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Why do we serve only Certified Angus Beef?
Short Answer: Because it’s the best tasting,
highest quality beef available today.
Long Answer: In 1976 the USDA lowered its
beef grading quality standards for Choice
Beef. In 1978, Certified Angus Beef was
created by the American Angus Association to
bring back high standards. Beef must be from
Angus type cattle which is known as the
“Butcher’s Breed.” It must adhere to strict
standards based on marbling, maturity and
leanness. Less than one in six Angus type
cattle is eligible for the Certified Angus
program. USDA meat grading and
certification service evaluates the Angus type
and label it with the federally registered
CERTIFIED ANGUS BEEF trademark.
Certified Angus Beef product is distinctly
different from and superior to beef marketed
under the “Angus” and “Black Angus” names.
Short Answer: Because it’s the best tasting,
highest quality beef available today.
Long Answer: In 1976 the USDA lowered its
beef grading quality standards for Choice
Beef. In 1978, Certified Angus Beef was
created by the American Angus Association to
bring back high standards. Beef must be from
Angus type cattle which is known as the
“Butcher’s Breed.” It must adhere to strict
standards based on marbling, maturity and
leanness. Less than one in six Angus type
cattle is eligible for the Certified Angus
program. USDA meat grading and
certification service evaluates the Angus type
and label it with the federally registered
CERTIFIED ANGUS BEEF trademark.
Certified Angus Beef product is distinctly
different from and superior to beef marketed
under the “Angus” and “Black Angus” names.