The Certified Angus Beef ^® brand is the world's premier brand of beef. We require superior standards for marbling, tenderness and leanness. Angus-influenced cattle are evaluated by the USDA*, not in-house graders or plant employees.

Only 8% of beef makes the grade.
Predominantly black cattle are identified (purebred Angus, as well as cattle exhibiting Angus-influenced characteristics). USDA graders then evaluate them on the following science-based criteria:

Marbling

Marbling is the main contributor to beef's juiciness and flavor. Finer texture ensures great taste in every bite.
Modest or higher marbling

Medium to fine marbling texture

Maturity
Youthful, maturity ensures superior color, texture, and firmness.

"A" maturity (both lean and skeletal maturity)

Uniformity
Product consistency specifications provide a more uniform portion size and improved plate appearance by eliminating extreme outliers.

Ribeye area: 10 to 16 square inches

Carcass weight: Less than 1,000 pounds

External fat limits: Less than 1 inch

Quality Appearance & Assured Tenderness

Uniform plate presentation, quality appearance, and additional safeguards for tenderness are provided by requiring:

Moderately thick or thicker muscling

Practically free of capillary rupture in the ribeye

No dark cutting

No neck hump exceeding 2 inches in height

Steers and heifers only

Availability
Sourced from 29 plants. Has a combined 80 percent share of the U.S., fed cattle packing base.

*Brand standards are evaluated by the Canadian Beef Grading Agency in Canada.