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    CAB Prez Riemann Retires

    WOOSTER, Ohio -- Dr. M. James "Jim" Riemann said he will retire from his role as president of Certified Angus Beef LLC (CAB) here. At Riemann's suggestion, CAB's board of directors appointed s.v.p. Brent Eichar interim president. Having served as CAB's president since 1999, Riemann will remain through Nov. 15, to focus on transition.

    WOOSTER, Ohio -- Dr. M. James "Jim" Riemann said he will retire from his role as president of Certified Angus Beef LLC (CAB) here. At Riemann's suggestion, CAB's board of directors appointed s.v.p. Brent Eichar interim president. Having served as CAB's president since 1999, Riemann will remain through Nov. 15, to focus on transition.

    "I feel very good about the things our team has accomplished in the eight years I have been privileged to be a part of the program," said Riemann. "The Certified Angus Beef brand has grown to be a highly respected brand throughout all segments of the industry."
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    While retirement had been on the horizon for Riemann, he cited pending changes in the brand's product specifications as a contributing factor in the timing. In a move to improve product consistency, the CAB board of directors voted this fall to adopt new requirements for ribeye size, carcass weight, and trim not previously addressed by its yield grade standard.

    Riemann is only the second president in the company's 28-year history. He was appointed when CAB founder Louis M. "Mick" Colvin retired.

    Under Riemann's leadership, the world's first branded beef company extended its product line to include CAB brand Prime and Natural, expanded value-added products and established a regional customer service structure. This year, the company achieved the highest carcass utilization in the program's history and third highest level of product sales.

    Before joining the company in 1998, Riemann was director of beef research and development for Excel Corp., Wichita, Kan. His duties at Excel included development of prepared and fresh beef products. He also worked extensively with food safety technologies and is one of the industry's leading authorities on beef steam pasteurization.

    Riemann's varied experiences include 15 years meat science teaching and research in the Food Technology and Science Department at the University of Tennessee-Knoxville. A native of Kansas, he is a Kansas State University graduate with a bachelor's degree in agricultural education, master's in animal science and doctorate in food science.

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