Kathie in Thorp wrote: But it's not a true picture about what the average American is buying -- they are NOT buying purebred or even high percentage Angus. Just carcass qualities.
What kinda numbers are we looking at as far as calves that qualify for CAB but that are not high percentage Angus?
I think the # is very small. Especially since the only breeds to go black are the continentals.. now how many continental breeds are there that regularly grade choice? if ever?
MF -- I don't know what the numbers are. The point I was trying to make (which was the point Angus people were trying to sell to me) is that CAB is ANGUS! I figured 100% at the time. Probably 98% of CAB buyers at the grocery store don't know the criteria. They don't know about carcass quality; they don't know that CAB beef can have lots of white or lots of red -- AAA, with the CAB program, have sold them on black-skin beef. I have heifers out here that are 7/8 to 15/16 BA. One is red, one is sandy/gold, and one is brown buff. They would not qualify for CAB, vs. less percentage BA, via color.
This is not a "fight" for me, except that the average American consumer believes that CAB is the best beef available. I don't. It's good -- lots of other beef is as good or better. It's in the very successful marketing of AAA.