The Certified Angus Beef ® Brand

To earn the Certified Angus Beef ® brand name, cattle must first be Angus-influenced, with a predominantly solid black coat. Then, beef must pass CAB quality standards:

Marbling and Maturity

1. Modest or higher marbling – for the taste that ensures customer satisfaction

2. Medium or fine marbling texture – the white "flecks of flavor" in the beef that ensure consistent flavor and juiciness in every bite

3. Only cattle harvested younger than 30 months of age qualify as “A” maturity – for superior color, texture and tenderness

Consistent Sizing

4. 10- to 16-square-inch ribeye area

5. 1,050-pound hot carcass weight or less

6. Less than 1-inch fat thickness

Quality Appearance and Tenderness

7. Superior muscling (restricts influence of dairy cattle)

8. Practically free of capillary ruptures (ensures the most visually appealing steak)

9. No dark cutters (ensures the most visually appealing steak)

10. No neck hump exceeding 2 inches (safeguards against cattle with more variability in tenderness)

Certified Angus BeefPride isn't an ingredient, but it has everything to do with taste! The Certified Angus Beef ® brand was started by a group of ranchers in 1978. They wanted a consistently tasty, tender and juicy steak. Today, the brand's premium flavor is enjoyed around the world, and it's brought to your table by generations of America's family ranchers.

The Certified Angus Beef ® Brand

A Prime Rib Roast just out of our oven