26/08/2026
I had the pleasure of meeting and listening to John Stika last year at World Angus Forum in Brisbane. This article is an excellent insight into understanding how to create and maintain a food brand. At the heart of it lies the need for producers to rally behind a brand flag and work towards it and maintain it.
For as long as the brand has existed, use of the iconic CAB logo has been heavily restricted, reserved almost exclusively for promotion of beef products that meet brand quality specifications.