if it’s not

Certified,

it’s not the best.

Founded in 1978, the Certified Angus Beef® brand represents a non-profit network of ranchers dedicated to bringing chefs the highest quality Angus Beef available.

Their unique distinctions, superior marbling, and exacting specifications for quality are the gold standard: Certified Angus Beef® grades their products to ensure superior flavor and taste, as well as consistency and uniformity.

Our chefs and partners can depend on Certified Angus Beef® to be nothing but the highest quality, delivered by us with integrity.

what makes them unique?

All Certified Angus Beef® cattle must meet 10 strict quality standards to ensure superior flavor + consistency in every bite.

The Key To Flavor
1. Modest or higher marbling – for the taste that ensures customer satisfaction
2. Medium or fine marbling texture – the white "flecks of flavor" in the beef that ensure consistent flavor and juiciness in every bite
To ensure superior color, texture and tenderness
3. Only “A” maturity is accepted, the youngest classification for beef.
To ensure thicker steaks + consistent plate presentations
4. 10- to 16-square-inch ribeye area*
5. 1,050-pound or less hot carcass weight
6. 1-inch or less fat thickness
To ensure quality appearance & tenderness
7. Superior muscling limits light-muscled cattle
8. Practically free of capillary rupture ensures quality appearance
9. No dark cutters ensures consistent appearance and flavor
10. No neck hump exceeding 2 inches safeguards against Brahman cattle-influence which have more variation in tenderness