Tag Archives: Every number has a story

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Every number has a story: 1%

30 days. 30 numbers. 30 stories. One goal. We wanted you to learn more about high-quality beef production. Not because we (obviously) love this brand, but because it matters to you. You may or may not intentionally produce cattle for Certified Angus Beef ® brand, but it impacts you either way. I’m not trying to […]

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These calves come from a long line of high-marblers.
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Every number has a story: 35th

I fondly remember the first beef production classes I took in college and the fundamental ideas that were impressed upon me as an ambitious but incredibly naïve student. One that I recall most vividly is the concept of matching the cow to the environment and the bull to the market. It always made sense to […]

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A slice of prime rib (ribeye) as the finished product, ready for consumption!
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Every number has a story: $4.52

Turkey or ham. Turkey or ham. Turkey or ham. If 30% of consumers consider beef roast as “appropriate for a holiday meal” (according to recent polling), why in a family of beef producers do I have turkey and ham at every holiday gathering?! The likely answer is tradition. Although there’s a bright spot (and perhaps opportunity?) […]

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JSF
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Every number has a story: 40%

There are only two tenderloins on a beef animal. Steaks that are known as “middle meats” make up just 12% of the total carcass. That is to say that not everybody can sell filet mignons. And that’s okay with John Soules, Jr., of John Soules Foods, in Tyler, Texas. Since 1975 his family company has […]

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2006_mr_TCSCF_carcass shots-1
Hot topics, Research
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Every number has a story: .53

Decades of data from Certified Angus Beef ® brand licensed packers show a typical pen-average fat thickness for finished cattle of 0.53 inch, with a range in those averages of less than .25 to more than 1 inch. Although 0.4 was long considered the target, data across the last 20 years points to barely finished cattle […]

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