What is the maximum back fat allowed in CAB specs?

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Multiple Choice

What is the maximum back fat allowed in CAB specs?

Explanation:
CAB sets a limit on fat depth to keep a lean, uniform appearance and minimize trimming losses. The back fat thickness on the ribeye area must be no more than one inch for a carcass to meet CAB specs. This measurement is taken at the ribeye region, and carcasses with back fat at or below one inch qualify, while anything thicker would not meet the standard. The other options fall outside this accepted upper limit, making them less correct.

CAB sets a limit on fat depth to keep a lean, uniform appearance and minimize trimming losses. The back fat thickness on the ribeye area must be no more than one inch for a carcass to meet CAB specs. This measurement is taken at the ribeye region, and carcasses with back fat at or below one inch qualify, while anything thicker would not meet the standard. The other options fall outside this accepted upper limit, making them less correct.

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