Getting a great steak in the 1970s was hit or miss. The Certified Angus Beef® brand founders said,
You know what? We can do better. We can create uncompromising quality standards and then find the best Angus ranchers to help us raise a great tasting product.
The eventual result was the Certified Angus Beef® brand. A genuine who’s who of ranchers, along with Dr. Bob VanStavern, a renowned meat scientist from Ohio, USA. He developed our standards that are still part of the brand’s foundation today.
The Certified Angus Beef® brand was first sold in Canada by Macgregors Meat & Seafood in 1991. Early adopters included Bardi's Steak House and Black Angus Steak House in Toronto, with Cactus Club Cafe and JOEY restaurants following soon after. Loblaw licensed its eastern stores in 1994, and Longo's joined in 1997. Today, Canada is the brand's largest international market.
® BrandIn the late 1990s, The Certified Angus Beef® brand partnered with the Canadian Beef Grading Agency (CBGA) to start producing the brand in Canada. IBP-Lakeside and Cargill High River in Alberta were the first packers.
Today, five Canadian plants, including Cargill High River, Cargill Guelph, JBS Brooks, St. Helen's Meat Packers, and Harmony Beef, produce the Certified Angus Beef® brand.
The Certified Angus Beef® brand transcreated its logo into French in 2019, becoming the first of several localized logos used worldwide. The French logo was introduced in the Quebecois market, generating enthusiasm and fostering goodwill.
Which is why every cut of our beef is judged on 10 exacting quality standards. And why no other brand of beef is as juicy, as tender or as full of flavour.
A lot’s changed since 1978, but we’re still a passionate collection of family ranchers dedicated to producing the best sustainable, high-quality beef loved by brand enthusiasts around the world.