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For more than 10 years, Paul Dykstra has written a bi-weekly market column for the brand which evolved into the CAB Insider e-newsletter. He shares current market updates, trends and observations with a closer look at the cattle market from the beef-product side than you can find anywhere else. Yes, there’s an emphasis on the Certified Angus Beef ® brand, and you will also find the latest research exploring carcass quality.
We want you to have confidence in what is relevant and drives value in your cattle business to help you make profit-driven decisions at home. And the CAB Insider helps you do that.
Meet the Author
A native of Colorado, Paul Dykstra grew up on a commercial cow-calf ranch in western Colorado and later earned a degree in animal science from Colorado State University. Paul worked as a feedyard manager for the U.S. Meat Animal Research Center in Clay Center, Neb., before joining the brand’s supply development team in 2002.
As the Director of Supply Management and Analysis for the brand, Paul combines his experience and knowledge to work closely with ranchers and feedyard managers to raise Angus cattle using the best management practices to enhance profitability by producing quality beef.
READ THE LATEST INSIDERS
Carcass Weight Drop Has Arrived
Easily one of the top themes for the first half of 2024, carcass weights have averaged a 21 lb. surplus above the same time a year ago. In the past seven weeks, the weight increase bulged to average 32 lb. heavier than a year ago. Read more of the details in the CAB Insider.
Summer Turns Up with Grinds
Beef market veterans know the onset of summer brings on the “dog days of summer” for beef consumption trends. This means that middle meat steak items, perfect for grilling during spring holidays, begin to take a backseat.
Carcass Weights Up, Quality Grades Shift
Price spreads between quality grades are beginning to seasonally widen—as expected this time of year—but the magnitude of the spread movement is less pronounced than in recent years.