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?