yield Prices: Today We’re Paying For Weight, Not Value

Thu, 19 Jun 2025 17:35:23 GMT

Optimization is key in beef production — finding the right balance of muscle, fat and efficiency without going to extremes.

“Right now, you’re getting paid on a yield number that is grossly inaccurate,” says Dale Woerner, Texas Tech University Cargill endowed professor. “Somebody’s getting screwed in this deal because we’re making cattle heavier, but we’re actually digressing in red meat yield because cattle are just getting fatter.”

Warner is the featured guest on the newest “ The Future of Beef Show ” podcast released this week.

According to Woerner, when it comes to yield and meat quality, the tools we use to measure — and reward — beef performance are decades out of date.

Tune into the podcast to hear these five key points discussed:

The current yield grade equation is grossly inaccurate and needs to be updated , with only 15%-20% accuracy in measuring red meat yield.

Woerner explains the primary concern is the current yield grade equation, which was developed in the 1960s, is inaccurate for modern cattle. The existing system doesn’t effectively measure red meat yield, primarily because rib-eye area explains only 3% of muscling variation in individual animals. This means producers are essentially being paid incorrectly for their cattle.

“Depending on how you calculate it, but specifically on an individual animal basis, current yield grade equations sitting around that 15[%]-20% accuracy level, so far below a passing grade,” Woerner says.
Cattle are becoming increasingly fat, which is inefficient and costly. This fact is driven by market signals that incentivize weight over muscle.

“As we incentivize weight, particularly in cattle that have been on feed for a long time, we’re largely incentivizing fat,” he explains.
Technology like 3D imaging and CT scans can help more accurately measure red meat yield, with potential to revolutionize how cattle are valued.

“With the CT technology, not only can we measure muscle, fat and bone, but we can actually virtually cut apart the carcass and trim it to two or three different levels,” Woerner explains. “CT scanning is just more user-friendly than MRI. Even though MRI gives us greater clarity in the data, we just don’t need that level of clarity for what we’re doing.”

Woerner predicts it will be three to five years before a new system can be developed and preform to satisfactory levels before broad implementation.
Genetic selection should focus on muscling and efficiency, not just ribeye area, with an emphasis on moderation and breed complementarity.
The beef industry needs to optimize cattle production by using data, technology and reproductive innovations to improve feed conversion and overall meat quality.

Woerner stresses the goal is to produce cattle that:

Have optimal muscling.
Convert feed efficiently.
Produce high-quality meat.
Are environmentally sustainable.

“Tenderness is an ante up in a poker game, and you have to have tenderness to be acceptable from a consumer standpoint. But once tenderness is acceptable, then it’s all about flavor,” he summarizes. “Beef’s stronghold in the market will always be flavor.”

Your Next Read: 1,500-lb. Carcasses the New Normal, Not the Exception

The Truth About Wagyu

Thu, 19 Jun 2025 12:57:16 GMT

Amidst consumers’ protein craze and the growing trend for direct-to-consumer beef, Wagyu genetics are getting a little more of the spotlight and growing in popularity. But what’s different about this breed of cattle and how do they play a role in America’s beef industry?

Since the early 90s, the Reeves family has been involved in the Wagyu breed on their family ranch near Pullman in eastern Washington.

“My dad had the opportunity to go to Japan in the 80s to research the Japanese beef market and through that experience learned about Wagyu beef,” Arlie Reeves says.

After being impressed by the quality of beef, the family decided to shift their genetics program and currently holds the oldest active member in the American Wagyu Association.

The Reeves family started by crossbreeding and eventually worked into purchasing cattle that were 100% Wagyu. Part of this process looked like working with larger commercial operators by leveraging Wagyu’s calving ease for heifers and buying those calves back from producers at a premium to then sell on to feeders. They’ve also always had a meat business but it’s not the main focus.

Even though the meat business is not the primary focus of the operation, it has allowed Arlie to gain insight into why consumers want Wagyu beef.

She says, “I think the word Wagyu has a lot of mystery to it and many people haven’t had a chance to try it.”

Outside of the mystery appeal, the product itself is very well marbled.

“Folks are coming to us because it’s more than a prime product and they get to know where their beef is coming from.”

Arlie and her family don’t ship beef across the country but instead focus on a local market. To accommodate customers from farther away, they schedule pickup times in larger cities.

Selling direct-to-consumer has also highlighted some misconceptions about Wagyu for Arlie.

