Media Backgrounder
The Certified Angus Beef Program
2007
How does Certified Angus Beef LLC (CAB) function?
CAB is a nonprofit, limited liability company that owns only its trademark. A subsidiary of the American Angus Association, CAB functions independently with the guidance of a nine-member board of directors that includes five members of the Association board.
CAB pursues its mission, to increase demand for Angus cattle through its branded beef program, by licensing use of the trademark. Licensees include restaurants, retailers, foodservice distributors, retailers, packers and feedlots.
What is the Certified Angus Beef ® (CAB) brand?
The CAB brand is the consistent, high quality beef originating from Angus-influenced cattle. It is certified by the United States Department of Agriculture (USDA) Grading Service* to meet quality standards, which exceed those of USDA Choice graded beef.
* In Canada, the standards are evaluated and monitored by the Canadian Beef Grading Agency.
Why did the American Angus Association establish the CAB brand?
Three major factors contributed to the brand's development:
- The Association's initiative to maintain its century-old, charter goal to uphold the integrity of the beef industry and stimulate demand for registered Angus cattle.
- The USDA broadened its quality grading standards in 1976 by decreasing marbling and maturity requirements for USDA Choice graded beef and maturity requirements for USDA Prime graded beef.
- Consumers have historically preferred consistent, high quality beef.
In response to these factors, the Association developed the CAB brand in 1978. The brand's quality standards surpass those of USDA Choice graded beef in marbling and maturity and USDA Prime graded beef in several areas as well. Consumers are provided with consistent, high quality beef excelling in flavor, tenderness and juiciness.
How does the certification process work?
Cattle undergo two evaluations before becoming CAB brand:
Step one: Live evaluation – Employees at licensed processing plants are approved by CAB and monitored by the USDA Agricultural Marketing Service to identify predominantly black cattle (at least 51 percent of the hair coat is black) or AngusSource® enrolled cattle. Typically half of the cattle entering licensed packing plants, meet the live specification and are eligible for further evaluation. Carcasses from these are marked with an "A" stamp to maintain identity throughout processing.
Step two: Carcass evaluation – "A" stamped carcasses are then presented to a USDA grader* for further evaluation based on the ten established quality specifications that must be met:
- "Modest" or higher degree of marbling – Marbling, or intramuscular fat, appears as the small white flecks of fat finely interspersed throughout the lean and serves as the main contributor to beef flavor and juiciness. Most USDA Choice graded beef contains only the "Small" minimum marbling requirement.
- "A" maturity for each, lean and skeletal characteristics– "A" maturity cattle, tend to produce beef that is superior in color, texture and firmness of the lean.
- Medium or fine marbling texture –Marbling must be finely and evenly distributed throughout the lean muscle tissue for consistent beef flavor and juiciness.
- Ribeye Area (REA) of 10.0 to 16.0 in2 – Ensuring more consistent sizing of boxed product.
- Hot Carcass Weight (HCW) less than 1,000 lb. – Eliminating extremely heavy carcasses.
- Fat Thickness (FT) less than 1.0 inch –Eliminating excessively fat product.
- Moderately thick or thicker muscling – Eliminating thinly muscled, narrow carcasses and those with significant dairy breed influence. Superior muscle thickness implies a higher proportion of meat to bone.
- Practically free of capillary ruptures – These small blood spots detract from the product's eye-appeal.
- Free of "dark cutting" characteristics – Animals that are stressed prior to harvest may produce carcasses known as "dark cutters", where beef takes on a dark brown to purplish color that is not attractive in the meat case. Sometimes it may have an "off" flavor as well.
- No hump exceeding 2 inches in height – Eliminating cattle with significant Brahman (Bos Indicus) influence. Research indicates this breed of cattle tends to produce beef that is inconsistent in tenderness.
Only carcasses meeting these ten stringent quality requirements are marked "Accepted as Specified" by the USDA grader*. These carcasses are then processed as CAB brand and distributed by CAB licensees.
