Certified Angus Beef (CAB)

Certified Angus Beef — CAB — is not a USDA grade. It's a brand program run by the American Angus Association, established in 1978 to distinguish premium Angus beef from the rest of the commodity market. And it works. CAB has become the most recognized and successful branded beef program in the country.

The 10 Specifications: To earn the CAB label, cattle must meet all 10 criteria:

1. Modest or higher marbling (upper Choice minimum) 2. Medium or fine marbling texture (evenly distributed, not coarse) 3. "A" maturity (young animal — typically under 30 months) 4. 10–16 sq. in. ribeye area (moderate muscling) 5. 1,050 lb or less hot carcass weight (not oversized) 6. Less than 1 inch fat thickness (not excessively fat) 7. Superior muscling (moderately thick or thicker) 8. No neck hump exceeding 2 inches (Angus type, no Brahman influence) 9. Virtually free of capillary ruptures (no blood spots in meat) 10. No dark-cutting characteristics (proper pH — bright red color)

What This Means for You: Specification #1 is the big one. By requiring "modest or higher" marbling, CAB guarantees you're getting beef in the upper half of USDA Choice — not the bottom of the grade where it barely edges out Select. That's a meaningful quality floor.

CAB vs USDA Prime: CAB overlaps with the lower end of Prime. Some CAB-certified cattle actually grade Prime but are sold under the CAB label. You can find "CAB Prime" which meets both the brand specs and the USDA Prime grade — that's excellent beef.

Is It Worth the Premium? CAB typically costs 10–20% more than generic Choice. For the consistency guarantee — knowing you won't get a bottom-of-Choice steak — that's a fair deal. The brand has earned its reputation by maintaining strict standards when other programs have diluted theirs.

My Take: For everyday steaks, CAB is the sweet spot for most families. You're getting reliable quality without paying Prime prices. When I'm not buying from a butcher I trust to hand-select my meat, I reach for the CAB label.