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cowsrcuddly

Well-known member
Joined
Oct 28, 2007
Messages
133
Location
Monticello, IA
To be Certified Angus Beef-  The hide of the beef animal must be at least 51% Black Hided.  This is what allows the "other" breeds availability to sell under the brand.  But then....the Maines, Shorthorns, Simmys, ect. had to have an Angus bull used on them to get that Black hide that everyone wants.  <party> (clapping) <rock> <beer>


CAB 11 Quality Specifications
Steak on a plate
Marbling and Maturity

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

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

3. Only the youngest classification of product qualifies as "A" maturity – for superior color, texture and tenderness
Consistent Sizing

4. 10- to 16-square-inch ribeye area

5. Less than 1,000-pound hot carcass weight

6. Less than 1-inch fat thickness
Quality Appearance and Tenderness

7. Superior muscling (restricts influence of dairy cattle)

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

9. No dark cutters (ensures the most visually appealing steak)

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

11.  Must be 51% Black Hided

 
 
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