I get CAB for the same as Choice.
Never had a bad one yet.
TIM
I'm really confused about cab and I think from all I've read that cab can be choice or select - and I read somewhere that if it's not marked choice it is select. But, even if it's select the criteria for it to be cab makes it as high as select can be. The point or problem for me is - if cab can be marked choice (and according to the criteria that would be high choice or almost Prime) , I want it and have found meat with the cab label marked "choice" so I want it marked that way if I buy some but I can't find it. If I'm off on this staigten me out.
Don't think a CAB is worth the extra money myself.
At Resturant Depot, at least here in New York, there isn't any price difference between CAB and Choice
Here's the thing about CAB... if the cow is black, it qualifies. I had a butcher tell me that one time last year when I was looking into one. They've done such a great job marketing that no one knows the truth about them.
Guy - If you're interested, here's some reading for the RD website about their "Superior Angus". It is not "CAB" brand but their own brand. I do see an improvement in the quality, usually I go by the "feel" of the meat. the Superior Angus is much more pliable than the regular Choice they sell which is usally less flexible.
http://www.restaurantdepot.com/Docs/Superior%20Angus%20Beef%20Questions%20and%20Answers.pdf
RD's Superior Angus is supposedly the top 66% of Choice, where I believe CAB is supposedly the top 20% or 35% of Choice.
I think the RD Angus brand quality is pretty good stuff.
Here's the thing about CAB... if the cow is black, it qualifies. I had a butcher tell me that one time last year when I was looking into one. They've done such a great job marketing that no one knows the truth about them.