I used to work in the packing house as a USDA meat grader. There are a couple of different procedures used to certify CAB product but the most common method is as follows: Carcasses from cattle that are at least 51% black are identifed with an "A" at the time of hide removal. This is done by a trained plant employee but monitored by a USDA grader. When a carcass with an "A" is graded it is also evaluated by the grader for the other CAB requirements- Modest amount of marbling, fine textured marbling, carcass conformation(no dairy characteristics), Yield grade, no dark cutting. If it meets all the requirement the grader certifies it is CAB and marks the carcass with a stamp. The plant then has to sort all the CAB carcasses and fabricate them together. USDA Meat Inspection is responsible to see that only CAB product goes in boxes labeled CAB.
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Today's Featured Article - Tractor Profile: Farmall M - by Staff. H so that mountable implements were interchaneable. The Farmall M was most popular with large-acreage row-crop farmers. It was powered by either a high-compression gas engine or a distillate version with lower compression. Options included the Lift-All hydraulic system, a belt pulley, PTO, rubber tires, starter, lights and a swinging drawbar. It could be ordered in the high-crop, wide-front or tricycle configurations. The high-crop version was called a Model MV.
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