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Certified Angus Beef LLC at (330)345-2333 • ©2015 Certified Angus Beef LLC

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Certified Angus Beef LLC at (330)345-2333 • ©2015 Certified Angus Beef LLC SUCCESS with the BRAND Increase Sales H Build Repeat Business H Grow Profits Support Local Farming Families H Improve Customer Satisfaction 206 Riffel Road, Wooster, Ohio 44691-8588 USA • 330-345-2333 • www.CertifiedAngusBeef.com When we set out to create the world’s first premium brand of beef, we started by choosing Angus cattle, known for producing beef of superior taste and tenderness. But that alone wasn’t going to satisfy us. So we put into place 10 exacting standards that every cut of the Certified Angus Beef ® brand has to meet. The result is Angus beef with unrivaled flavor, juiciness and tenderness. We still believe that the best way to meet our standards is through dedicated family ranchers. They follow in the footsteps of our founding farmers, who, in 1978, declared they wanted nothing more, and nothing less, than to create the best Angus beef ever made. Not all Angus beef can meet our standards, and that’s just how it should be. Being bigger doesn’t concern us, but being the best always will. H Original. Unduplicated. The world’s first premium brand of beef. H Only 1 in 4 Angus cattle meets our exceedingly high standards. H Supporting rural communities, and local farming families, since 1978. H A not-for-profit formed, and owned today, by the American Angus Association® and its collection of farming and ranching families. 2 Sysco Central Texas Sysco Central Texas 3 Marbling: the key to flavor Consistent Sizing Quality Appearance A wide variation exists among subprimal sizes and Assured across the industry. Our standards limit variation in the size of ribeyes as well as other subprimals. Tenderness These standards help ensure our steaks are thicker and more uniform in size, leading to a better Superior muscling assures more uniform and performance in the kitchen. Every customer will consistent plate presentations. have more consistent plate presentation. To ensure consistent quality appearance and We require: flavor, beef must be practically free of capillary H 10- to 16-square inch ribeye area rupture, and no dark cutters are allowed. • Our specification includes only the most We also don’t allow cattle with significant desirable ribeye sizes, eliminating those that are Brahman influence, in order to ensure tenderness. too small or too large on the plate. Modest Marbling Small Marbling Our minimum marbling requirement Minimum marbling requirement for USDA Choice Marbling, the small flecks of fat within the beef, • Ensures more uniform cuts throughout the is the main contributor of beef juiciness, flavor carcass and is critically important for consistent and tenderness. In addition to its inherent sizing of not only ribs, but other subprimals. taste benefits, beef with more marbling can • Rib subprimal weights are not directly correlated be cooked to higher temperatures and still be to ribeye area size. In other words, a heavy juicy. lip-on ribeye doesn’t always mean a large eye Our standards require “Modest” or higher – perhaps it’s simply longer, with the potential marbling. Our beef must also have medium to to get 1 to 2 more steaks. finely textured marbling. Coarse marbling is • Our sizing specification means that “heavy” or less desirable. “up” sized ribeyes will still offer a product with consistently sized steaks – while other programs Maturity may include 16+ inch ribeyes even in a “light” box. Beef harvested at the optimal time has superior: H 1,050 pounds or less hot carcass weight Science-based H Tenderness • Works in conjunction with our ribeye area H Color specification to control size consistency, even as Specifications H Texture beef carcasses throughout the industry get To earn our brand name, cattle must first be larger Angus-influenced, with a predominantly solid black H Firmness • Helps ensure more uniform cuts throughout the hair coat. Then, beef must pass our 10 exacting We allow only “A” maturity beef – the most carcass product specifications to qualify for the Certified desired beef classification, which comes from Angus Beef ® brand. To ensure completely unbiased cattle harvested younger than approximately H Less than 1-inch fat thickness approval, cattle are evaluated by the USDA – never 30 months of age.* by in-house graders or plant employees. In • Helps control overall leanness and yield Canada, our same brand standards are evaluated USDA Prime and Choice can include “B” maturity by the Canadian Beef Grading Agency. cattle, harvested at 30-42 months of age.