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<blockquote data-quote="Anonymous" data-source="post: 6136"><p>The initial criterion for CAB is a 51% black hide. It was started at the time when the only blacks to speak of were Angus. After the initial sort, they are graded and must meet a minimum level for marbling, yield, youthfulness, etc.</p><p></p><p>Some other ************* beef programs allow both red and black Angus, but not all others. Many also use the black hide as the initial selection for Angus genetics.</p><p></p><p>A check on the USDA info for branded programs in the U.S. shows (last I checked) some 50 branded beef programs, and only 2/3 breeds specifically mentioned 2 if you lump red and black Angus togther, 3 if you seperate them. The other breed is Hereford. Some of the programs are not breed specific, but the vast majority of them are black Angus based.</p><p></p><p>Jason Trowbridge Southern Angus Farms Alberta Canada</p><p></p><p> <a href="mailto:trow@attcanada.net">trow@attcanada.net</a></p></blockquote><p></p>
[QUOTE="Anonymous, post: 6136"] The initial criterion for CAB is a 51% black hide. It was started at the time when the only blacks to speak of were Angus. After the initial sort, they are graded and must meet a minimum level for marbling, yield, youthfulness, etc. Some other ************* beef programs allow both red and black Angus, but not all others. Many also use the black hide as the initial selection for Angus genetics. A check on the USDA info for branded programs in the U.S. shows (last I checked) some 50 branded beef programs, and only 2/3 breeds specifically mentioned 2 if you lump red and black Angus togther, 3 if you seperate them. The other breed is Hereford. Some of the programs are not breed specific, but the vast majority of them are black Angus based. Jason Trowbridge Southern Angus Farms Alberta Canada [email=trow@attcanada.net]trow@attcanada.net[/email] [/QUOTE]
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