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CAB Carcass Weights Edge Higher

Brand adjusts spec to reflect today’s market needs.

As finished cattle grow heavier each year, Certified Angus Beef LLC (CAB) has chosen to adjust the Certified Angus Beef® (CAB®) brand weight limit to 1,050 pounds (lb.), effective Nov. 24.

Prior to 2006, the 1978-established subsidiary of the American Angus Association had no weight limit, but relied on a yield-grade requirement. Eight years ago that was replaced with a ribeye size bracket of 10-16 square inches, an external fat limit of 1 inch and a carcass weight cap at less than 1,000 lb. as part of the brand’s 10 specifications.

Since then, the North American cattle herd has continued to decline, and feedlots added more weight to each animal to compensate. U.S. average weekly steer carcass weights recently eclipsed the 900-lb. mark. Read more.

Radale Tiner

Radale Tiner

Association Perspective

There is power in networking.

As a regional manager, I am often asked, “What can I do to be more successful in the Angus business?” There are many ways to be successful in the cattle business, and what works for one breeder may not necessarily work for another. However, one strategy that seems to always benefit breeders is the power of networking. Raising great cattle is the first step to being successful; the next step is to build a network of breeders who can all benefit from each other.

“How do I network?” A network can be established by using a couple of different approaches. One approach I often suggest to breeders is to go to sales and be seen. Even if you don’t really plan on purchasing anything at the sale, it is always a good idea to go and visit with breeders. This method has several benefits, one being that you are building relationships with people who might one day become your customer. Read more.

Improved Feed Efficiency, Profitability

American Angus Association enhances $F and $B to improve selection capabilities.

The nation’s largest beef breed organization has released newly improved bioeconomic tools aimed at identifying animals with better performance and profit potential.
The American Angus Association on Friday, Dec. 5, released its national cattle evaluation (NCE) containing genomic-enhanced expected progeny differences (GE-EPDs) and information like percentile tables and breed averages — along with updated economic assumptions used to calculate its suite of bioeconomic dollar-value indexes, or $Values.

The report contained important first-time enhancements to the feedlot value ($F) and beef value ($B) indexes, made possible by a growing amount of feed-intake data recorded by producers during the last 10 years. Read more.

Cattlemen’s Boot Camp

Register by March 2 to secure a place at the educational event to be in Florida March 9-10.

Cattle producers are invited to gather for a Cattlemen’s Boot Camp March 9-10 at the Jackson County Agricultural Center in Marianna, Fla. The event is hosted by the American Angus Association in partnership with the University of Florida, and provides purebred and commercial producers timely information presented by academic and industry professionals.

Registration is now available online and is open until March 2.

“We are looking forward to hosting cattlemen in Florida this March for an extensive program aimed at improving operations of all types. There is something for everyone,” says Ashley Mitchell, Association assistant director of events and education. Read more.

Equipment Essentials

This South Dakota couple has sold ranch supplies for 35 years; here they share their favorite products.

Gary and Amy Cammack have operated Cammack Ranch Supply near Union Center, S.D., for 35 years, so they are well-versed in knowing what equipment adds value to a ranch operation. The couple also operates a large, commercial cow herd and have incorporated many of their favorite equipment tools into their own operation.

What items wouldn’t they want to ranch without?

Topping the list is a bale processor. Gary explains that it cuts the hay in the bale shorter, so that cows will consume it more easily. He estimates it improves utilization of the bale by about 15%. In addition, there are fewer long stems on the ground, which Cammack has sometimes seen kill grass if too much waste is left. Read more.

What’s Inside …

In this December edition of the Angus Beef Bulletin EXTRA, you'll find valuable articles devoted to the management, marketing, and health and nutrition of your beef enterprise. Select from the tabs at the top of the page to access this month’s entire offering by category. A few select features include:

News Briefs …

The American Angus Association and its subsidiaries generate a wealth of information to keep members and affiliates informed of what’s happening within the industry as well as with the programs and services they offer. Click here for easy access to the newsrooms of the American Angus Association and Certified Angus Beef LLC and the Angus Journal Daily archive recently made available in the Angus Journal Virtual Library.

The North American Beef Cow And Heifer Situation

Canada and Mexico have not yet started to feel the short-term cattle-numbers squeeze that is associated with the early stages of herd expansion.

The Canadian and Mexican cow and heifer situation has implications for herd size and cattle production on the North American continent in coming years and more immediately on current feeder supplies. Record U.S. cattle prices provide a tremendous pull for cattle of all types and from all possible sources. For the first 10 months of 2014, total feeder-cattle imports are up 22% — some 219,000 head. More than 60% of that year-over-year increase in feeder-cattle imports from Canada and Mexico were heifers. Read more.

Your Health


Don't Founder During the Holidays

During the winter holidays, choose activity and healthy food options.

From late-November to the first of January, winter holidays can bring a feeling of dread as people encounter lots of different opportunities to overindulge.

Pam Duitsman, a nutrition and health education specialist with University of Missouri Extension says there are several things that can help lessen the risk.

“First of all, consider incorporating traditions that focus on having fun, not on the food,” said Duitsman. “For example, select an activity or game that everyone will enjoy. Depending on the weather, an outdoor activity might be ideal.”

Active ideas include sledding, ice skating, touch football, horseshoes, or taking a walk to admire the neighborhood’s holiday decorations. Read more.


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