“There’s a general misconception that real Wagyu only comes from Japan. That’s where these genetics originated from but they were brought into the United States and we DNA parent-verify every animal so our customers know they are Wagyu,” Arlie explains.

Part of the confusion around this topic comes from the variety of Wagyu categories: F1 (50%), Purebred (93.75%-99%), and Fullblood (100%). All of these categories of Wagyu offer a phenomenal product to the consumer, but they might not understand the industry lingo and difference between products.

The shift to Wagyu didn’t come without doubt or criticism for the Reeves family.

“The cattle themselves are heavily criticized because they are smaller-framed and thinner in appearance,” she explains.

However, they offer several great qualities like high marbling and calving ease.

“I never won the county fair with my steers, but I did win the carcass contests,” Arlie says.

Additionally, there’s a misconception that Wagyu are wild, poor mothers and sickly. The Reeves family has shown otherwise as they utilize low-stress handling techniques and run their herd like a commercial operation where the cows must calve on their own.

If producers are interested in utilizing Wagyu genetics, Arlie shares, “It comes down to understanding that the cattle industry is not a get-rich-quick model.”

Wagyu need to be fed out to 25 to 30 months of age which is longer than other breeds, and your processor needs to be able to maximize value in the carcass by pulling out not just the traditional, old-school beef cuts because the marbling in the Wagyu carries down throughout the carcass in a unique way.

You can listen to the full conversation on the Casual Cattle Conversations podcast.

Your Next Read: 1,500-lb. Carcasses the New Normal, Not the Exception

NJHA Fed Steer Shootout: Educating the Next Generation about Cattle Feeding and End Product

Wed, 11 Jun 2025 15:37:24 GMT

Providing youth with first-hand knowledge of the commercial cattle feeding industry is the goal of the National Junior Hereford Association (NJHA) Fed Steer Shootout. Started in 2017, the American Hereford Association saw the need to educate youth about the production and commercial side of the beef industry.

Today, working with HRC Feed Yards in Scott City, Kan., participants get a chance to discover how their cattle perform beyond the pasture while gaining a broad knowledge of the cattle feeding and packing industries through a comprehensive educational contest.

(American Hereford Association)

The youth can feed a minimum number of Hereford or Hereford-influenced cattle in the program. Participants receive cattle feeding performance updates throughout the cattle feeding period and individual carcass data after the cattle are harvested. Participants also receive a collective summary of all cattle enrolled in the program to see how their cattle performed relative to the entire group.

Haley Mouser, Tenstrike, Minn., first participated in the shootout in 2018. Today she serves on the NJHA board as vice president and credits her experience participating in the program to opening her eyes to the entire beef industry as well as developing her desire to serve as a NJHA leader.

Mouser says key learning experiences included understanding carcass quality, nutrition and animal health.

“It’s such a unique experience,” says Trevor Johnson, Hereford breeder from Centerville, S.D. “It shows the synergies between every sector and how, as an industry, we can get better about working together.”

Johnson and his brother participated in the Shootout in 2017 and 2018 as junior members. He says the program was a transformative experience that ignited his passion for the cattle feeding industry.

“I would equate it to an animal science class reading out of a textbook versus going and doing a lab. It really brings to light what we all know about EPDs and puts it to the test,” Johnson summarizes.

He is another example of how the feedout program can significantly influence a career path, as demonstrated by his progression from a junior member to participating in two large commercial feedyard internships to his current industry roles.

Today, Johnson helps manage his family’s seedstock, cattle feeding and farming operations. He also serves as a commercial marketing representative for AHA.

Hereford youth can enter a pen of 3 or an individual purebred Hereford or commercial Hereford steer.

(Taylor Belle Matheny, American Hereford Association)

More Than a Contest

Lee Mayo, HRC Feed Yards general manager, says the shootout isn’t just a contest, but a comprehensive learning experience that connects young people with industry professionals. He says he is particularly proud the program offers participants unprecedented access to information.

Driven by a deep commitment to the cattle industry and developing future producers, Mayo says he sees the program as a critical initiative with two primary objectives: advancing the Hereford breed and educating the next generation.

Mayo’s goals of the program are multifaceted:

Develop more viable Hereford genetics
Educate young people about the cattle industry
Provide real-world data for breed improvement
Create opportunities for future industry leaders

Youth can submit performance portfolios from data reports they receive throughout the feeding period and respond to short-answer questions summarizing what they learned throughout the program. The top three contestants, in both the junior and senior divisions, are selected from the submitted portfolios and have the opportunity to compete for the NJHA Fed Steer Shootout Contestant of the Year titles. The selected contestants present a short speech followed by a panel interview about what they learned during the contest and how they can apply this knowledge in the beef industry.

