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USDA Certified Beef Grading

Qualifications for Certified Angus Beef ®

Only 8% of all meat produced in North America qualifies as being Certified Angus Beef ®. Chosen from the best Choice and Prime grades of beef, Certified Angus Beef ® is renowned for its superior taste, tenderness and juiciness.

Certified Angus Beef ® products are the standard of superiority. Don't be fooled by impostors. "Angus" and "Black Angus" branded meats are not the same as Certified Angus Beef ®. In addition to the USDA regulatory standards of beef grading, Certified Angus Beef ® must meet eight additional criteria to earn the brand name Certified Angus Beef ®.

It's important for consumers to know the difference for what they are buying. Many steak companies claim to a have superior steak grade while they are only misleading their customers.

Marbling Degree

Proper Marbling (intramuscular fat found in meat that makes the meat tender and juicy) is essential to beef flavor and juiciness. Certified Angus Beef ® must exhibit modest or higher degree of marbling.

Marbling Texture

Certified Angus Beef ® is known for its melt in your mouth texture. This is due largely in part to the medium to fine marbling texture. Coarse marbling has a negative effect on the taste, texture and overall quality.

Youthful Maturity

Younger Cattle produce beef that is superior in color, texture, firmness and tenderness. To be Certified Angus Beef ® cattle must be in the youngest maturity range ("A") which is 9-30 months.

Leanness

To be Certified Angus Beef ® cattle must not have excessive fat cover. The beef must have a Yield Grade 3.9% or leaner is considered for the Certified Angus Beef ® brand.

Superior Muscling

Cattle must have muscling thick or thicker muscling characteristics. Superior muscle thickness implies a higher proportion of meat to bone. No Neck Hump The neck hump of Certified Angus Beef ® cannot exceed 2 inches in height. Anything over this is indicative to variation in the tenderness of the meat.

No Internal Hemorrhages

Evidence of Internal Hemorrhages is usually detected in the Ribeye muscle. The hemorrhages produce blood spots that detract from the product's eye appeal.

No Dark Coloring

Cattle must be free of dark cutting (deep red to black coloring) in order to be Certified Angus Beef ®. The dark coloring occurs in animals who may have been overworked, stressed or overly excitable. By setting quality standards higher than even USDA Prime, Certified Angus Beef ® is taste perfection. Certified Angus Beef ® is the most consistently pleasing U.S. beef available.

Angus Beef Pyramid
Certified Angus Beef ®
USDA Certified Beef
Steak Freshness
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