Specifications Header Specifications Header

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:

Marbling and Maturity

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1 Modest or higher marbling – for the taste that ensures consumer satisfaction

2 Medium to fine marbling texture – the white “flecks of flavor” in the beef that ensure consistent flavor and juiciness in every bite

3 Only cattle harvested less than 30 months of age by dentition and only A-maturity lean – for superior color, texture and tenderness

Consistent Sizing

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4 10- to 16-square-inch ribeye area*

5 1,100-pound hot carcass weight or less

6 1-inch or less fat thickness

Quality Appearance and Tenderness

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7 Superior muscling – limits light-muscled cattle

8 Practically free of capillary rupture – ensures the most visually appealing steak

9 No dark cutters – ensures the most visually appealing steak

10 No neck hump exceeding 2 inches – safeguards against cattle with more variability in 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.

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