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<blockquote data-quote="Anonymous" data-source="post: 17339"><p>Don, here in the US we feed about 45-50 different cattle breeds in our feedlots. As far as I know, only Certified Angus Beef (CAB) and Certified Hereford Beef (CHB) are nation wide, breed based, USDA certified beef programs. A major component in becoming CAB is the animal must be at least 51% black. That is considered verification of the Angus influence. I think that CHB requires a Hereford white face, but wouldn't swear to that. I've include a link to the USDA site about branded beef. The majority of cattle in the US are crossbred. When you go into a restaurant or to your local meat counter there's no way to tell what breed that steak came from unless you buy CAB or CHB. And generic ground beef probably came from several breeds.</p><p></p><p><A HREF="http://www.ams.usda.gov/lsg/certprog/certbeef.htm" TARGET="_blank">http://www.ams.usda.gov/lsg/certprog/certbeef.htm</A></p></blockquote><p></p>
[QUOTE="Anonymous, post: 17339"] Don, here in the US we feed about 45-50 different cattle breeds in our feedlots. As far as I know, only Certified Angus Beef (CAB) and Certified Hereford Beef (CHB) are nation wide, breed based, USDA certified beef programs. A major component in becoming CAB is the animal must be at least 51% black. That is considered verification of the Angus influence. I think that CHB requires a Hereford white face, but wouldn't swear to that. I've include a link to the USDA site about branded beef. The majority of cattle in the US are crossbred. When you go into a restaurant or to your local meat counter there's no way to tell what breed that steak came from unless you buy CAB or CHB. And generic ground beef probably came from several breeds. <A HREF="http://www.ams.usda.gov/lsg/certprog/certbeef.htm" TARGET="_blank">http://www.ams.usda.gov/lsg/certprog/certbeef.htm</A> [/QUOTE]
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