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 - Upgrading an Oliver Super 55 Electrical System - by Dennis Hawkins. My old Oliver Super 55 has been just sitting and rusting for several years now. I really hate to see a good tractor being treated that way, but not being able to start it without a 30 minute point filing ritual every time contributed to its demise. If it would just start when I turn the key, then I would use it more often. In addition to a bad case of old age, most of the tractor's original electrical system was simply too unreliable to keep. The main focus of this page is to show how I upgr
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