Before 1976, the USDA awarded its highest grade, "Prime", to only the very best beef.  Only about 2% of the beef were awarded the USDA Prime Grade.

In 1976, however, the USDA lowered its beef grading quality standards.  Older cattle and cattle with little marbling were able to qualify for Choice. Prime beef availability was also on the decline.

Certified Angus Beef

In 1978, Certified Angus Beef™ was created by the American Angus Association.  The stated purpose of the program was "to bring back high standards".  The program touted that "this USDA certified, specification-branded beef was the answer to the demand for consistent, high-quality beef."

The CAB program is limited beef to Angus-type cattle.  No herds are "certified" and no living animals are actually "Certified Angus Beef." That is the trademark for Angus beef product that, after meeting the live specification of being at least 51% black-hided, the U.S. Department of Agriculture verifies as meeting eight carcass specifications. The CAB program imposed its own quality standards for marbling, maturity and leanness.  The beef must meet each of the following tests to be rated as CAB:

• The beef must have a modest (Middle Choice) or higher marbling degree (only about 30% of Choice carcasses contain this high degree of marbling);
• The beef must be from the "A" maturity range (the youngest maturity classification for beef);  and
• The beef must achieve the USDA Yield Grade 3.9 or less (which ensures taste and juiciness).

Note, however, that CAB beef is not USDA Prime-Grade. nor is it necessarily the top of the USDA Choice-Grade.  To be eligible for the CAB designation, the quality must only achieve the USDA Choice-Grade, Middle Choice designation.

"Angus" and "Black Angus"

The success of the CAB program has generated other, similar programs, including the "Angus" and "Black Angus" programs.  However, these are not the same as the CAB program, which is under the direction of the American Angus Association.