Have a question?
We’ve got answers.
How do I get my herd certified?
You don’t. Certified Angus Beef, LLC doesn’t certify any herds or live animals. In fact, we don’t own, manage or sell any cattle or beef. The Certified Angus Beef ® (CAB®) logo is the trademark for beef that, after meeting the live specification of a predominantly black hide, is certified by the USDA grader as meeting our 10 carcass specifications in the packing plant. Once a carcass meets those specifications, the logo is used to leverage marketing opportunities and increase profitability for licensed packers, distributors, restaurants and grocery stores. This adds value to those cattle, typically paid to producers in the form of grid premiums.
By working to improve the carcass quality of your Angus and Angus-cross cattle, you can become a part of the program. It is a long-term process; there’s no such thing as signing up. There are no commitments other than the ones you make because of market forces.
Why don’t more cattle qualify for the brand?
Recent packing plant studies show 92.6% of the A-stamped cattle that didn’t make CAB had insufficient marbling. Marbling has always been the No. 1 barrier to cattle being accepted into the brand, and it’s also the major contributor to flavor and juiciness.
When producers hear us talking about up to 75%-80% of the cattle grading Choice and Prime, they might think we’ve “made it” and move on to another trait, but in reality, thousands of cattle across the United States are coming in with marbling scores of 490 or 492 versus 500. That’s the minimum amount required to qualify for the brand. Those commodity Choice carcasses typically earn no premium except for the share of each load that exceeds plant average for Choice. Yet they are just a few fat flecks away from premium Choice and their share of CAB premiums, so it pays to keep aiming for more marbling. Research shows you don’t have to give up anything to include higher marbling in genetic selection.
How do I get my cattle to qualify for the brand?
Cattle can only achieve the carcass merit their genetics allow, so genetic selection is critical. No amount of management can overcome poor genetics, but outstanding genetics can easily be minimized through poor management.
The trait most related to achieving the Certified Angus Beef ® target is marbling, but ribeye area and fat thickness can also have some effect. Genetic improvement can be made for these carcass traits with no negative impact on reproductive, maternal or growth traits. In fact, improvement can be made in all of these areas at the same time with the use of expected progeny differences (EPDs). As heifers are retained or purchased, superior marbling genetics should be a key consideration in a balanced-trait selection strategy.
I’ve heard cattle just have to be 51% black-hided to for cattle to make the CAB brand. Is that true?
That’s a common myth out in cattle country. To be eligible for our brand, cattle must first pass visual appraisal to qualify as “Angus type.” What’s that mean, exactly? Each steer or heifer must have a predominantly black hide, with no other color behind the shoulder, above the flanks, or breaking the midline, excluding the tail.
Color is just the first hurdle, as an easy way to start the sort on those that will get railed off for further evaluation. As the hide is removed, these animals are marked with an “A” stamp on the hindquarter or a purple food-grade ink on the hock. They’ll still have to pass our 10 carcass specifications that ensures a consistent, high-quality eating experience every time.
What are the 10 carcass specs to qualify for the brand?
Not all Angus are created equal. In order to supply the best Angus beef, cattle must first be identified with a predominantly black hide at the packing plant, then carcasses must meet our 10 specifications. These criteria guarantee our nearly 20,000 partners around the world get a consistent, superior Angus product every time.
- Modest or higher marbling
- 10- to 16-square-inch ribeye area
- 1,050-pound hot carcass weight or less
- Less than 1-inch fat thickness
- Medium or fine marbling texture
- Only “A” maturity accepted
- Superior muscling (this keeps those dairy calves out)
- No neck hump exceeding 2 inches
- Practically free of capillary rupture
- No dark cutters
Want to know more about the brand? Visit our About page.
Does the brand offer a program for my Natural cattle?
To qualify for the natural program cattle must meet the brand’s 10 carcass specifications. On top of that, there are three additional requirements. The cattle must be raised without implants, antibiotics (injectable or fed) and animal byproducts.
When I see the word Angus at restaurants or retail stores, does that mean it is CAB brand product?
Not necessarily. Unless you see the distinctive phrase Certified Angus Beef ®—those three words— or our shield logo, you can’t be sure. There are 160-some USDA-certified programs. Of those, 108 are Angus programs but only 40 are Premium Choice. Only one of them is owned by members of the American Angus Association and available through major packers to markets in more than 50 countries. Today, about one-third of black-hided animals meet CAB’s 10 specifications. Packers want to do something with all the cattle USDA has already identified as Angus-type, so when they don’t make the brand there is a wide variety of programs they might fall into. You may see Angus at Wal-Mart or McDonalds, but not the Certified Angus Beef ® brand. If you want to be sure, visit our consumer website.
How do I get involved?
Cattlemen can associate with the brand in a variety of ways. We offer marketing materials such as the Targeting the Brand™ logo to help you promote your high-quality genetics and can even help you become a licensee for a day, allowing you to serve Certified Angus Beef ® to your sale guests. We also offer educational events and our staff speak at others throughout the year. Often we lean on ranchers to act as hosts for our brand partners to help connect where each pound of Certified Angus Beef ® is produced. If interested in opening your operation for a ranch day or special event, please contact us.
How is CAB funded?
CAB is entirely funded by licensed packers and processors, who pay commissions of about 2 cents per pound of branded product sold. When an animal is certified, a packer can then choose to market it as Certified Angus Beef ®–and most of the time, they do. Why? They can sell it for more money, because the distributors know they can sell it for more money, because the restaurants and retailers know a consistent eating experience has inherently more value to their customers.
That pull-through demand has funded the brand for more than four decades, and puts more than $75 million in grid premiums into cattlemen’s pockets each year.
Is it true that dairy cows can qualify for the brand?
Cows, dairy or otherwise, aren’t certified into the brand because we require “A” maturity, which means the cattle are 9 to 30 months of age at harvest. Specific to dairy type cattle, we require superior muscling as one of our 10 carcass specifications to effectively limit dairy influence. That’s especially important when it comes to plate presentation. Finished beef animals tend to have fuller, more rounded muscling that results in the appearance consumers and chefs consider more desirable when cut into steaks. The lighter muscling common to dairy cattle leads to thinner wholesale cuts that produce long, rectangular shapes when fabricated into retail items.
Can you help market my freezer beef?
We’re sorry. For that one, you’re on your own. All Certified Angus Beef ® brand product has to be harvested at a licensed packing plant and marketed by a licensed retailer. We do not certify freezer beef to be distributed from the ranch or other unlicensed channels. Below is a map that shows where all of our licensed packing plants are located.