Marbling

• Marbling is the main contributor of beef juiciness, flavor, and tenderness.
• It is the flecks of fat within the beef.
• Beef with more marbling can be cooked to higher temperatures and still be juicy.
• Our standards require Modest or higher marbling.
• Certified Angus Beef ® brand must be medium to fine marbling texture. Coarse marbling can negatively influence palatability. 

Maturity

• Beef harvested at the right time will have superior:
  • Color
  • Texture
  • Firmness
• Certified Angus Beef ® brand selects only “A” maturity which is the youngest classification of cattle harvested at 9-30 months of age.
• USDA Prime and Choice can include “B” maturity cattle harvested at 30–42 months of age. 

Quality, Appearance and Assured Tenderness

• Superior muscling delivers uniform plate presentations.
• Not allowing blood spots or dark cutters ensures consistent flavor and appearance.
• Safeguarding against significant Brahman cattle-influence also ensures tenderness. 

Leanness and Cutability

• Maximum beef yield is paramount.
• We select for optimum leanness and yield.