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 - Adding an Hour Meter - by Steven Gussey. This article tells how I added an electric hour meter to my 1942 Farmall H after rebuilding it. I wanted to keep an accurate maintenance schedule for my rebuilt engine and the implements I use with my tractor, but the H was never available with a tach
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