In this file:
· CAB: Another Billion In The Books
… For the first time in 16 years, the Certified Angus Beef ® brand (CAB®) reported lower annual pounds sold for its fiscal year that ended September 30… global sales of 1.175 billion pounds were down 6%...
· CAB's Sara Scott is Helping Consumers Understand How High Quality Beef is Produced
Consumers want to know where their beef comes says Sara Scott, vice president of foodservice for the Certified Angus Beef…
CAB: Another Billion In The Books
Kylee Kohls, Drovers
October 8, 2020
Blindfolded on a rollercoaster, this year in the beef business was filled with unexpected upside-downs and lurches.
Whether a restaurateur in New York City or a rancher in Nebraska, the impacts of COVID-19 make 2020 a ride no one will soon forget.
For the first time in 16 years, the Certified Angus Beef ® brand (CAB®) reported lower annual pounds sold for its fiscal year that ended September 30. Still, 2020 was one of strong performance and the fifth consecutive year with sales of more than a billion pounds across 51 countries. Those global sales of 1.175 billion pounds were down 6%, or 75 million pounds.
"We’re prepared and positioned today to support our partners’ business recovery and growth as we move forward," says CAB President John Stika. "We’re fortunate to be in good shape because of the combined effort across our community."
Supply set to meet demand ...
CAB's Sara Scott is Helping Consumers Understand How High Quality Beef is Produced
Oklahoma Farm Report
09 Oct 2020
Consumers want to know where their beef comes says Sara Scott, vice president of foodservice for the Certified Angus Beef ® (CAB) brand. During a recent interview with Radio Oklahoma Ag Network Associate Farm Director and Editor KC Sheperd, Scott explained how they are working to help consumers understand more about cattle production.
It is a great opportunity for cattle producers to be that voice to help consumers, Scott said.
The average American today is three generations removed from the family farm, so it’s no surprise they don’t know how food is produced, she said.
Raising cattle is not an easy job but producers are passionate about their vocation, as consumers are just as passionate about figuring out where their food comes from, Scott said.
One of the places CAB starts that conversation about food production is between ranchers and chefs.
Being able to connect those two is important because you have folks that are very passionate about their specific parts of the food industry, Scott said.
Scott said when chefs have a better understanding and appreciation for the hard work it takes to get that beef product here, they realize they don’t want to mess it up.
Certified Angus Beef is built as a pull through demand system as consumers are willing to pay more for a premium product that meets 10 science-based specifications, Scott said.
Cattle who hit the specifications are worth more...
more, including audio [6:16 min.]