Certified Angus Beef ® Meat
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YOUR GUIDE TO THE MOST TABLE OF CONTENTS PREMIUM ANGUS BEEF. Lesson 1: Brand Basics EVER. Sales Map .........................................................p. 3-10 Lesson 2: Beef Production Beef Cattle Story .............................................p. 11-17 Lesson 3: Beef Cuts Knowledge Beef Cuts by Primal Cuts .................................p. 18-27 Alternative Cuts for Teres Major ......................p. 28-29 Alternative Cuts for Skirt Steak ........................p. 30-31 Alternative Cuts for Tri-Tip ..............................p. 32-33 Sales Tools App from Top to Bottom ....................p. 34 Beef Cuts App Scenarios .......................................p. 35 Lesson 4: Selling the Brand’s Benefits Licensee Services Scavenger Hunt ..........................p. 36 Shear Force Ranking Sheet ....................................p. 37 Portion Control Facts ......................................p. 38-39 Portion Control Calculator ...................................p. 40 Beef Cut ID Test ...................................................p. 41 Roast Perfect App ................................................p. 42 Notes Page ..........................................................p. 43 2 3 RANCHER-OWNED BRAND A STANDARD SUSTAINED We don’t just know the importance of helping family farms and ACROSS GENERATIONS ranches. It has been one of our guiding principles since 1978. PROVIDING LOCAL SUPPORT Supporting Angus farmers and ranchers is what we do. We give them a means to earn a premium on their beef by meeting standards other brands can’t match. More importantly, we help them sustain their way of life for future generations. GENERATIONS OF FAMILIES Preserving the land and lifestyle doesn’t happen overnight. Quality beef starts with quality care and a deep respect for the cattle, land and resources each family has been given. Passing down tradition takes generations of working together to leave resources better than they received them. THE ORIGINAL BEEF BRAND We are the only brand owned by the collection of American Angus Association® members near you, across the United States and in Canada. And, uniquely nonprofit, we stay true to our roots. Since 1978, we have impacted more family farms from coast to coast than any other brand of beef. The McPeake Family Arnoldsville, Georgia 4 5 CONSISTENT SIZING APPEARANCE AND Delivers thicker, more uniform cuts TENDERNESS 10 RIGOROUS STANDARDS 10- to 16-square-inch ribeye area: ensures Superior muscling assures a Guarantee unrivaled flavor, tenderness and juiciness 04 more uniform cuts throughout the carcass. 07 premium, uniform plate A heavy lip-on ribeye doesn’t always mean a presentation. large eye—it might simply be longer, with the potential to get one to two more steaks. Our MARBLING The key to flavor “heavy” or “up” ribeye will still offer a product with consistently sized steaks, while other AMOUNT: programs may include 16-inch or larger 01 Marbling, the small flecks of fat within the beef, is the main contributor of juiciness, flavor ribeyes even in a “light” box. and tenderness. Beef with more marbling can be cooked to higher temperatures and still be juicy. Practically free of capillary rupture 08 delivers a more appealing appearance. 1,050 pound hot carcass weight or less: 05 works in conjunction with our ribeye area specification to deliver less variation in each box, even as beef carcasses throughout the industry are larger. 1 inch or less fat thickness: helps control 06 overall leanness and yield. Not allowing dark cutters ensures Modest Marbling: Our minimum requirememnt 09 consistent appearance and flavor. TEXTURE: 02 To ensure consistency in every bite, our beef must have medium to finely textured marbling. Coarse marbling is less desirable. Medium to fine marbling Course marbling Eliminate significant Brahman MATURITY Delivers optimal tenderness and color 10 influence to ensure tenderness. Cattle must be less than 30 months of age by dentition and only 03 with A-maturity lean color. 6 7 OTHERS STOP AT "ANGUS." THAT'S WHERE WE START. REDUCE RISK OF A TOUGH U.S. Department of Agriculture (USDA) graders (Canadian Beef Grading Agency (CBGA) in Canada) STEAK BY NEARLY 300% certify only the best for the brand’s 10 standards. 