You make things hard to understand.
To earn the Certified Angus Beef ® brand name, cattle must first be Angus-influenced, with a predominantly solid black coat. Then, beef must pass our 10 quality standards:
Marbling and Maturity
1. Modest or higher marbling – for the taste that ensures customer satisfaction
2. Medium or fine marbling texture – the white "flecks of flavor" in the beef that ensure consistent flavor and juiciness in every bite
3. Only cattle harvested younger than 30 months of age qualify as “A” maturity – for superior color, texture and tenderness
4. 10- to 16-square-inch ribeye area
5. 1,050-pound hot carcass weight or less
6. Less than 1-inch fat thickness
Quality Appearance and Tenderness
7. Superior muscling (restricts influence of dairy cattle)
8. Practically free of capillary ruptures (ensures the most visually appealing steak)
9. No dark cutters (ensures the most visually appealing steak)
10. No neck hump exceeding 2 inches (safeguards against cattle with more variability in tenderness)
CAB hurts those that raise mostly Angus influenced cattle. But the demand for CAB beef far exceeds the supply. There's plenty of places to sell heavily influenced Angus cattle for a premium. I deal with these folks.https://brasstownbeef.com
If we'd of know this we'd of picked our own cotton.