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: Central Illinois Strawberry Festival - by Cindy Ladage and Janna Seiz. Every year the coming of summer is highlighted by different events for different people. For some, it is heralded with the end of school, tilling the garden, or completion of the planting season. To us, connoisseurs of find food, antique tractors, farm toys, crafts, and downright fun, the annual Strawberry Festival means summer is here. Every year, in Carlinville, Illinois, the Macoupin County Historical Society and the Macoupin Agricultural Antique Association team up to fill th
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