Certified Angus Beef www.certifiedangusbeef.com
The Certified Angus Beef Program was formed in 1978 to provide assurances of beef flavor and tenderness to consumers, who during the 1970s were largely dissatisfied with beef. The program would support the American Angus Association® by providing consumers mouthwatering beef, ultimately creating demand for high-quality Angus cattle.

Today, the brand sells over 2.2 million pounds of product daily through foodservice and grocery stores. It is the largest, most successful brand of beef in the world and a symbol of excellence to consumers at nearly 14,000 restaurants and grocery stores in the United States and 45 other countries.

Commitment to quality.
You want flavorful food on your family’s dinner table. So do America’s Angus cattle producers. For generations, America’s cattlemen and women have worked to produce the most flavorful, tender, and juicy beef available. They are committed to raising superior beef for you, the consumer.

angus ranchLook for the Certified Angus Beef® brand label. It’s the only brand owned by the American Angus Association®and its nearly 30,000 rancher members.

As a non-profit arm of the organization, Certified Angus Beef LLC promotes the breed through sales of high-quality, Certified Angus Beef® brand products. The brand is a cut above USDA Prime, Choice and Select. Beef must pass 10 quality standards to earn the premium name. Taste the difference!


10 Quality Specifications:

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 the youngest classification of product qualifies as "A" maturity – for superior color, texture and tenderness

The next three specifications ensure a uniform, consistent steak size:

  1. 10- to 16-square-inch ribeye area
  2. Less than 1,000-pound hot carcass weight
  3. Less than 1-inch fat thickness

And finally, four specifications further ensure the quality appearance and tenderness of the brand:

  1. Superior muscling (restricts influence of dairy cattle)
  2. Practically free of capillary ruptures (ensures the most visually appealing steak)
  3. No dark cutters (ensures the most visually appealing steak)
  4. No neck hump exceeding 2 inches (safeguards against cattle with more variability in tenderness)