{"id":125145,"date":"2025-09-01T15:29:09","date_gmt":"2025-09-01T15:29:09","guid":{"rendered":"https:\/\/www.newsbeep.com\/us\/125145\/"},"modified":"2025-09-01T15:29:09","modified_gmt":"2025-09-01T15:29:09","slug":"cattlemen-arent-slowing-down-oklahoma-farm-report","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us\/125145\/","title":{"rendered":"Cattlemen Aren\u2019t Slowing Down – Oklahoma Farm Report"},"content":{"rendered":"

Sorghum Legislative & Policy Updates<\/a><\/p>\n

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FOOD FOR THOUGHT:
Certified Angus Beef\u2019s mission is to increase demand for registered Angus genetics. The brand is owned by the American Angus Association, but we don\u2019t take funding from membership or registration fees. Our structure is unique, given we don\u2019t actually own any beef. Only our trademarks and logo. We\u2019re often asked: So, how does CAB generate revenue? \u00a0
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Certified Angus Beef is funded by licensed packers and processors, who pay an average commission of 2 cents per pound of branded product sold. When an animal is certified, a packer can then choose to market it as\u00a0Certified Angus Beef\u00a0\u00ae (most of the time they do). They can sell it for more money, because the distributors know they can sell it for more money, because the restaurants and retailers know a consistent eating experience has inherently more value to their customers. That pull-through demand has funded the brand for more than four decades. And it pays cattlemen nearly $100 per head above market average for CAB carcasses. <\/p>\n

WHAT\u2019S SIZZLIN\u2019 AT CERTIFIED ANGUS BEEF You Keep\u00a0Raising the Bar, But There\u2019s More Work Ahead \u00a0 Cattle genetics and management keep getting better, but there\u2019s still plenty of room to grow. That\u2019s our takeaway message from our recent Feeding Quality Forum<\/a>. \u00a0 Good News: Cattlemen were commended for the rise in high-quality beef, with more Prime carcasses and strong consumer demand. In short, beef is booming. Specifically, Prime beef in grocery stores presents opportunities because there is demand for even more. \u00a0 \u201cI can\u2019t tell you what price will satiate the Gen Zs or the millennials. I just can\u2019t. I don\u2019t know what that price is,\u201d said Dan Basse, the event\u2019s annual opening speaker<\/a>. \u00a0 Challenges: Red meat yield determination is getting attention by leaders across the cow-calf, feedyard and packing sectors. All signs say to feed cattle longer, resulting in heavier carcasses, increased backfat and poorer yield grades. Another concern: Are cattle getting too big for their hearts? Bovine congestive heart failure is complicated, but as Kelli Retallick-Riley said, \u201cvery few issues have been solved with genetics alone.\u201d Management will be key. \u00a0
Application: Other speakers emphasized a similar message: Manage what you can control, like health, genetics and your resources. Partnerships with Ducks Unlimited are helping ranchers improve land productivity and keep cattle on grass. Cattle feeders want to know the kind of cattle they\u2019re getting so they can market them for the most value. For those using genetic tools, progress happens faster. \u00a0 \u201cEstablish your breeding objectives, stay focused on them. Don\u2019t get lost in the mania of choices,\u201d Brian McCulloh encouraged cow-calf attendees. \u00a0
Optimism filled the room. Progress in genetics, management and technology will continue to equip cattlemen and women to meet evolving challenges and maintain beef\u2019s premium status. <\/p>\n

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