My question is with regard to marketing angus beef. Without regard to color both reds and blacks exhibit the same fundimental characteristics of the angus breed. So why don't both reds and blacks qualify as "Angus" beef? To my understanding the "Certified Angus Beef" program is diluted to cattle just having a 51% of it's colr being black. This is strange. One could have a black Limousine and it pass as "Ceritified Angus Beef", but a register red angus can not since it is red. Can someone help clarify this?
As I happen to be crusing by on the "superhighway" I will try to clarify.
Jake is right in that the Red Angus Association is separate and that's why those cattle were never set up to be part of CAB, which is owned by the American Angus Association. But beef from both types can rightly be called "Angus" beef, and is sold as such every day in many packer programs.
CAB was not set up for just a few purebred producers, but for their bull customers. So the best we could do in 1978 was to allow the crossbred Angus-type cattle in (more than half black hide) for screening to see if they make the 8 carcass specs. Only 8% of all cattle do. In Iowa tests, black cattle less than 25% Angus made 7% CAB, but those 75% or more Angus made 39%. This program is market driven. If you want to get in on more of the $50 million in premiums for CAB you would use above average marbling ANGUS bulls. If the odd black Limmy gets in, it shows they can retain Angus carcass caracteristics along with that black hide. But it is no big deal to a market-driven program. Hope that helps put it in perspective.