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The American Angus Association set up the “Certified Angus Beef” brand in 1978. The goal of this brand is to promote the idea that Angus beef is of higher quality than beef from other breeds of cattle. Cattle that are at least 51% black and exhibit Angus influence are eligible for “Certified Angus Beef” evaluation. However, it must meet all 10 of the following criteria to be labeled “Certified Angus Beef” by USDA Graders. These standards were refined in January 2007 to further enhance product consistency:

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Modest or higher degree of marbling
Medium or fine marbling texture
“A” maturity
10- to 16-square-inch ribeye area
Less than 1,000-pound hot carcass weight
Less than 1-inch fat thickness
Moderately thick or thicker muscling
No hump on the neck exceeding 5 cm (2 inches)
Practically free of capillary rupture
No dark cutting characteristics

출처: http://en.wikipedia.org/wiki/Angus_cattle

>http://www.cookingforengineers.com/article/30/USDA-Beef-Quality-Grades
>http://meat.tamu.edu/beefgrading.html
>http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3002979
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>i came across with these. if the above sources are correct, it seems like americans eat lots of beef more than 30 months old.
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>maturity level:
>A – A < 30 months
>B – 30 months < B < 42 months
>C – 42 months < C < 72 months
>D – 72 months < D < 96 months
>E – 96 months < E
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>Prime, Choice and Select grades include A and B(excellent to decent quality steak)
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>Commercial, Utility and Canner grades include C, D and E (fast food hamburgers, pizza meat, canned meat, meat sticks, etc. so called mystery meat)
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