Why don more cattle qualify for the Certified Angus Beef ® brand?
Marbling is the major reason carcasses do not become CAB product. It is also the major contributor to CAB product’s characteristic flavor and juiciness. That is why the brand’s specifications indicate marbling must be “Modest or higher.” The Angus breed is traditionally known for its marbling ability, and certain lines of Angus genetics have been identified with the potential to enhance their progeny’s marbling level. It was this knowledge that led to the ten carcass requirements of the CAB brand. Many cattle meeting the brand’s live animal specification are crossbred, and only carry some of the Angus genetic advantage for marbling. This usually only leads to marginal success in achieving CAB acceptance. By using registered Angus bulls with positive marbling EPDs in a well-balanced selection program, producers may strengthen the marbling capability of cattle identified for the brand.
