Where’s the “Angus” Beef??

Today, the word ‘Angus’ is everywhere. From fine dinning restaurants in New York City to McDonalds across the country, Angus has been paired with the words ‘premium’, ‘certified’ and ‘black’. So is Angus beef really better?

According the Certified Angus Beef® “All Angus are not equal.”

“The Certified Angus Beef® brand selects for higher quality beef than other Angus brands. Its 10 science-based specifications are so strict that only 8% of all beef qualifies.”

Angus is a breed of cattle, not a quality of beef. That is why only one in five Angus cattle actually earns the CAB® brand.
In order for cattle to be worthy of the CAB® brand, they must meet the following specifications for flavor and quality:

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 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
4. 10 to 16-square-inch ribeye area
5. Less than 1,000-pound hot carcass weight
6. Less tan 1-inch fat thickness
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)

The specifications are to ensure that each eating experience is consistent and of the highest quality.

Grilled Ribeye Steak with Classic Steak Butter
(4 servings, 209 calories per serving)
• 1 (10 oz.) CAB® ribeye steaks
• ½ pound unsalted butter, softened
• 1 tbsp roasted garlic
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp finely chopped shallots
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh sage
• 1 tbsp finely chopped rosemary
• Salt and freshly ground pepper to taste

1. Thoroughly combine softened butter with garlic, salt, pepper, shallots, parsley, sage and rosemary. Roll with plastic wrap into a log shape 1” in diamater; refrigerate 2 hours or until butter is solid (Note: Recipe will yield 16 butter servings; reserve 12 for later use.)

2. Season steaks with salt and pepper. Grill to desired doneness. Cut butter into ¼” slices and serve over steaks.

For more information about Certified Angus Beef, grocery stores and restaurants that carry the product, or more recipes, visit www.certifiedangusbeef.com.

Happy Trails & God Bless! To contact Kristen with questions or comments, email her at kristen_odom@hotmail.com