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:

1. Modest or higher marbling
2. Medium or fine marbling texture
3. Only “A” maturity is accepted, the youngest classification for beef
4. 10- to 16-square-inch ribeye area
5. 1,050-pound or less hot carcass weight
6. Less than the 1-inch fat thickness
7. Superior muscling restricts the influence of dairy cattle
8. Practically free of capillary rupture ensures a high quality appearance
9. No dark cutters ensure consistent appearance and flavour
10. No neck hump exceeding 2 inches