Certified Angus Beef

Starting in the 1970’s, a group of ranchers declared, “We can do better. We can produce beef that’s extremely tender, juicier and always packed with flavor.” There’s only one Certified Angus Beef ® brand, with 10 exacting standards for mouthwatering flavour, tenderness and juiciness. 

1. Modest or higher marbling
2. Medium to fine marbling texture
3. Only cattle harvested less than 30 months of age by detention and only A-maturity lean (superior color, texture, and tenderness)
4. 10- to 16-square inch ribeye area
5. 1,050-pound hot carcass weight or less
6. 1-inch or less fat thickness
7. Superior muscling
8. Practically free of capillary rupture
9. No dark cutters
10. No neck hump exceeding 2 inches