I used to work in the packing house as a USDA meat grader. There are a couple of different procedures used to certify CAB product but the most common method is as follows: Carcasses from cattle that are at least 51% black are identifed with an "A" at the time of hide removal. This is done by a trained plant employee but monitored by a USDA grader. When a carcass with an "A" is graded it is also evaluated by the grader for the other CAB requirements- Modest amount of marbling, fine textured marbling, carcass conformation(no dairy characteristics), Yield grade, no dark cutting. If it meets all the requirement the grader certifies it is CAB and marks the carcass with a stamp. The plant then has to sort all the CAB carcasses and fabricate them together. USDA Meat Inspection is responsible to see that only CAB product goes in boxes labeled CAB.
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Today's Featured Article - Show Coverage: Journey to Ankeny - by Cindy Ladage. We left Illinois on the first day of July and headed north and west for Ankeny, Iowa. Minus two kids, we traveled light with only the youngest in tow. As long as a pool was at the end of our destination she was easy to please unlike the other two who have a multitude of requirements to travel with mom and dad. Amana Colonies served as a respite where we ate a family style lunch that sustained us with more food than could reasonably fit into our ample physiques. The show at Ankeny
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