Beef Cuts
Certified for Flavor

Certified for Flavor

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

10 Specs Marbling and Maturity

2

Medium to fine marbling texture – the white “flecks of flavor” in the beef that ensure consistent flavor and juiciness in every bite

10 Specs Marbling and Maturity

3

Only cattle harvested less than 30 months of age by dentition and only A-maturity lean – for superior color, texture and tenderness

10 Specs Marbling and Maturity

4

10- to 16-square-inch ribeye area*

10 Specs Consistent Sizing

5

1,100-pound hot carcass weight or less

10 Specs Consistent Sizing

6

1-inch or less fat thickness

10 Specs Consistent Sizing

7

Superior muscling – limits light-muscled cattle

10 Specs Quality Appearance Tenderness

8

Practically free of capillary rupture – ensures the most visually appealing steak

10 Specs Quality Appearance Tenderness

9

No dark cutters – ensures the most visually appealing steak

10 Specs Quality Appearance Tenderness

10

No neck hump exceeding 2 inches – safeguards against cattle with more variability in tenderness

10 Specs Quality Appearance 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.