Beef Cuts

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 17-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.

For recipes, tips, and more
Why Certified Angus Beef