You’ll taste the difference in every juicy, tender and flavorful bite.
You want beef that is easy to prepare. Every bite should be tasty, tender and juicy. We feel the same way! Here’s the big secret: Certified means it’s certified to taste great, always. The rest is up to you – and we’re here to make cooking beef simple.
Our 10 Specifications for Quality
Marbling and Maturity
- Modest or higher marbling – for the taste that ensures consumer satisfaction
- Medium to fine marbling texture – the white “flecks of flavor” in the beef that ensure consistent flavor and juiciness in every bite
- Only cattle harvested less than 30 months of age by dentition and only A-maturity lean – for superior color, texture and tenderness
Consistent Sizing
- 10- to 16-square-inch ribeye area*
- 1,050-pound hot carcass weight or less
- 1-inch or less fat thickness
Quality Appearance and Tenderness
- Superior muscling – limits light-muscled cattle
- Practically free of capillary rupture – ensures the most visually appealing steak
- No dark cutters – ensures the most visually appealing steak
- No neck hump exceeding 2 inches – safeguards against cattle with more variability in tenderness
Basics of Beef Cuts
The Certified Angus Beef® brand is the best Angus brand available. It's a cut above USDA Prime, Choice and Select. Ten quality standards — including abundant marbling, ensure every bite is exceptionally flavorful, incredibly tender and naturally juicy.