* In Canada, the standards are evaluated and monitored by the Canadian Beef Grading Agency.
How many carcasses meet CAB product specifications?
Less than 8% of beef meets all specifications and is labeled as CAB brand. Comparatively, approximately 55% of federally graded carcasses currently attain the USDA Choice Grade.
How do producers participate in CAB?
By working to improve the carcass quality of their Angus and Angus-cross cattle, motivated by the growing market premiums (more than $200 million since 1998). It's that simple, and anyone with that goal is part of CAB. But producers can participate at a higher level through cooperative integration, becoming part of a network with an Angus seedstock supplier to channel production into licensed CAB feedlots.
It may not be as simple as many producers would like, such as "signing up," because it is a long-term process. There are no commitments other than the ones made because of market forces. The CAB carcass target is generally the highest value and most logical product target for most cattle that are of at least 50% Angus genetics.
Producers who want to learn more about orienting their herds toward the CAB target should visit CABpartners.com on the Web or contact the CAB Office.
Does CAB own cattle or product?
No. CAB owns only the Certified Angus Beef ® registered marks. That's why CAB focuses on maintaining trademark integrity.
IsCertified Angus Beef ® product identified in any plants outside of the United States?
Yes. CAB licensed Canadian packing plants beginning in 2000, primarily to serve the needs of Canadian consumers. The Canadian Beef Grading Agency fills the role of USDA by ensuring equivalent carcass specifications are met. For more information, contact the Executive Office.
How do I know whether I am purchasing the CAB brand?
The brand is clearly labeled and sold by licensed CAB establishments – distributors, restaurants and retail stores. Only licensees can promote CAB using the brand's trademarks. If a product says it is "Angus" but does not bear the brand logo or trademarked three-word phrase, it is not the CAB brand.
Is the CAB brand the same as other branded "Angus" products?
No. The CAB brand is not the same as other branded "Black Angus" or "Angus" beef programs. CAB is the original, the subsidiary of the American Angus Association founded in 1978, where every pound of identified product is tracked from packer to consumer. CAB is also recognized within the beef industry for its commitment to quality, integrity and customer satisfaction. It is this commitment that makes the brand world-renowned for superior flavor, tenderness and juiciness.
Is the CAB brand antibiotic and growth promotant-free?
Product labeled as CAB conforms to government food safety standards and as such, contains no harmful residues of antibiotics or growth promotants. However, to meet the growing demand in the natural beef marketplace, CAB has developed a brand extension known as Certified Angus Beef ® brand Natural.
Cattle have to meet three production requirements in addition to the ten CAB carcass specifications to be considered for CAB brand Natural. The requirements are that cattle must be raised without the use of growth promotants (implants), antibiotics and animal by-products. These production standards allow consumers to enjoy natural-raised beef with the same consistency and quality of the CAB brand.
Producers who want to raise cattle that are eligible for the CAB brand Natural market must coordinate preweaning management and marketing, involving feedlots that are approved to feed for the natural program. To learn more about the product and producing for this program contact Mark McCully at the Executive Office.
How can I purchase the CAB brand?
More than half a billion pounds of CAB product are sold by 13,000+ licensees worldwide–making CAB the leading brand of beef worldwide. Find the nearest restaurant or store on the Internet's Worldwide Web at certifiedangusbeef.com under "Where to Buy," or contact the Executive Office.
How do I get more information CAB?
CAB focuses on each aspect of the beef industry through its supply development, packing, value-added products, international, retail, foodservice, marketing and brand assurance divisions. Staff work cooperatively on all areas of CAB distribution and trademark integrity.
To obtain more information contact:
Certified Angus Beef LLC
Executive Office
206 Riffel Rd.
Wooster, OH 44691-8588
Phone: 330-345-2333
Fax: 330-345-0808
Manhattan Office
1107 Hylton Heights Rd.
Manhattan, KS 66502-2822
Phone: 785-539-0123
Fax: 785-539-2883