THE BRAND THAT CHANGED BEEF
10 Standards for Certified Angus Beef
- Modest or higher marbling
- Medium to fine marbling texture
- Only cattle harvested less than 30 months of age by detention and only A-maturity lean (superior colour, texture, and tenderness)
- 10- to 16-square inch ribeye area
- 1,100-pound hot carcass weight or less
- 1-inch or less fat thickness
- Superior muscling
- Practically free of capillary rupture
- No dark cutters
- No neck hump exceeding two inches
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