You did. "I was behind times on the imported animals being allowed for CAB. If that is case then it changes my mind completely about CAB, because in light of it likely being imported as well there truly is no point to CAB, nothing to differentiate it from any other equal quality grade. I wonder if CAB is using beef from other countries besides Canada." I was pointing out that it is impossible for beef from other countries to be graded CAB by the USDA inspectors, as they didn't come to the processor alive. Don't understand the "is no point to CAB, nothing to differentiate it from any other equal quality grade " comment. CAB has nothing to do with point of origin.
Imported beef is fine with me...I want prices lower, not higher. Need the price of ground beef and diesel both to go below $2.
The US is the largest importer of beef in the world, but it also 3rd largest exporter. So we don't want a lot of gov regulations on our beef that would hurt our exporters.
Fair enough, yes I did say animals, i knew in my mind what I meant, and would have been better to have been clearer on that. The imported meat is still from animals just not live animals.
The imported meat as per my understanding is inspected by USDA.
I agree that I don’t see how the black hide required for CAB could be checked, but per what I read on. CAB is that their Canadian counterpart to the USDA is involved in the process of their cattle.
My comment on CAB being pointless since it is not exclusively a product of USA is self explanatory, there is nothing really to differentiate it from any other beef of equal quality grade. You would expect CAB choice grace steak to be better than a select grade, but then you would also expect a non CAB choice steak to be better than a select as well.
In a direct all things being equal scenario would a CAB choice steak be superior to a Krogers choice steak, maybe, maybe not.
Yes I agree that CAB has nothing directly to do with country of origin labeling. It goes back to me erroneously thinking that CAB was an exclusive product of USA, therefore I promoted it personally as an alternative to the store brand beef.
I think you are seeing the big picture when you are saying, when you want the price of beef to go down, at least with the current industry model. If we were all marketing more direct or at least to more local and regional markets and had a different or at least an alternative marketing system them yes we could actually make more for ourselves as producers and the consumers price would be lower too.
The current industry business model that is set and controlled by the big packers is failing the producers and consumers both.