Why We Serve Certified Angus Beef ® — DC Steakhouse (2024)

FAQs

Why We Serve Certified Angus Beef ® — DC Steakhouse? ›

Certified Angus Beef ® is known for its high marbling, which is what makes the steak so flavorful. You can tell when you bite into a Certified Angus Beef ® steak, because the meat is full of flavor and simply melts in your mouth.

The Certified Angus Beef ® brand ensures incredibly flavorful, tender and juicy beef due to high amounts of marbling in every cut. Only the best of the Choice and Prime grades is considered for our premium label. Then beef must pass the brand's 10 science-based specifications for quality.

Angus are known for the high level of marbling in their meat. A lot of marbling keeps the meat moist for longer when cooking. And where there's marbling, there's tender, juicy and flavoursome beef.

Since Angus is a breed and USDA Prime is a grade of beef it's not a “this vs that” comparison. Angus beef can be graded as USDA Prime but could also grade as “Choice” or “Select.” Beef sourced from Angus cattle is often high quality, but diet, genetics, and handling practices all contribute to the final product.

This top-quality Angus beef is then evaluated again, using the brand's set of 10 science-based specifications for marbling, size and uniformity. If it's good enough to make the cut, then it earns the distinctive Certified Angus Beef ® brand label.

Firstly, the breed's genetic predisposition for quality marbling translates to more flavorful and tender meat, which commands a premium in the market. The stringent breeding and raising standards set by the American Angus Association ensure consistent quality but also increase production costs.

The Angus breed has a storied history of providing the best possible cattle genetics to farmers and ranchers worldwide. Since 1873, people have looked to Angus to fulfill genetic requirements — calving ease, high growth, carcass value — that set the stage for a profitable cow herd.

Certified Angus Beef (which is graded by the USDA) must be in the top two grades, and will either be listed as Prime or Choice. 1 Choice grade Certified Angus Beef is generally of better quality than an average cut of choice beef.

The difference, according to the American Angus Association, has to do with the better taste. It asserts in much of its marketing advice that the “Angus breed is superior in marbling to all other mainstream beef breeds.”

Safe And Healthy

One of the advantages of Certified Angus Beef is that it's naturally lower in fat, calories, and cholesterol compared to conventional beef. This is due to the strict quality standards for marbling, which means that the meat is naturally leaner and healthier.

Is Certified Angus Beef aged? ›

The bulk of this is wet-aged. That is, beef that's been stored inside a vacuum package in a cooler for a few weeks, allowing the naturally-occurring enzymes within the meat to break down muscle fibers, which creates tenderness.

Generally, Black Angus tastes better and is more tender than other beef. This is attributed to the meat's marbling – a trait that Black Angus is known for. In marbled meat, the fat is distributed thinly and evenly, which leads to consistent flavor, juiciness, and flavor.

All of their cattle that qualify for the Certified Angus Beef ® brand are grass-fed and spend the majority of their lives on the pastures. That doesn't mean that they're grass-finished, it means that the majority of their diet during their lives is from pastures.

While the breed originated in Scotland, the Black Angus is the most popular beef cow in the U.S., and for good reason: If the American Angus Association is to be believed, the “Angus breed is superior in marbling to all other mainstream beef breeds.” That's exactly what an association dedicated to one particular breed ...

Angus beef refers to meat that comes from the Aberdeen Angus breed of cattle, which are more muscular than other breeds. Angus beef cuts typically have a high amount of marbling, which makes a juicier and more tender steak. However, not all Angus beef is created equal.

Certified Angus Beef offers exceptional value. With its superior marbling and flavor, you will find that the cost of this beef is well worth it. The high-grade quality means that your meals will last longer due to less shrinkage during cooking, so you can stretch a pound even further.

by Steve Suther. What's the difference between ordinary USDA Choice and Select steaks and Certified Angus Beef ^® brand steaks? Served at a medium degree of doneness, the latter are generally more tender, palatable, juicy and flavorful, whether cut from the middle or end-meat subprimals.

The difference, according to the American Angus Association, has to do with the better taste. It asserts in much of its marketing advice that the “Angus breed is superior in marbling to all other mainstream beef breeds.”

Angus are moderate-sized, muscular animals, renowned as a carcase breed. They are used widely in crossbreeding to improve carcase quality and milking ability. Angus is a preferred breed for the Japanese high-quality beef market because of their propensity to marble, their white fat and bright-red lean meat.