* *United States Standards for Grades of Slaughter Cattle, effective January 31, 1997. USDA grader photo courtesy of the National Cattlemen’s Beef Association, and the U.S. Department of Agriculture, ©NCBA Marbling comparison photos courtesy of the National Cattlemen’s Beef Association, and the U.S. Department of Agriculture, ©NCBA 4 Sysco Central Texas Sysco Central Texas 5 Our standards are more selective than You don't get a second chance USDA Prime, Choice and Select. TO IMPRESS YOUR GUESTS. The best meals are made with the very best beef: the Certified Angus Beef ® brand. Your superb service and our fabulous flavor will appeal to new customers – and keep regulars coming back. The main factor that determines whether beef can earn our name is marbling. Within the USDA Choice grade, there are three levels of marbling. Grades do count! Reduce your risk of offering even a slightly tough steak: We require “MODEST” or higher levels of marbling Every cut of our beef ® – the key to great flavor. comes from carcasses Certified Angus Beef brand 1 in 50 that meet all 10 of our exacting standards for USDA Choice 1 in 13 marbling, tenderness, juiciness and flavor. USDA Select 1 in 6 The majority of USDA Choice beef falls into Source: Oklahoma State University, 2004 Journal of Animal Science “SMALL” marbling; not enough for us. Our exacting standards reduce the odds of a tough steak by nearly 300% over USDA Choice. USDA Quality Grades as a percent of federally graded beef. Source: USDA and 2011 National Beef Quality Audit. 6 Sysco Central Texas Sysco Central Texas 7 The Certified Angus Beef ® brand ... your product solution H Beef that tastes like no other TheFACTS H The highest quality beef with the greatest availability H Takes the confusion out of buying beef Certified Angus Beef ® Brand Advantages H Ensures product integrity and consistency in every box, thanks to our unparalleled tracking system Our beginnings were humble: a group of family farmers and ranchers determined to create the world's finest beef. Nearly 40 years later, H The leader in quality, availability, consumer recognition and marketing support we’re still a group of family ranchers with pride in our unique heritage and the Certified Angus Beef ® brand we bring to the table. It’s the Standards more selective than USDA Prime, Choice and Select original, the only brand of beef owned by the ranchers of the non- profit American Angus Association®. And we still want nothing more, ® brand and nothing less, than to create the best Angus beef ever made. Certified Angus Beef USDA Prime, Choice and Select 10 science-based specifications The value of Angus. Marbling – the key to flavor Angus is a breed of cattle known for producing beef with superior taste, but it’s just a starting point for identifying the finest beef. Modest or higher marbling Various marbling specifications for each grade. 1 USDA Select and the majority of USDA Choice do Most cattle are not purebred Angus, so “predominantly black hide,” not contain enough marbling to qualify for the a dominant trait of Angus cattle, first helps identify Angus heritage Certified Angus Beef ® brand (See pyramid). in a practical way. The “predominantly black” definition, which is upheld by the U.S. Department of Agriculture, is how all certified beef 2 Medium or fine marbling texture No specification programs identify Angus cattle today. Not All Angus are Equal Maturity More than a black hide. Nearly 65% are black- Our 10 exacting standards ultimately ensure consistently superior 35% hided and receive an 3 “A” maturity for each, lean and skeletal Can include both “A” and “B” maturity cattle. “B” quality in every box. They truly set the Certified Angus Beef ® brand “A-stamp.” characteristics - cattle harvested younger than maturity are cattle harvested at approximately apart from other Angus brands and grades of beef. While more than 65% Only 1 in 4 Angus- approximately 30 months of age 30-42 months of age. influenced cattle 65% of the nation’s cattle are black hided, only 1 in 4 Angus cattle meet brand meet our exacting standards. Our ranchers raise not just Angus beef, Black-hided Other Consistent sizing ensures thicker Variation in product size and plate specifications. but the best Angus beef ever. steaks and more uniform plate presentation. Accepts all ranges of presentation for each customer Noribeye speci ficationand carcass weight. The most sourcing and pricing options. Our world-renowned beef is available from more than 30 packing 10- to 16-square-inch ribeye area No specification; accepts industry extremes of 4 7- to 20-square-inch ribeye area plants, representing access to an 85% combined share of U.S. and Canadian fed cattle. You enjoy a greater choice of suppliers and product options. More than one local farm or ranch, 1,050-pound hot carcass weight or less No specification; may include large carcasses and the Certified Angus Beef ® brand supports a network of family farmers in rural communities. 5 industry extremes of 1,250-pound hot carcass weight 6 Less than 1-inch fat thickness No specification Quality and integrity in every box. We are the only brand to track every pound of beef so you and your customers are assured of genuine quality.
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