10 Specifications
Marbling & 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
64-103 cm² /10- 16- in² ribeye area*
499kg/1,100 lb hot carcass weight or less
2.5 cm/1 in 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 5 cm/2 in – safeguards against cattle with more variability in tenderness
*A 19-square-inch maximum for certain cuts offers you greater access to flavorful tenderloin, brisket, chuck and round cuts in the meat case and at restaurants.
Our Products
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It's our traditional product, but compared to other “Angus” beef, there’s nothing traditional about it. It adheres to the brand’s 10 quality standards that only 3 in 10 Angus cattle meet making it the very best Angus beef available.
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To the true beef aficionado, only the very best delivers an experience that satisfies their exclusive tastes. Certified Angus Beef® Prime is the very best of best, meeting nine more standards than USDA Prime does. It’s exceptional Angus beef, to be enjoyed without reservation or compromise.
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In addition to our already stringent 10 quality standards Certified Angus Beef® Natural also must be from cattle fed a vegetarian diet, and never given antibiotics nor hormones. It’s simply natural, simply delicious beef.
