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.
Now Offering a Large Selection of Certified Angus Beef ®
