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At Eagles Nest, we take pride in serving Certified Angus Beef ®


Certified Angus Beef ® is chosen from the top 15% of all beef produced in the United States. Certified Angus Beef ®'s superior marbling adds flavor and juiciness. It also delivers consistent taste and quality.


The Certified Angus Beef ® brand promises exceptional taste with every mouthwatering bite. That's why it is the world's premium brand of fresh beef. Our reputation for excellence is paramount for our customers. Certified Angus Beef is a true staple to the foundation of the high quality we deliver at Eagles Nest.

Certified Angus Beef ® | Questions & Answers


Q: What is the Certified Angus Beef ® brand?

A: The best beef available! Only 8% of beef qualifies.  It is certified by USDA graders to meet 10 science-based specifications.


Q: How does the Certified Angus Beef ® brand compare to USDA grades?

A: Certified Angus Beef ® brand standards exceed those of USDA Select, Choice, and Prime graded beef.  USDA Choice beef offers a broad quality spectrum, encompassing three levels of marbling.  The majority of beef graded as Choice does not meet the Certified Angus Beef ® brand’s quality standards for marbling.


Q: Are all Angus brands the same?

A: No!  The Certified Angus Beef ® brand is the original and best Angus brand.  Angus simply refers to a breed of cattle and is only the starting point for identifying high quality beef.

Our specifications are so strict that only 1 in 5 Angus-influenced cattle earn the Certified Angus Beef ® brand name.  The 4 cattle that do not meet our specifications may be marketed under another Angus label.


Q: What makes the Certified Angus Beef ® brand great?

A: Ten stringent specifications with marbling being the most important.


Q: What is marbling?

A: The flecks of fat within the beef.  Marbling gives beef its juiciness, flavor, and tenderness.

Q6: What are the specifications?

A: Angus-influenced cattle are evaluated by USDA graders for these 10 science-based specifications. 

  • Modest or higher marbling.

  • Medium to fine marbling texture.

  • “A” maturity. 

  • Ribeye area: 10 to 16 square inches

  • Carcass weight: less thank 1,000 pounds

  • External fat limits: less than one inch

  • Moderately thick or thicker muscling

  • afeguard against significant Brahman-influenced cattle.

  • & 10. Eliminate beef with dark coloring and other visual distractions.


Q: What is aged beef?

A: Aging increases beef’s tenderness and intensifies its flavor.  Beef is held at refrigerated temperatures for an extended period of time.  Natural aging occurs through enzyme processes.  Aging breaks down proteins in the muscles, which contributes to tenderness. Other enzymes contribute to flavor as well.

There are two types of aging—wet and dry.  Most beef is wet aged or sealed in a vacuum package and refrigerated.  A very small portion of beef is dry aged or stored in a controlled open environment.  Dry aging has a significant impact on beef’s flavor, producing a rich nutty flavor.


Q: Are there differences between the Certified Angus Beef ® brand items offered in grocery stores and those served in restaurants?

A: All Certified Angus Beef ® brand products meet the same 10 specifications—whether it’s sold by foodservice distributors or grocery stores.  However, foodservice distributors add value for their restaurant industry customers by providing custom services often not available through grocery stores.  The greatest difference is that restaurants serve products that are typically aged a minimum of 21 days, which increases beef’s tenderness and intensifies its flavor.

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