What Are The Requirements For Angus Certified Angus Beef

Color is only the first barrier, serving as a simple means of identifying those that should be sent for additional analysis. These animals are identified during the hide removal process by a purple food-grade ink on the hock or a “A” stamp on the hindquarter. They will still need to meet our ten carcass requirements in order to guarantee a consistently excellent eating experience each and every time.

You don’t. There are no herds or live animals that Certified Angus Beef, LLC certifies. Actually, we don’t own, handle, or market any beef or cattle. The trademark for beef that has been certified by the USDA grader as meeting our 10 carcass specifications in the packing plant, after it has met the live specification of a predominantly black hide, is the Certified Angus Beef® (CAB®) logo. Once a carcass satisfies those requirements, licensed packers, distributors, restaurants, and grocery stores can use the logo to take advantage of marketing opportunities and boost their profitability. This increases the cattle’s value, which is usually compensated to producers in the form of grid premiums.

Not all Angus are created equal. Cattle at the packing plant must be identified by their mostly black hide in order to provide the best Angus beef, and carcasses must then satisfy our ten requirements. These standards ensure that each and every one of our nearly 20,000 partners worldwide receives a reliable, excellent Angus product.

There are several ways in which cattlemen can identify with the brand. We can assist you in promoting your superior genetics with marketing materials like the Targeting the BrandTM logo, and we can even help you obtain a temporary license so you can serve Certified Angus Beef ® to your sale attendees. Throughout the year, we also host educational events and have staff members speak at others. In order to help our brand partners understand where each pound of Certified Angus Beef ® is produced, we frequently rely on ranchers to serve as hosts. Please get in touch with us if you would like to open your business for a ranch day or other special occasion.

Licensed packers and processors provide all of CAB’s funding, with commissions of around two cents per pound of branded goods sold. A packer has the option to sell an animal as Certified Angus Beef ® after it has been certified, and they typically do. For what reason can they sell it for more money? The distributors know they can sell it for more money because the retailers and restaurants understand that a consistent dining experience is worth more to their patrons.

A: The same impartial USDA graders examine and assign a grade to black-hided cattle, which are characteristic of the Angus breed. The best Choice, or Prime, beef—truly the best of the best—must be the only beef taken into consideration for the brand. Then, this premium Angus beef is assessed once more using the brand’s ten scientifically based standards for size, uniformity, and marbling. Should it meet the standards, it is awarded the unique Certified Angus Beef ® brand label.

Across North America, a network of family farmers, ranchers, and meat processors makes the Certified Angus Beef ® brand possible. Although most of the cattle used by the brand are born, raised, and harvested in the United S. additionally, we have Canadian partners who grow, produce, and market goods under the Certified Angus Beef ® brand. Additionally, we are the only company run and owned by American Angus Association members who are farmers and ranchers.

Every cattle is fed only grass and lives mostly on pastures where they graze on grass. Grain supplements such as corn and wheat are fed to cattle as they grow. This grain finishing gives beef more marbling and that wonderful flavor we all love. Any beef, regardless of how it was prepared, is a good source of zinc, iron, and protein, among other important nutrients. Additionally, farmers and ranchers who are committed to providing safe and healthful beef for consumption raise all of the beef. Since we love all kinds of beef, we think the answer comes down to personal preference.

Beyond USDA grades, if beef satisfies all ten of our quality standards—marbling being the most crucial—it may be awarded our exclusive Certified Angus Beef ® brand name. Our beef must fulfill our extra standards and have at least as much marbling as the best USDA Choice or Prime beef, guaranteeing that it is genuinely a cut above the rest.

We take the “certified” part of our name to heart. Since the product’s integrity and your satisfaction are our top priorities, we double check it once it has been certified to meet our ten quality standards. We monitor each pound of beef that passes through a restaurant or grocery store to guarantee that you receive the caliber you anticipate. We first grant licenses to all of our restaurant and grocery store partners to use our name and trademarks. After that, we carry out routine audits to make sure the beef you purchase actually is Certified Angus Beef ®. We collaborate closely with ranchers, cooks, and butchers who uphold our dedication to excellence and morality in supplying our beef to tables worldwide. The Certified Angus Beef ® brand is known for its superior taste and quality, so it’s worth going above and beyond to ensure you receive the precise flavor you desire.

The high levels of marbling in every cut of beef produced under the Certified Angus Beef ® brand guarantee exceptionally flavorful, tender, and juicy beef. For our premium label, only the best Choice and Prime grades are taken into consideration. Then, beef needs to meet the ten science-based quality standards set forth by the brand. However, it is not for us to determine whether beef qualifies; that is the responsibility of impartial, independent U S. Department of Agriculture graders. The unique Certified Angus Beef ® brand label is only awarded to Angus beef that is truly exceptional. Not only is the Certified Angus Beef ® brand more delicious than anything else on your plate, but we don’t stop there. We back it up with fact!.