Research Papers
CAB's guiding principles have always been backed by sound science. It started with the development of our 10 carcass specifications that help ensure consumers enjoy a consistent, high-quality eating experience. We deliver the same science-based messages to Angus cattle producers.
To that end, our Supply Development Division regularly commissions research papers and literature reviews from the nation's leading Land Grant Universities. Please read these research papers and summaries.
If there is a question our research hasn't addressed, send us an e-mail. We would be glad to talk to you about the topic and address your concerns.
- J.D. Tatum, Colorado State University
Producing Flavorful Beef- Great taste is the primary reason consumers make beef their food of choice for a great dining experience. Research conducted on consumer preferences for various protein sources has shown a pleasurable eating experience is the number one driver of protein selection, whether dining at home or in a restaurant.
- Great taste is the primary reason consumers make beef their food of choice for a great dining experience. Research conducted on consumer preferences for various protein sources has shown a pleasurable eating experience is the number one driver of protein selection, whether dining at home or in a restaurant.
- Twig Marston, Kansas State University
The Relationship Between Marbling and Other EPDs with Implications When Making Beef Cow Herd Breeding and Management Decisions
Summary: Cows That Work, Calves That Grade- Marston revisits his original research on the influence of selecting for marbling in a beef herd. Many beef producers struggle with priorities when it comes to genetic selection. When it comes to marbling, producers don’t have to sacrifice other traits to gain market rewards for carcass quality.
- Marston revisits his original research on the influence of selecting for marbling in a beef herd. Many beef producers struggle with priorities when it comes to genetic selection. When it comes to marbling, producers don’t have to sacrifice other traits to gain market rewards for carcass quality.
- Cattle-Fax
Certified Angus Beef Value of Quality Analysis- What would happen to beef prices if all premium quality categories, brands and classifications, went away? Cattle-Fax prepared an analysis showing the value added by these categories, illustrating the value of quality improvement in the beef industry.
- What would happen to beef prices if all premium quality categories, brands and classifications, went away? Cattle-Fax prepared an analysis showing the value added by these categories, illustrating the value of quality improvement in the beef industry.
- Larry Corah and Mark McCully, Certified Angus Beef
Declining Quality Grades: A Review of Factors Reducing Marbling Deposition in Beef Cattle
- Quality grades are on a continual decline, despite greater price incentives and availability of selection tools for carcass traits. Management, health, and feeding trends all contribute to the challenge.
- Quality grades are on a continual decline, despite greater price incentives and availability of selection tools for carcass traits. Management, health, and feeding trends all contribute to the challenge.
- Gary Fike, Certified Angus Beef LLC
Traits of cattle that hit a quality target
Summary: That's what I'm talkin' about!- Detailed carcass and production data from 12,000 head of slaughter steers and heifers representing 134 lots of cattle harvested throughout 2005 were analyzed in this study. Implant use and effect on quality were evaluated across acceptance rate groups. Also, the feedlot performance and carcass traits of cattle were evaluated based onCertified Angus Beef ®acceptance rates among lot-sized groups of cattle.
- Detailed carcass and production data from 12,000 head of slaughter steers and heifers representing 134 lots of cattle harvested throughout 2005 were analyzed in this study. Implant use and effect on quality were evaluated across acceptance rate groups. Also, the feedlot performance and carcass traits of cattle were evaluated based onCertified Angus Beef ®acceptance rates among lot-sized groups of cattle.
- Twig Marston, Kansas State University
The Relationship Between Marbling and Other EPDs with Implications When Making Beef Cow Herd Breeding and Management Decisions
The Impact of Selecting for Marbling on Beef Cow Herds
Summary: Marbling or Functionality? You Can Have it All.- Marbling should be part of balanced selection. This scientific review shows there is actually a positive correlation between marbling and cowherd-friendly traits, like birth and weaning weight.
- Marbling should be part of balanced selection. This scientific review shows there is actually a positive correlation between marbling and cowherd-friendly traits, like birth and weaning weight.
- Susan Duckett, University of Georgia
Effect of Nutrition and Management Practices on Marbling Deposition and Composition
Summary: Stacking Management Traits for Marbling- Want to increase carcass value? It's not all about genetics. From nutrition to days on feed, many management practices can positively contribute to marbling in cattle.
- Robbi Pritchard, South Dakota State University
Implant Strategies for High Quality Grade Beef Production
Summary: Marbling Myths Debunked- Potency and current diet determine what effect an implant will have on carcass quality. Research shows that certain implants only fit certain situations. With careful management, implants can have a positive impact on growth without affecting marbling.
- Robert Larson, DVM, University of Missouri
The Effect of Cattle Disease on Carcass Traits
Summary: Effects of Health on Carcass Traits- Cattle that get sick don't perform or grade as well as healthy cattle. The longer it takes to get over illness and the more times they have it, the ability to marble continues to drop. Bovine Respiratory Disease (BRD) and other post-weaning illnesses may be infecting your bottom line.
- Larry Berger, University of Illinois
Nutritional and Management Factors Affecting Marbling Deposition
Summary: Marbling Potential Is That All There Is?- Start early, with a whole-system approach to manage cattle for quality. This research addresses creep feeding, high-grain diets, and interactions with vitamins A and D.
- Jacob Nelson, Oklahoma State University
Characterization of Certified Angus Beef ® Steaks from the Round, Loin and Chuck
Summary: Defining the Certified Angus Beef ®product difference
- Certified Angus Beef ® steaks are more consistently tender than commodity Choice and Select. This was proven using both sensory panels and the Warner-Bratzler Shear Force Test for tenderness.
- Gary Smith, Colorado State University
Why People Eat Beef- People's diets are affected by everything from religion and history to personal preference. Here's a look at the many nutritional reasons to eat beef and the variables that affect the beef eating experience.
- Harlan Ritchie, Michigan State University
Strategies for Managing Marbling in Beef Cattle- After choosing a breed and genetics, management plays a large role in determining marbling in beef cattle. From creep feeding and implanting to calf health and age of harvest, this paper reviews the many options producers can implement.