Corner on Quality

Each month a different staff member at Certified Angus Beef LLC writes about the latest news in their division and how it relates to the cow-calf producer. The column is available to any state Angus association or Angus newsletter. To add yourself to the e-mail distribution list contact us.

August 2010
A healthy dose of moderation by Mark Gwin, CAB Technical Services Manager
Out on the ranch you understand, "everything in moderation." Here's how to use that concept to explain why we should enjoy a nice, juicy Certified Angus Beef ® brand steak.

August 2010
For the love of great steaks by Deanna Walenciak, CAB Director of Trade Marketing
You are passionate about what you do. Ranching, farming and raising cattle are your life. From the long days and the not-so-glamorous jobs to the excitement in each newborn calf, most ranchers can't imagine another way of life.

July 2010
Busting through roadblocks by Mark McCully, CAB Assistant Vice President, Supply
The objections go on and on, as potential customers throw up roadblocks to keep you from selling them a bull. How good are you at overcoming and disputing these common barriers?

June 2010
Which trail are you on? by Geof Bednar, CAB International Director
Ag Econ 101 teaches just two basic roads to profitability. You either follow down the commodity trail—decisions center on being the least-cost producer and, on average, the price you receive is equal to the cost of production. Or we push up the trail to higher ground, seek greener pastures and become a price driver by differentiating based on consumer preferences.

May 2010
SMACKDOWN! by Mark Polzer, CAB Vice President, Business Development
When most people think about high-quality beef, the first impression is of a juicy, well-marbled steak sizzling on a grill. However, consumers felt economic pressure to trade down over the last couple of years.

April 2010
No ordinary days out there by Heidi Scheffler, CAB Executive Account Manager
Like "average" weather, it's hard to pin down while it's happening.

March 2010
Reaching out with new tools by Jennifer Kiko, CAB Communications & Media Manager
Our goal: tell your story and reinforce the integrity of the beef you produce. Recently, we've been sharing that message through social media, reaching thousands more Certified Angus Beef ^® brand fans

February 2010
Can you beat that? by Laura Nelson, CAB Industry Information Specialist
Your folks might have tried convincing a younger you there were more important things than walking out of the country fair show ring with a purple rosette. Well, they were and still are correct - it's the carcass merit of that steer that really matters. Understanding how your carcass data measures up against others could reward your bottom line with prize money and more carcass premiums.

January 2010
The proactive payoff by Amanda Barstow, CAB Brand Assurance Director
Whether it's cattle on the hoof or beef on the plate, sales make up the lifeblood of our business. Customer service keeps it pumping.

December 2009
Factory farm or family heritage? by Christy Johnson, CAB Special Projects Manager
Certified Angus Beef LLC (CAB)-licensed grocery stores, foodservice distributors and restaurant partners have long wanted to create that connection to producers just like you. The growing "locavore" movement is an indicator that consumers also want to feel engaged with the stories and sources of their food.

November 2009
Brand extensions by Clint Walenciak, CAB Packing Director
Today, brand extensions are everywhere. A big grocery store can devote a whole aisle to Doritos® variations.

October 2009
What VAP should stand for by George Falb, CAB Value-Added Products Manager
There's the NCBA, CAB, USDA, VAP - oh yeah, that last one stands for value-added products - so many words, acronyms and meanings.

September 2009
Chefs schooled in beef basics by Jennifer Kiko, CAB Communications and Media Manager
Producers have reshaped the cattle industry as demand driven and consumer focused, and that commitment to understanding is starting to take form within the food industry.

July 2009
Given a lemon. . . by By Mark McCully, CAB Assistant Vice President, Production
As the old saying goes, when life gives you a lemon, make lemonade. History proves that some of the best ideas are born in times of difficulty.

June 2009
How do you tell your story? by Ryan Kiko, CAB Senior Software Developer
You know your customer. Does your customer know you? Does he or she believe in the quality of your product?

May 2009
You can STILL taste the difference by Mark Polzer, CAB Vice President for Business Development
In unsettled times, people take comfort in small rewards like premium ice cream or their favorite and most consistently delicious brand of steak.

April 2009
Who's who in Angus excellence? by Miranda Reiman, CAB Industry Information Specialist
Like you, your bull customers are in business to make a profit. Many of them also think about how they fit into the total beef industry and beef demand picture.

March 2009
Choose your future by Lance Zimmerman, CAB Supply Development Marketing Manager
The decision-making process is more complicated when the stakes are higher, like they are today. If you find it hard to see clear solutions, maybe it's time to link your perspective to your core business goals.

February 2009
Stay the course by By Al Kober, CAB Retail Director
Whatever the dictionary says, "quality" is the personal interaction of expectations versus reality.

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