Beef grading explained
Date: Jan 09 2008
About the brand & News ReleaseWhen USDA graders stamp carcasses they estimate the eating experience for consumers and provide report cards for producers. They also measure cutability, or red meat yield.
Category: About the brand
Defining the CAB difference
Date: Feb 01 1999
About the brand & News Release & ResearchStudy results from the 1999 “Characterization of Certified Angus Beef Steaks from the Round, Loin and Chuck” show that marbling is more highly related to tenderness of middle meats than it is to that of the end meats. That means the key to better-eating beef is in moving up the quality grade scale.