kikipeepers asked
The American Angus Association set up the "Certified Angus Beef" brand in 1978. The goal of this brand was to promote the idea that Angus beef was of higher quality than beef from other breeds of cattle. Cattle are eligible for "Certified Angus Beef" evaluation if they are at least 51% black and exhibit Angus influence. However, they must meet all 10 of the following criteria, which were refined in January 2007 to further enhance product consistency, to be labeled "Certified Angus Beef" by USDA Graders: Modest or higher degree of marbling Medium or fine marbling texture "A" maturity 10- to 16-square-inch ribeye area Less than 1,000-pound hot carcass weight Less than 1-inch fat thickness Moderately thick or thicker muscling No hump on the neck exceeding 5 cm (2 inches) Practically free of capillary rupture No dark cutting characteristics
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