Why Choose Certified Angus Beef?

Posted on October 6th, 2017

The term Certified Angus Beef (CAB) pops up a lot in Reasor’s but what does it mean? Simply… it is the standard. What are the benefits compared to other kinds of meat? Is it nutritious? We’ll explore all of this and more!

In order for beef to be Certified Angus Beef, each cut of meat is judged against 10 exacting quality standards. Some of these standards discuss marbling, which promotes flavor. Cuts high in muscle promote tenderness. Color also comes into play so that each cut is visually appealing to the consumer. These ten specifications are set by the Certified Angus Beef Brand. Roughly 3 out of 10 of all beef cuts meet the specifications to be considered Certified Angus Beef! For more information on these specific standards, visit Certified Angus Beef brand.

In addition to Certified Angus Beef, you may have also heard beef referred to as prime, choice, or select. The USDA inspects all beef for quality and uniformity and labels it using a grading scale. The highest USDA quality is prime, followed by choice, select, and other low quality grades. The best quality Angus beef is then further evaluated using the 10 specifications above. If the beef meets those standards, it is designated as Certified Angus Beef. This is the highest quality beef possible, even better than USDA prime. With CAB, you truly are getting a quality product!

According to Beef: It’s Whats for Dinner, Certified Angus Beef contains 10 essential nutrients including iron, zinc, protein, vitamins B6 and B12, phosphorus, niacin, riboflavin, selenium, and choline. All of these are important to fuel your body and keep it healthy! Iron is a nutrient of concern for children, adolescent females, and premenopausal females. Beef is a wonderful way to help meet iron needs in these populations. In terms of protein, 3 ounces of beef meets about half of the daily value for protein. Protein is very important for building muscle, satiety, and maintaining normal body function.Image result for beef cuts


Reasor’s is also proud to offer dry aged Certified Angus Beef. According to Jeff Reasor, “It’s the best meat you’ll ever put in your mouth”. Dry aged CAB takes it one step further. Aging meat is like aging wine. It just gets better with time. The longer a beef ages, the more tender it will be. Aging pulls the moisture out of meat. This reduces the yield, causing the increase in cost, but it also concentrates the intense beefy flavor inside the cut. You can find dry aged CAB in these favorite cuts:

*Ribeye *Top Sirloin *T-Bone *KC Strip *Porterhouse *Bone-in Ribeye

This recipe from the Certified Angus Beef brand, shows one way to incorporate CAB beef into your diet. This would be a great option for cookouts to mix up your normal hamburger routine, or a way to incorporate leftover beef from a previous meal. Pair with a fresh salad, grilled vegetables or fruit. Regardless of how it is incorporated, CAB will provide a great source of nutrition as well as be a high quality meat product in your diet. For more recipes, visit the CAB website.

You may also find interest in the CAB blog. Meet farmers, ways to cook beef and much more. Certified Angus Beef can truly “Bring Your Table to Life”! Visit our BIG Meat Sale and grab all your favorites at a fantastic price.  You can have it cut and freezer packaged any way you like!


Sarah Looper is a dietetic intern with the University of Oklahoma Health Sciences Center. She enjoys yoga, pilates, hiking, and trying new and different foods. She is excited to almost be a Registered Dietitian! *edited by a Reasor’s Registered Dietitian*

Sarah Cortese, RD/LD is a Reasor’s Registered Dietitian. She enjoys educating customers about all of our amazing products and their nutrition. She also is passionate about incorporating all types of fresh products into her family’s diet. Sarah enjoys sports, reading and anything artistic.