Irish Hill Foods is one of two licensed Certified Angus Beef (C.A.B.) distributors in the Louisville market and the only one that is locally owned. We’re proud to be a member of that elite team.
Mick Colvin, a former manager of purebred Angus operations in Connecticut and South Carolina, developed the C.A.B. program in 1978. The goal was to provide assurances of beef quality and flavor for consumers, who during the 1970s were largely dissatisfied with the products available.

It has since become the most successful branded beef program in the country.

What is the difference?

Genetics. Angus Beef is juicier, better tasting and is more tender than other beef products.

That genetic ability has led to the dominance of the Angus breed in the cattle business. The growth in the meat business is recent years has been in higher quality meats served in the better restaurants.

When diners order a steak, they want a good one, not one that is tough, dry and chewy. Your customers don’t want a bad experience and neither do you.

The C.A.B. program is administered by the USDA grading service. USDA graders determine whether the meat meets the standards of the C.A.B. program, which is higher than USDA Choice rating.

C.A.B. has more marbling and it must be younger and brighter in color then the standards set for choice meat.

To find out more about the Certified Angus Beef program, check out www.certifiedangusbeef.com. To see our entire line of beef products, download this PDF file.