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 % Abundant GRADES AS A % Moderate Marbling We require modest or PERCENT OF higher levels of marbling— % the key to great flavor. Modest FEDERALLY Marbling OUR GRADED PROMISE