More than 140 individuals attended the 2025 Hereford Fed Steer Shootout Field Day April 11-12 at HRC Feed Yards. The annual field day combines an educational and networking opportunity when participants can see their cattle at the last stage of the feeding period and learn from professionals about the cattle feeding and beef packing sectors.

(Taylor Belle Matheny, American Hereford Association)

Field Day Adds to Education

An annual field day at HRC Feed Yards compounds the educational and networking opportunity when participants can see their cattle at the last stage of the feeding period and learn from professionals about the cattle feeding and beef packing sectors.

“It’s the applicability of what gets learned that makes it an industry leading experience,” Mouser explains.

Mayo says the combination of hands-on experience, cutting-edge knowledge from industry experts and comprehensive data collection makes it, in his words, “a program that’s unparalleled.”

Johnson adds, “It opens your eyes and broadens your horizons to what’s possible and what’s out there. People might be surprised by the alternate career paths they didn’t even know existed.”

Mouser says she remembers Mayo saying at the first NJHA Fed Steer Shootout Field Day, “You can always chase the goal of a yield grade one, quality grade Prime — and that’s never going to change — while what it takes to get a banner is always going to be fluctuating in the industry side of things. A YG 1, Prime carcass is a goal you can always chase. It’s set in stone.”

(Kelsey Vejraska, American Hereford Association)

Not Just a Youth Program

AHA and HRC host the Hereford Feedout Program for adult members. From a breeding perspective, Mayo’s goal is to help Hereford breeders gather comprehensive, real-world data about cattle genetics.

“By learning their herd’s genetic potential and understanding what performance traits cattle feeders and beef packers find the most valuable, producers can build a more effective marketing plan to make sounder marketing decisions year after year,” explains Trey Befort, AHA director of commercial programs. “The value of this information and being closely engaged with the cattle feeding sector has always been important. It is becoming invaluable as more cattle are channeled into specification-based, value-added areas of the supply chain.”

The adult program was added in 2020.

“It is a great opportunity for those who want to learn more about their genetics and industry as a whole and not have to take a huge risk,” Befort says.

Breeders with larger groups of 50 head or more are able to have their own pen at HRC. The adult AHA members are also invited to the field day to see their cattle on feed as well as participate in the educational program.

Combined, 129 seedstock producers, NJHA members and commercial cattlemen from 24 states enrolled 1,341 Hereford and Hereford-influenced steers and heifers in the programs this year.

Befort says the growth of the program is exciting. In 2017, 29 youth from 10 states entered 72 head compared to 96 youth from 24 states entering 281 head this year.

(Taylor Belle Matheny, American Hereford Association)

“We believe in the program. We believe in the education and that more people should know about this,” Mayo summarizes. “Everyone involved in the beef industry has a role in feeding the world. If we can teach breeders and have them take ownership and responsibility for the end product, I am really excited to see the progress of the Hereford breed over the next 50 years.”

Your Next Read: Building the Next Generation Cow Herd Using Genomic Testing

Drovers Round Up May 14

Wed, 14 May 2025 20:03:20 GMT

Hereford Feedout Program

Producers with Hereford genetics can participate in the Hereford Feedout Program, created by the American Hereford Association (AHA) and HRC Feed Yards.

Program Benefits

Maximize your profit potential
Collect valuable performance and carcass data
Improve carcass EPD accuracy
Expand market avenues
Gain access to the U.S. Premium Beef® grid
Market into the Certified Hereford Beef® brand

Program Guidelines

Enrollment Deadline – Fall Calves: May 15, 2025
Delivery to HRC Feedyards: TBD
Full-pen groups (50+ hd.) can be arranged to be sent to HRC Feedyards at any time.
Groups of 5 head minimum per producer
Weaned minimum of 45 days (60 days preferred)
2 rounds of vaccinations (MLV) — link to specific recommended protocol below
Weight criteria: 600 lb. and higher strongly advised
Financing options available

Learn more at: Hereford Feedout Program

2025 Auctioneer Scholarship Open

Applications are open for the L MA Auctioneer School Scholarship . This one-time scholarship supports individuals ages 18 to 25 who plan to attend auction school and apply their training to strengthen the livestock marketing industry. Apply between May 9 and June 20, 2025, and take the next step in your auctioneering journey. Applicants must submit an essay demonstrating their knowledge of livestock marketing and be endorsed by an active LMA member.

