Three different kinds of crabmeat- good, better, and best. “Graded” crab meat (a brilliant marketing scheme) was developed by the Coulbourne and Jewett packing house around 1910, and their backfin, special, regular, claw and lump classifications became a signature feature of the enterprise.  Located on the industrial waterfront area of Navy Point in St Michaels, Maryland, (today the grounds of the current-day Chesapeake Bay Maritime Museum) Coulbourne and Jewett was one of the only African-American owned packing houses in the state- a remarkable accomplishment in the era of Jim Crow. Their savvy crab meat differentiation system would become almost universal in the industry- proof that all a salesman needs is a good product and the gift of spin.