Cattle Marketing Symposium – All Natural Beef: Mark McCully- CAB
cattlenetwork.com
By definition, niche production isn’t for everyone. But if you have a focus on quality and want to go the extra mile to meet this growing part of consumer demand, raising natural beef can be profitable. It’s about perceptions, so we must differentiate cattle produced with no implants, antibiotics or animal-derived feed—without casting aspersions on more conventionally-raised beef that remains the basis for consumer demand.
All product labeled as Certified Angus Beef (CAB) conforms to government food safety standards and as such, contains no harmful residues of antibiotics or growth promotants. However, to meet the growing demand in the natural beef marketplace, CAB developed a brand extension known as CAB brand Natural, licensing production at Tyson Fresh Meats, Inc. and Niman Ranch.