Toxic Plants and Livestock Health Webinars

Livestock producers can learn how to recognize, prevent, and manage toxic plants in pastures and rangelands through a three-part Toxic Plants Webinar Series hosted by Nebraska Extension.

Specialists in range and forage management, veterinary toxicology, and plant science will share best practices and insights into plant toxins affecting livestock health. The webinar series is open to all and will be especially useful to cattle producers, pasture managers, and landowners.

Each session will be held from 7:30 to 8:30 a.m. CDT and will include time for audience questions. Registration is $30 per participant and includes a copy of EC-3037 Nebraska Plants Toxic to Livestock to be mailed to participants.

Session 1: Common Toxic Plants
June 11, 7:30-8:30 AM. CDT
This session will cover the identification of common toxic plants found in Nebraska pastures and rangelands, including range and forage species. Experts will discuss seasonal and environmental factors—such as drought or overgrazing—that increase the risk of poisoning. Presenters: Ben Beckman, Cheryl Dunn, and Ryan Benjamin.

Session 2: How Plant Toxins Affect Livestock Health
June 18, 7:30-8:30 AM CDT
Participants will learn about the different classes of plant toxins, how they affect livestock, and how to recognize the signs of poisoning. The session will also provide guidance on veterinary care and emergency response. Presenters: Ben Beckman and Lindsay Wachter-Mead.

Session 3: Prevention and Management
June 25, 7:30-8:30 AM. CDT
This session will focus on practical management strategies to reduce the risk of plant poisoning, including grazing management, stocking density, and the control or removal of toxic plants. Presenters: Ben Beckman, Jerry Volesky, Lindsay Wachter-Mead, and Ryan Benjamin.

To register for the webinar series or learn more, visit https://go.unl.edu/toxicplants

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Improving the Grade: More Than 10% of Carcasses Today are Grading Prime

Tue, 06 May 2025 19:38:42 GMT

As cattle markets continue to soar so do cattle carcass grades and fed cattle weights.

In a recent “ Southern Ag Today ” article, Josh Maples, University of Mississippi associate professor of agricultural economics, shared fed cattle weight and beef quality grade trends.

(USDA-AMS)

The grading percent chart shows the percentages of fed cattle grading Prime, Choice and Select weekly since 1998. Choice carcasses represented about 50% to 55% of the cattle in the 2000s but have more recently been hovering in the 75% range. Meanwhile, the percentage of cattle grading Select has declined from roughly 35% in the early 2000s to less than 15% in recent years.

“Genetic improvements, cow-calf and stocker management practices, and feedlot technologies have played roles in this increase,” Maples says.

He also points out the recent increase in carcasses grading Prime.

“For the past few weeks, more cattle have graded Prime than Select,” Maples says. “About 3% to 4% of cattle graded Prime in the 2000s compared to 10% to 12% in recent years.”

(USDA-AMS)

As shown on the dressed weight chart above, fed cattle dressed weights have increased over time.

“Technological advances in raising cattle have allowed the sector to produce more beef per head,” Maples explains.

The chart shows a few years of declining weights and seasonal patterns within years, but the general trend is increasing fed steer weights over time. Assuming a 62.5% average dressing percentage, a 950-lb. dressed weight would equal a 1,520-lb. live weight.

“Larger weights in 2024 boosted beef supplies to offset fewer head processed,” Maples says.

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Beefing Up Marketing: Wagyu Producers Create Authentic Program

Fri, 21 Mar 2025 16:33:15 GMT

Wagyu breeders are known for their strong “gate-to-plate” relationship with consumers and their advanced knowledge of beef quality. Aiming to add more value, document quality and ensure consumer confidence, the American Wagyu Association (AWA) has created an Authentic Wagyu Program including a process verified program (PVP) and a registered grading specification .

“The Certified Wagyu Program was created to combat claims of ‘fake Wagyu’ and ensure authenticity,” explains Sheila Patinkin, a Wagyu breeder from Springfield, Vt.

Patinkin has been raising Wagyu cattle since 2008. She operates a farm-to-table business, selling 80% of her products using e-commerce and distributing the rest to high-end hotels and restaurants. Patinkin has served on the American Wagyu Association (AWA) board since 2020 and was president in 2023 and 2024.

According to Patinkin there have been consumer concerns that some products marketed as Wagyu in the past did not actually meet true Wagyu standards, leading to confusion.

