Passionate about the details. Inspired by tradition.

Like the farming families who raise it, chefs bring their very best to the table with the Certified Angus Beef ® brand. It’s a community, from pasture to plate, that’s dedicated to excellence.

Govind Armstrong

Post & Beam
Los Angeles, California

“I use the Certified Angus Beef ® brand because I know the product I’m using is the very best out there. It’s going to be consistent, it’s going to be flavorful and I know it’s going to make my customers happy.”

Peter Vauthy

RED, The Steakhouse
Miami, Florida, and Cleveland, Ohio

“On one hand, Certified Angus Beef ® brand Prime makes my job easier, knowing I’m getting the superior quality. On the other hand, it makes my job harder, because I have to bring everything up to that level.”

Rory Schepisi

R Bar Sixty Six
Amarillo, Texas

“My customers are always, always impressed with what they receive. Nine out of 10 times, customers tell us that’s one of the best steaks they’ve ever had in their life – and that I owe to the Certified Angus Beef ® brand.”

Craig Deihl

Cypress
Charleston, South Carolina

“Our reason for using the Certified Angus Beef ® brand is simple: I am assuring my guests the best steak-eating experience that I can. The quality and consistency is why I love working with the product.”

Chris Hodgson

Driftwood Restaurants and Catering, Hodge’s
Cleveland, Ohio

“The Certified Angus Beef ® brand is a lot more than a brand, or the stamp on the box. It’s more than the best beef you can get. It’s a family. It’s the connection.”

Jeremiah Bacon

The Oak Steakhouse, The Macintosh
Charleston, South Carolina

“We choose to serve the Certified Angus Beef ® brand because it’s a product we believe in. The consistency, the flavor, the grading – it’s unbelievable.”

Cindy Hutson

Ortanique Cuisine of the Sun
Miami and Grand Cayman

Zest
Miami

“The Certified Angus Beef ® brand has added value to my menu. My customers know I’m looking for the best products I can find, and it happens to be the best meat I can find.”

Josh Moore

Volare
Louisville, Kentucky

“Whether you’re a rancher or a chef, both career paths are labors of love. It’s much more than a livelihood – it’s a passion and our life.”