Page 12 - Storth Oaks Angus Catalogue ebook

MOSTLY THERE

by Morgan Marley - March 6, 2020

Marbling, marbling, marbling.

Don’t we have enough of this “taste fat” in beef cattle today?

It’s still a big deal, especially when more Breeding decisions at the seedstock and “This past year, 37 million pounds of Certi-
than 92% of cattle don’t have enough commercial level were influenced by pack- fied Angus Beef brand Prime was put on
to qualify for the Certified Angus Beef ® er grid premiums available through CAB the market,” he said, noting a strong trend
(CAB®) brand. and other branded programs, even when moving upward at more than 30% annu-
those were paid indirectly. It just made ally for four years in a row.
“So yeah, we’re going to keep beating
that drum,” said Clint Walenciak, director sense to take an interest in postweaning This rapid increase in Prime availability
of packing for the brand. At the National performance and grade when cattle feed- opens doors across the beef supply chain,
Cattlemen’s Beef Association (NCBA) Trade ers are paying more for the better end. some of which are still being determined,
Show in San Antonio, he explained more The market signals blared: Targeting high- Walenciak said.
Prime grading carcasses would mean more quality genetics will pay. Dollars per pound of Prime beef are near
premiums for cattlemen. “Look at what just a few generations or a their historical lows of 2008-09, which
few years of significant focus on the qual-
“A lot of progress has been made,” he said, gains the attention of retail, foodservice
“but arguably there’s lots of progress yet ity side of genetics can do,” Walenciak said, and consumer buyers.
to be made.” referring to annual averages seen at one
cow-calf operation. “Going from essentially “And then the other part of the world
Just five years ago CAB brand Prime was zero focus and running about 11% Select, they live in is, what’s the spread, Prime to
averaging 3.3% of the brand total, from over just a few calf crops it grew to an Choice or whatever that metric may be,”
3,500 head per week. Today, he’s seeing excess of 30% Prime.” he said. “The kind of premium you have to
an average of nearly 9% Prime from more Annual sales growth in USDA Prime boxed pay to offer Prime may be just as impor-
than 10,000 head each week. tant as the actual price.”
beef is similar to the increases in head
An increase of 285%. count, he noted. Packers were used to a No longer is highly marbled beef reserved
steady 16,000 head per week. But over for white-tablecloth steak houses.
“This is something to be pretty proud of,
and I think to be very excited about,” he the last five years that accelerated to more “Think about the briskets used for
said. “Not just on the supplier or the pro- than 42,000 per week. CAB brand Prime barbecue,” Walenciak said. “When you go
duction side, but also what this ultimately accounts for nearly a quarter of that. through the majority of restaurants in
means to end users.” “Everybody likes to look at historical aver- Texas that are using CAB, odds are they’re
ages because it helps you set your com- using Certified Angus Beef brand Prime for
While the focus has been deliberate, there their brisket.”
was a little push from Mother Nature. pass on where you’re going,” Walenciak
Ranchers hit by the widespread drought of said. “But we’re in uncharted waters now. Prime brings value beyond traditional
2010-12 culled aggressively to keep their We’ve had such a huge increase, it’s a bit middle meats like ribeyes and strip loins.
herd cores. The rebuilt herds since then difficult for both packer and beef marketer
bear the highest quality genetics ever. to get recalibrated.”