Jerry Cassady, AWA executive vice president, says the two programs were created to assure consumers they are buying the highest quality Wagyu beef and protect the Wagyu name, adding value to Wagyu beef and enhancing the breed. The programs will be accessible to all U.S. Wagyu producers.

“What really separates this PVP from others is the traceability aspect built into the program to assure consumers are getting what they pay extra for,” Cassady says. “When we see Wagyu on the menu consumers expect more and are willing to pay extra for the higher quality. However, with that commitment comes a higher expectation for a memorable eating experience, every time.”

About the program
With the Authentic Wagyu PVP Program, through DNA parentage analysis, each steak will be able to trace back to the animal’s parents. This trace-back feature is offered through the AWA and will guarantee consumers are getting Authentic Wagyu.

The PVP program was developed first to verify the breed composition, production processes and quality attributes of Wagyu beef. It involves a rigorous USDA audit and certification process.

Cassady explains the G162 spec, which requires a minimum marbling score of 800 (slightly above the bottom of the USDA Prime grade), was developed to help the association pass the PVP audit.

“Now that the spec is in place, it provides a simpler pathway for producers to participate in a USDA-Certified Wagyu Meat program, even if they don’t want to go through the full PVP process,” he says. “For example, if steaks are advertised as 100% full-blood Wagyu, through the parentage trace-back feature, consumers will have the confidence to know they are truly getting 100% full-blood Wagyu.”

Wagyu breeders can now enroll in the Authentic Wagyu PVP program.

(Photo provided by Sheila Patinkin. Sample label provided by AWA.)

How to participate
To participate in the G-spec program, interested producers will need to sign licensing agreements assuring specifications are being met. The cost will be $2 per carcass. Interested processors will need to sign licensing agreements assuring specifications are being followed. Processor fees will be $5 per carcass.

Ginette Gottswiller worked with the AWA board and Cassady to create the PVP and G-spec. She explains to participate in the PVP, producers must enroll three months prior to harvest. The enrollment cost is $50 per head, which covers the cost of the DNA test and RFID tag.

To start the process, a producer completes the enrollment form and sends it back to the AWA office along with copies of calving records for each group being enrolled. Trained staff will go through an enrollment and training interview with the producer. During the training it will be determined if the producer is feeding out their own cattle or if they are going to another location for the feeding phase.

Producers will be asked what processing plant they plan to use and determine if the plant needs to become remote grade certified. If the plant is not remote grade certified they can accomplish this task within the three-month enrollment lead time.

Once a producer completes the paperwork and interview process, they will be issued an RFID ear tag or RFID ear tag/TSU combo to denote the cattle have completed the first step in the enrollment process. Currently the RFID tags must be sold and shipped in multiples of 50 RFID tags or RFID/TSU combo sets. Tags will be shipped directly to the producer.

Producers will sign an enrollment form, which is an affidavit following procedure and protocol, and agree to allow an AWA/USDA audit at any time and any resulting data can be utilized by AWA.

The feedlot or farmer feeder portion of the PVP process will ensure the animals enrolled maintain their identification through the feeding phase. The feedyard portion of the program requires enrollment and training on a yearly basis provided by the AWA staff. The training instructs the feedyard manager through the required paperwork from receiving cattle into the yard to the animal’s arrival at the processing facility.

A feedyard is the cattle’s location from approximately 650 lb. until they reach harvest weight. This could be at the producer location or another entity that feeds cattle from more than one producer. The person or entity that manages and feeds the cattle on a day-to-day basis is who will be trained for the feedyard program within the PVP.

The processing plant enrollment will need to be done once the plant is remote grade certified. The first enrollment for every plant will be an on-site certification by AWA staff. Additionally, the plant will be trained by the DNA Traceback PVP Lab to take samples from randomly selected producer’s finished meat products for the traceability portion of the PVP.

1 of 2:

New programs will allow Wagyu breeders to differentiate their products.

Shelia Patinkin, Vermont Wagyu

2 of 2:

New programs will allow Wagyu breeders to differentiate their products.

Shelia Patinkin, Vermont Wagyu

Adding value
Cassady summarizes for producers these programs offer an opportunity to differentiate and add value to their Wagyu and Wagyu-influenced cattle. Producers can market calves as potential candidates for the programs, highlighting their genetic potential. Those who fully qualify can then sell their beef with the verified Authentic Wagyu certification, assuring consumers of the authenticity and quality.

