The Certified Angus Beef ® brand’s reputation as the best Angus beef was earned through a set of 10 exacting standards that other beef doesn’t have to meet, which includes:
- Modest or higher marbling
- Medium or fine marbling texture
- Only “A” maturity is accepted, the youngest classification for beef
- 10- to 16-square-inch ribeye area
- 1,050-pound or less hot carcass weight
- Less than the 1-inch fat thickness
- Superior muscling restricts the influence of dairy cattle
- Practically free of capillary rupture ensures a high quality appearance
- No dark cutters ensure consistent appearance and flavour
- No neck hump exceeding 2 inches