BEST ANGUS BEEF
Certified for Flavour
Dedication
Our farmers and ranchers are dedicated to delivering the very best Angus beef, including premium and natural product options. Our logo is 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® Prime
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 the best, meeting nine more standards than Canada Prime does. It’s exceptional Angus beef, to be enjoyed without reservation or compromise.
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 Angus beef directly to beef lovers in their communities.
Other Products Available from the USA
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 flavourful bite. It’s grass-fed beef that tastes great.
Our 10 Quality Specifications
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 flavour” in the beef that ensure consistent flavour and juiciness in every bite
3
Only cattle harvested less than 30 months of age by dentition and only A-maturity lean – for superior colour, texture, and tenderness
4
65 to 103 cm2 (10 to 16 in2) ribeye area*
5
499 kg (1,100 lb) hot carcass weight or less
6
2.5 cm (1 in) or less fat thickness
7
Superior muscling – limits light-muscled 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 5 cm (2 in) – safeguards against cattle with more variability in tenderness