“My vision is for producers, processors and packers alike to recognize the importance of assured quality sourced from known ranches right here in the U.S.,” Cassady says. “With this assurance they will recognize the value of the program and be willing to pay a premium for those who enroll in the program.”

From the consumer perspective, the programs are designed to build trust and confidence.

“A key challenge we have faced is effectively communicating the differences between full-blood, purebred and percentage Wagyu to consumers,” Patinkin says. “The technical definitions can be complex, but establishing clear authenticity claims is crucial to rebuilding trust in the U.S. Wagyu market.”

Gottswiller says although many Wagyu producers have already developed their own direct-to-consumer marketing channels, the new certification programs can still benefit them by adding an extra layer of quality and authenticity claims.

Patinkin says she feels optimistic about the potential for the program to gain traction, driven by increased consumer awareness and growing foreign competition.

“The program’s focus on traceability and quality will help Wagyu producers differentiate their products and command premium prices,” she says.

To learn more about the Authentic Wagyu Programs, visit wagyu.org/for-producers/authentic-wagyu-pvp .

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Speer: Diligence Is The Mother of Good Luck

Tue, 11 Jun 2024 20:45:00 GMT

Think I’ll flip a coin I’m a winner either way.
Mmmmm I feel lucky today

Mary Chapin Carpenter

Camera Grading: Following the first column on camera grading , one reader sent an email stating that, a “half century ago USDA Prime was being harvested at 2.3 to 2.5 of all harvested animals. That has not changed and we are still at 2.39 percent.” He then shared this thought regarding USDA’s grading system: “At best it is total incompetence and at least it is criminal and someone is getting paid.”

He didn’t offer any corroborating data. But the sentiment matches the original assertion that camera grading (and grading in general) is somehow a “farce”. So, let’s unpack that from a real-world perspective.

Central Planning: At the start, there’s one key item to consider – namely, the distribution (or allocation) of grade assignment across the slaughter mix. IF one believes there are too many carcasses grading Prime, THEN we need to follow with questions about how that happens. IF the process truly is a “farce” or even “criminal”, THEN there must be some central planner -the master behind the curtain - assigning grades across all the plants and all the shifts.

Of course, we all know that to NOT be the case.

Dumb Luck: In March, I wrote a column highlighting closeout data from customers of Gardiner Angus Ranch . It was intended to demonstrate revenue potential associated when one is intentional about genetics and management. The same data is updated through early-June and highlighted in the graph below. Note the incremental and systematic gains in the percentage of Prime year-over-year.

IF the process is a “farce”, or “incompetent”, or “criminal”, THEN what are the odds that over18,500 head of cattle over the span of six-and-a-half years just happened to win the scratch off so consistently?

Not only win, but manage bigger prizes with each consecutive year. Maybe it’s just dumb luck?

Genetic Tools: Of course, NONE of it’s luck. To the contrary, as explained in the grid column , it’s “the direct result of: 1) producing high-quality cattle, 2) implementing excellent management (staring at calving and throughout the entire feeding period), and 3) selling the cattle into a responsive grid that rewards those efforts.”

With that in mind, I requested sale data from the Gardiners going back to 2014. The purpose being to review the trend of marbling EPDs of the bulls sold in their respective spring sales (see second graph). In just 10 years, the average has jumped by nearly one-half marbling score on nearly three times the number of bulls (and all the while still outpacing the genetic trend for the breed ).

Replicate The Process: As a result, the cattle kill sheets are precisely what we’d expect: EPDs and the principles of population genetics really work. Mark Gardiner explains it’s the result of “using selection discipline” and being able to, over time, “replicate the process.” That produces stacked genetics for a highly heritable trait – all leading to the outcome above. As such, it’s a case study in what’s possible.

Progress: A South Dakota commercial producer also emailed me following the first column expressing his frustration about the lack of acknowledgement towards the work that’s been done. The naysayers refuse to see “…the progress the herd has made in marbling scores, and the influence progressive breeders have applied to this issue.” They either don’t know, or want to discredit, how much the cowherd has changed over time.

The “farce” (or “incompetent” or “criminal”) camp, for whatever reason, portrays the advancement as a function of lady luck. They negate the work and the investment and the thought and the discipline that makes it all happen.

But wait…maybe they’re right? After all, diligence is the mother of good luck.

Nevil Speer is an independent consultant based in Bowling Green, KY. The views and opinions expressed herein do not reflect, nor are associated with in any manner, any client or business relationship. He can be reached at nevil.speer@turkeytrack.biz .