Anatomy of a Food Label: Certified Angus Beef

Mar 02, 2017

fWhen you go to the meat counter one thing you may see on a meat label would be the words CAB, or Certified Angus Beef. Consumers hear about this program all of the time as being a better, higher quality option for beef. What is the purpose behind this program and what makes the beef labeled CAB different from the rest?

To qualify for the CAB program, cattle must meet the following requirements

            Cattle must be black-hided and resemble angus influence

            Average Choice or better quality grade

            Must qualify as an A maturity carcass, indicating young animal

            10 to 16 square inch ribeye size

            Less than 1 inch fat thickness

            Cannot be a dairy animal

            No dark cutters or evidence of blood splash in the ribeye

These requirements ensure only high quality beef is eligible to receive the CAB label. The program started in 1978 as a way for producers to market a high quality product to the consumer ensuring tenderness and flavor. Today this brand has grown to become the largest beef branding company in the world.

More than a half a billion pounds of beef each year will receive the CAB brand label.

This program takes the best quality cattle and allows producers a chance to market those animals under a trusted label. This gives consumers a trusted brand that only allows the highest quality product to carry its label.

Angus cattle are one of the most well-known breeds in the industry. They are known for the high quality meat that they produce. This is why most of the cattle raised in the US today have some sort of angus influence in the breed.


Photo Courtesy of CAB Partners 

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