What is Certified Angus Beef?
Certified Angus Beef is the best of the best. That is why we at Maloney Meat Company only sell our customers this type of beef. The major characteristics of this product are: Taste, Fine marbling (those fine white flecks interspersed within a steak) ,Consistency and Quality. The Certified Angus Beef Program has some of the beef industry’s most stringent standards to ensure the quality and consistency of every CERTIFIED ANGUS BEEF product. These standards are based on marbling and leanness. Only beef meeting the Program’s high standards earns the CERTIFIED ANGUS BEEF label. Careful evaluation by the USDA Grading Service ensures that only beef that meets the rigid specifications of the Certified Angus Beef Program is labeled as CERTIFIED ANGUS BEEF product. This impartial evaluation, combined with close monitoring of each processing and distribution step, ensures the consistent quality of every CERTIFIED ANGUS BEEF product you buy. In 1976, the United States Department of Agriculture (US
Certified Angus Beef(CAB) is not nastily from Angus cattle. There is no verification of where the cattle have some from and it is not grass fed or organic. It is just a marketing tool and it has worked. The following are the qualifications for CAB: Eight carcass specifications were developed by CAB to ensure that every carcass earning the Certified Angus Beef ® brand offers consumers the same quality eating experience. To receive the brand cattle must first be at least 51% black-hided and meet these criteria: -Neck hump of less than 2 inches -“A” maturity (9-30 months) -Modest or higher degree of marbling -Medium or better marbling texture -USDA Yield Grade (YG) 3.9 or leaner -Moderately thick or thicker muscling -No capillary ruptures -No dark-cutting characteristics 51% black hide means that it does not have to be Angus (Black Angus are all black besides very small portions of white.) In other words I would pay more to get a Prime or the same to to get a Choice piece of meat. You’re