300% Only 3 in 10 Angus cattle meet Certified Angus Beef ® brand 1 in 50 the brand's high standards USDA Prime 1 in 24 USDA Choice 1 in 13 USDA Select 1 in 6 Sources: Oklahoma State University, 2004 Journal of Animal Science. Personal communication; 2019 internal study by a packer partner USDA QUALITY 9% Abundant GRADES AS A 15% Moderate Marbling We require modest or PERCENT OF higher levels of marbling— 26% the key to great flavor. Modest FEDERALLY Marbling OUR GRADED PROMISE 34% The majority of USDA BEEF. Small Marbling Choice is Small Marbling: • Superior taste, flavor and tenderness not enough for us. • Increases sales • Positive customer reviews • Optimal brand integrity 16% Slight Marbling • The best known and highest regarded Angus brand • Unrivaled marketing support Source: USDA and 2019 Consist Data 8 9 QUALITY STANDARDS PRIME, CHOICE AND SELECT MARBLING The key to flavor Various marbling specifications; USDA Select and the majority of 01 Modest or higher marbling USDA Choice do not contain enough marbling to qualify for the Certified Angus Beef ® brand. (See pyramid) 02 Medium or fine marbling texture No specification MATURITY The key to tenderness Can include both “A” and “B” Cattle must be less than 30 maturity cattle; “B” maturity are months of age by dentition and 03 cattle harvested at approximately only A-maturity lean 30-42 months of age. SIZING Delivers uniform cuts and plate presentation No specification; accepts industry 04 10- to 16-square-inch ribeye area* extremes of 7- to 20-square-inch ribeye area, all ranges No specification; may include large 1,050 pound hot carcass weight carcasses and industry extremes of 05 or less 1,250 pound hot carcass weight 06 1 inch or less fat thickness No specification APPEARANCE & TENDERNESS Superior muscling limits light- No specification 07 muscled cattle Practically free of capillary Allowable up to the equivalent of rupture ensures the most 08 a slight marbling level appealing appearance No dark cutters ensures May be allowed at low levels with consistent appearance 09 adjustment to lower grade required and flavor No neck hump exceeding 2 inches The Certified Angus Beef ® safeguards against Brahman- No specification brand name, marks and 10 influenced cattle which have slogans are service/trade- marks of Certified Angus more variation in tenderness Beef LLC. *Up to 19 square inches for ribeye area is acceptable for tenderloin, brisket, thin meat, chuck and round cuts at ©2020 approved plants. Rib, ribeye, strip loin and short loin are excluded from this option. All rights reserved. 206 RIFFEL ROAD, WOOSTER, OHIO 44691 USA Printed in the U.S.A. 11-104 330-345-2333 • CertifiedAngusBeef.com #20712 10 11 OUR ROOTS IN BOOTS BEEF 101: A BASIC GUIDE The Certified Angus Beef ® brand was created by farmers and ranchers with the It won’t be long before you master the lingo and can speak like an old ranch hand. passion to deliver beef with great taste. For nearly 40 years, these farming and Here are some key points: ranching families have been the foundation of the brand. CATTLE GROWTH & NUTRITION • The only brand owned by the American Angus Association® • A not-for-profit created to increase demand for high-quality beef MILK FORAGE GRAIN • The brand supports local farmers and ranchers across the U.S. UNDER THE COWBOY HAT Farmers are an independent and resourceful lot, living and working the land in rural communities across the nation. While each one is different and makes decisions geared to their specific farm, Birth: 80 lb. Weaning: 600 lb. Finishing: 900 lb. Harvest: 1,400 lb. they collectively paint a picture of the “average” American farmer. A calf will spend 7 A calf is weaned around Grains are added to Finishing cattle on high- months on pasture 7 months, only eating cattle diets to provide energy grains and some nursing on its mother grasses and forages more energy for growth forages enhances marbling The average FA RE MI A LY American S - AVERAGE O M W HERD SIZE ANGUS IS A BREED OF CATTLE farmer is R N 40 A F E KNOWN TO PRODUCE BEEF D F 58 O WITH MORE MARBLING years old COW Mature female 56% 64% that has had a calf of farms are of farmers hope to owned by the pass it to the next HEIFER Female that has same family for generation not given birth 3 generations BULL Top 5 states for beef cattle: Mature male used 1. Texas - 6.7 Million for reproduction 2. Nebraska - 4.4 Million STEER 3. Kansas - 3.7 Million Castrated male 4. Oklahoma - 2.2 Million 5. Iowa - 2.1 Million 12 13 GATE TO PLATE JOURNEY 4 FEEDYARDS: Each steak has a history that begins long before the store or restaurant. It’s a journey involving natural grasslands, efficient feedstuff use and dedicated cattlemen and women. Feedyards specialize in “finishing” cattle for the beef supply. 1,400 LB. 1. Cattle are grouped by weight to provide uniform care It all begins on the 2. Nutritionists create a balanced diet based on grains, forages, vitamins and minerals 1 FARM OR RANCH: 3. Cattle gain 3 to 4.5 lb. per day for 5 to 8 months 4. They go to market at about 1,400 lb. (roughly 18 months) Cows are bred, and calves are born each year in the spring or fall. 1. Farmers and ranchers monitor herd health and nutrition 2. Cows graze on grass pastures or hay, depending on the season 5 PACKING 3. Calves remain with the cows until about 7 months of age PLANTS: BIRTH: WEANING: USDA oversees cattle harvest, grading and food During a cow’s gestation period, proper care ensures At weaning, ranchers work with veterinarians to safety inspections. the health and condition of the unborn calf and the cow.