Certified Angus Beef®
Harris Ranch also proudly offers Certified Angus Beef ® — a product of exceptional quality. The Certified Angus Beef ® brand ensures incredibly flavorful, tender and juicy beef due to the high amounts of marbling in every single cut. Only the best of the USDA Choice and Prime grades is considered for the CAB label. Then beef must pass the brand’s 10 science-based specifications for quality. Only truly exceptional Angus beef earns the distinctive Certified Angus Beef ® brand label.
Only one in four black-hided beef animals meet the additional carcass specifications needed to qualify for the Certified Angus Beef ® brand. But what are those exceptional quality specifications? First off, cattle must be Angus-influenced with a predominantly (51% or greater) black hair coat.
Marbling and Maturity
Modest or higher marbling (upper 2/3 of the USDA Choice grade or higher) – for the taste that ensures customer satisfaction
Medium or fine marbling texture – the white “flecks of flavor” in the beef that ensure consistent flavor and juiciness in every bite
Only the youngest classification of product qualifies as “A” maturity (under 30 mos.) – for superior color, texture and tenderness
10- to 16-square inch ribeye area
1,050-pound hot carcass weight or less
Less than 1-inch fat thickness
Quality, Appearance and Tenderness
Superior muscling – restricts influence of dairy cattle
Practically free of capillary ruptures -- ensures the most visually appealing cut of beef
No dark cutters -- additionally ensures the most visually appealing cut of beef
No neck hump exceeding 2 inches -- safeguards against Brahman-influenced cattle which have more variability in tenderness
As you can see, the Certified Angus Beef ® brand, established in 1978, is truly a stamp of exceptional quality.