Certified for Flavor
Dedication
The farmers and ranchers behind the Certified Angus Beef® brand are dedicated to delivering the very best Angus beef, including premium and natural product options, to meet each customer’s expectations.
Every cut meets our 10 quality standards, ensuring exceptional taste. Just look for our logo—it’s your guarantee of superior quality.
The Certified Angus Beef®brand
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.
Certified Angus Beef®Natural
All Certified Angus Beef®Natural cuts meet our 10 rigorous quality standards, while coming from cattle who are fed a vegetarian diet and never given antibiotics or hormones. It’s simply natural, simply delicious beef.
Certified Angus Beef®Grass-Fed
Raised without antibiotics or added hormones and fed a 100% grass-fed diet, every cut of Certified Angus Beef®Grass-Fed meets our 10 quality standards, resulting in a tender and flavorful bite. It’s grass-fed beef that tastes great.
Certified Angus Beef®Ranch to Table
Certified Angus Beef®Ranch to Table is a direct-to-consumer program that connects family farmers and ranchers raising the highest-quality beef directly to beef lovers in their communities.
OUR 10 SPECIFICATIONS
FOR QUALITY
To earn the Certified Angus Beef® brand name, cattle must first be Angus-influenced, with a predominantly solid black coat. Then, beef must pass our 10 quality standards:
1
Modest or higher marbling – for the taste that ensures consumer satisfaction
2
Medium to fine marbling texture – the white “flecks of flavor” in the beef that ensure consistent flavor and juiciness in every bite
3
Only cattle harvested less than 30 months of age by dentition and only A-maturity lean – for superior color, texture and tenderness
4
10- to 16-square-inch ribeye area*
5
1,100-pound hot carcass weight or less
6
1-inch or less fat thickness
7
Superior muscling – limits light-muscled cattle
8
Practically free of capillary rupture – 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
*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.
