Quality beef defies smaller cow herd numbers

Seasonally, carcass quality tends to rise in the spring, and consequently, the brand sees the highest Certified Angus Beef acceptance rates in those months. Spring production followed that trend, with March and April yielding historically high certified carcass numbers. Based solely on head count, the end of March produced the second largest week of Certified Angus Beef certified carcasses at 134,330, second to a week in February 2021 at 135,758—with the 2021 number largely due to a pandemic-driven backlog in processing.

If we take a step back and look at the numbers overall, brand-certified carcasses are up 1% year-over-year despite fed steer and heifer harvest being down 3.5%. And when looking at the data further, the brand has seen Certified Angus Beef acceptance rates at 40% or higher for 10 weeks this spring, kicking off in March. For comparison, the average acceptance rate for fiscal year 2024 was 37.4%, up from 36% in fiscal year 2023.

While heavier carcass weights and March’s ribeye area specification change lend to a slight uptick in certifications, Certified Angus Beef supply is undoubtedly strong. The Choice to Certified Angus Beef spread has grown, with the Choice-Select spread widening even as higher quality carcasses have become more prevalent. 

But how? At the production level, cattlemen and women have focused on quality beef production through genetics and management. Genetics geared toward performance and profit, with the right management to make sure those cattle reach their full potential. 

That focus, alongside increased days-on-feed and heavier carcass weights, has produced more Choice and Prime carcasses, with Prime driving the bus. Fiscal year-to-date, Certified Angus Beef brand Prime carcass numbers are up 8%, following an industry trend for increased Prime production. 

Overall, percent USDA Prime numbers have remained higher than Select for nine weeks—another historic data point for the beef industry. On a carcass basis, total USDA Prime carcasses are up 6.2% from 2024.

“If we make a better product, more consumers trust the product,” Certified Angus Beef President John Stika said. “They buy more, and demand goes up—part of why quality will continue to resonate in our industry.” 

Quality matters to consumers, and research shows that 89% of shoppers are willing to pay $1 more per pound or higher for the quality of Certified Angus Beef, according to Toluna 2024.

Grilling season heats up

With spring on its way out and summer on the horizon, grilling season is in full swing. Typically, an uptick in backyard barbeques equates to a bump in beef sales. For Certified Angus Beef, March tends to be the high spot—and it was record-setting this year. The final sales number revealed 116.8 million pounds sold in March 2025, besting March 2022’s record of 113.8 million pounds. And the train does not stop there. Certified Angus Beef brand sales in April marked an all-time high for the month, with April 2025 currently ranking as an overall Top 10 month for brand sales. As well, tonnage numbers show that May is on pace to record another strong sales month. 

Prime production is up, and so are sales. Relatively, Certified Angus Beef brand Prime sales continue to outperform the rest of the brand. 

More boxes of Prime means greater consistency in supply and therefore, expanded offerings. For retailers, that increased supply supports larger sections of Certified Angus Beef Prime in the meat case—knowing it will consistently be available. And restaurants can feel confident in adding that item to a menu, too. That was more challenging when Prime product was only 2-3% of the marketplace, but a consistent 10-12% market share lends to the addition of Certified Angus Beef Prime to the menu. 

Looking ahead to continued brand growth, Prime production and sales are where the largest opportunity lies. With CattleFax’s fed cattle slaughter forecast on track for 600,000 less cattle moving through the packing plant, the opportunity for brand growth is in improved quality grades. 

On the sales side, that means elevating the value of an entire carcass, not just the middle meats. And selling them at a premium of 5-6%. At the packer level, there’s more dollars added to the bottom line, and more reason to procure that type of cattle. 

“What we have learned from consumers is that when they try to determine the value proposition, what ultimately opposes price in their decision-making is quality,” said Stika. “Ninety-five percent of consumers say quality is important when they are deciding on a beef purchase.”

From the 2025 Power of Meat study, the top two meat purchasing decision factors were price per pound and quality. Relative to price, 94% of consumers would splurge on a meat purchase when the time is right, such as for a holiday meal or during a sales promotion. 

The customer base for premium beef continues to grow. The expanded array of customers includes college campuses and multicultural markets. Certain beef-centric cultures that may have previously served as an outlet for lower-quality Select beef are now transitioning to premium products. 

The 2025 Power of Meat study revealed that 87% of consumers are interested in recipes and cooking tips to make premium, restaurant-quality meals at home. 

Source: Certified Angus Beef, Lindsay Graber Runft