In the fall of 1997 the American Angus Association and Iowa State University embarked on a research project that would forever change the beef industry. This pilot program involved the central processing of carcass ultrasound images for genetic evaluation. In the past, real-time ultrasound had been statistically proven to accurately measure body composition traits in live cattle. This technology enabled more cattle to be measured for carcass traits while at the same time being more cost effective and timely. Even though considerable effort had been expended in developing a technician certification process, tremendous variation existed and exists today in technician proficiency with equipment and software technologies. The CUP Lab at Iowa State University was formed to remove this variation. The program was designed to organize the collection and processing of the information to allow for the highest standards of integrity and accuracy.

The Iowa State University CUP Lab began accepting images in January 1998. In the fall of both 1999 and 2000, the American Angus Association made EPDs for ribeye area, fat thickness, retail product, and percent intramuscular fat, based on ultrasound, available to Angus breeders. Demand grew so quickly that the venture could no longer be housed within ISU. The project was moved to the private sector under the name of Walter & Associates in January 2001. Today, producers from both the seedstock and commercial sectors of the beef industry rely on ultrasound data from The CUP Lab®, LLC. Predicted values for ribeye area (REA), percent intramuscular fat (IMF), and fat thickness (FT) are used to produce age adjusted data along with ratios and ultrasound or carcass EPDs