Angus Beef

Angus Beef

To earn the Angus Beef designation, cattle must first be Angus-influenced with a predominantly solid black coat. Then, the beef must pass 10 premium quality standards:

Marbling and Maturity

Modest or higher marbling – for the taste that ensures customer satisfaction

Medium or fine marbling texture – the white “flecks of flavor” in the beef that ensure consistent flavor and juiciness in every bite

Only cattle harvested younger than 30 months of age qualify as “A” maturity – for superior color, texture and tenderness

Consistent Sizing

10- to 16-square-inch ribeye area

1,050-pound hot carcass weight or less

Less than 1-inch fat thickness

Quality Appearance and Tenderness

Superior muscling (restricts influence of dairy cattle)

Practically free of capillary ruptures (ensures the most visually appealing steak)

No dark cutters (ensures the most visually appealing steak)

No neck hump exceeding 2 inches (safeguards against cattle with more variability in tenderness)

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