Certified Angus Beef ® brand is the best Angus brand available. It’s a cut above U.S.D.A. Prime, Choice, and Select.

Ten quality standards – including abundant marbling – ensure every bite is exceptionally flavorful, incredibly tender, and naturally juicy.

All beef is inspected for wholesomeness by the U.S.D.A. and is graded for quality and consistency. You’ve heard of Prime, Choice, and Select grades and Prime tops the grading scale. A major factor in the quality of grades is the marbling. Marbling, or the little white flecks in beef, is key to flavor.

Independent U.S.D.A. graders inspect cattle and label them according to the grading scale: Prime, Choice, Select, and several low-quality grades.

The same independent U.S.D.A. graders inspect black-hided cattle (typical of the Angus breed) and give it a grade. All beef considered for the brand must be the best Choice, or Prime, beef. C.A.B. means you’re getting the best of the best. This top-quality Angus beef is then evaluated once more, using the brand’s set of 10 science-based specifications for marbling, size, and uniformity. If it’s good enough to make the cut, then it earns the distinctive C.A.B. brand label.

Only truly elite beef surpasses the U.S.D.A.’s stringent Prime standards and meets all 10 of the brand’s quality specifications. Only 3% of beef achieves the high standards of Certified Angus Beef brand Prime.

What this means is that you’re one of the many lucky American consumers who have the opportunity to treat your tastebuds to something truly special. Certified Angus Beef takes the guesswork out of having to select the right cut because they’re all the right cut.

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 definition and only A-maturity lean – for superior color, texture, and tenderness.

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

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

6. 1-inch or less fat thickness.

7. Superior muscling; limits light-muscled cattle.

8. Practically free of capillary rupture.

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.