— Lancaster Farming, Saturday, November 4,1978
48
Certified Angus Beef program launched
Checking over the first carcasses to be evaluated for the American Angus
Association Certified Angus Beef Program are Louis “Mick" Colvin, (left)
director of the program and William Decker of Val Decker Packing Co., Piqua,
Ohio, where the cattle were slaughtered.
A program designed to
provide consumers with high
quality, tasty, tender beef,
every time they shop was
launched in Columbus, Ohio,
October 18 by the American
Angus Association and
Renzetti’s IGA Food
Markets.
The Certified Angus Beef,
went on sale for the first
tune nationally in the two
Renzetti’s IGA Food
Markets and the first day it
accounted for over 50° of the
two stores’ regular beef
sales, according to manager
Bob Renzetti. “We are very
happy with the early
results,” said Renzetti. “Our
meat manager now thinks
that we can devote two meat
cases to Certified Angus
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GRUMELLI’S FARM SERVICE
Beef instead of the one case
as originally planned.”
The national program was
launched at the Renzetti
store on Dublin-Granville
Road in Columbus, by Ohio
Governor James H. Rhodes,
who issued a proclamation
for the opening day event.
The official proclamation
cited the American Angus
Association for taking the
leadership in developing a
program to supply con
sumers with high quality
beef. The ceremonies were
also attended by the
president of the American
Angus Association, Gilman
Stewart, Greensburg, Ind.;
Dr. C.K. Allen, executive
secretary of the Association;
Fred Johnson, Summitville,
0539-07
Quar r yville, Pa. 17566
Phone (717) 786-7318
Ohio, chairman of the
Association’s Beef Cer
tification Committee; and
Mick Colvin, director of the
program for the American
Angus Association. A gift of
Certified Angus Beef was
awarded to the first pur
chaser of the day. She was
Mrs. Ella Whitt, of Otway,
Ohio. Angus beef kabobs'
were served to the press and
guests and to all the shop
pers in the store.
“The Certified Angus Beef
(CAB) program is designed
simply to bring meat
packers and retailers
together in order to provide
consumers with high quality
beef and to eventually
provide Angus breeders with
a more profitable outlet for
Material Spreader
For Pick-up Trucks
their product,” said Mick
Colvin, director of the CAB
programT “The American
Angus Association sets up
the certification standards
and supervises and ad
ministers the program to
insure that all the quality
standards are met In Phase
II of the program we will
identify cattle sired by
registered Angus bulls at the
farm or ranch and then
follow them through the
feediot and packing plant, to
the consumer.”
The cattle for the initial
program in" Columbus are
being slaughtered at the Val
Decker Packing Co, Piqua,
Ohio. Only about one-third of
the Angus cattle that have
been slaughtered to date
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quality for the Certified
Angus Beef stamp, ac
cording to William Decker,
plant manager.
The American Angus
Association does not take
ownership of the cattle or the
beef. The Angus cattle are
obtained by the packer, and
the carcasses or boxes of
primal cuts are sold directly
to the participating retail
outlet. The packer receives a
small premium from the
retailer to compensate for
the extra time and effort
involved in selecting,
identifying and handling the
Angus carcasses, and to pay
for the administration of the
program.
Participating packers and
retailers sign an agreement
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For Walls and Ceilings
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with the American Angus
Association, that spells out
how the program is to
operate. Both packer and
retailer are subject to
unannounced inspections by
a CAB representative to
insure that all the provisions
of the program are being
followed.
The American Angus
Association, in addition to
administering the program,
furnishes carcass rolls,
stamps and logo cuts to the
packer for identifying
carcasses and also for
printing on boxes. The
Association provides
retailers with point of
purchase display material,
plus booklets and folders on
(Turn to Page 49)