novatech":1bemtzmh said:
CAB and other branded beef programs
Because the 1987 changes led consumers to experience a decrease in the quality (taste) of beef, a market for higher quality beef developed, which itself led to the development of branded beef programs. The best marketed and thus best known program now is the Certified Angus Beef (CAB).
CAB uses the top third of the Choice Grade, which is called the Moderately Marbled level of Choice. With the consumer confusion caused by the USDA's changes, CAB allows consumers an alternative to the confusing (for them) government grading. According to a report, "After the USDA issues a grade, an Angus grader comes through and stamps the meat that fits their program. What they are taking is, by and large, the top level of USDA Choice." CAB and other programs market their beef without the USDA labels and pass off as the highest quality those cuts which are not quite Prime Grade but are nevertheless affordable.
Most consumers and even many barbecue cooks believe incorrectly that CAB is Prime Grade. Of course, that is exactly what CAB wants consumers to believe (and it is the reason that CAB itself does not usually label the USDA Grade on its products).
This was taken from;
http://www.steakperfection.com/grade/
You really have to read the whole article to see what's wrong with the argument. On the one hand the author
admits that "The National Cattlemen's Association (NCA) started a nationwide consumer movement for lean beef. At the request of the NCA, Texas A&M University produced the "National Consumer Retail Beef Study", which began the
"War on Fat". The study recommended that consumers be educated to purchase lean beef.
The problem was that beef graded Prime and Choice were fatter, and consumers had learned that beef graded Good was lean but tough."
And then says the government chose to "change the name of the grade from Good to Select, so that consumers could be "fooled" into thinking that a lean cut was better than one with fat". This statement is a lie. How could the customer be "fooled" into thinking that Select was better when it really was indeed better and what the customers were demanding at the time????????? At the time, the customer base was moving towards leaner beef for better personal health and was willing to sacrifice the great taste of the beef that contained more marbling (fat).
And then the author goes on to mince some more words in attempt to blame poor quality meat on the CAB folks. What the skeptics don't seem to pick up on is that when a product is good consumers will buy it over and over again based on their personal experience with the product. And if its bad then they stop buying it. Period. CAB sales keep going up!
Here's a link to the USDA requirements for CAB. There are two sections, Schedule GLA and Schedule G1 PDF. Read them both. They tell you the animal has to be 51% black hair coat, not black HIDED. They also tell you the hoops the packer has to jump through to maintain the integrity of the brand, and the penalties if they cheat. 
