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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

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

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

5. 1,050-pound hot carcass weight or less

6. 1-inch or less fat thickness

Quality Appearance and Tenderness

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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