LANIER’S FRESH MEAT MARKET
CERTIFIED ANGUS BEEF
What Makes Certified Angus Beef Exceptional?
To earn the Certified Angus Beef label, beef must meet rigorous standards. Only the best cows and cuts make it through the selection process, adhering to ten exacting requirements. These qualifications ensure that every piece of Certified Angus Beef delivers the consistent taste and texture that consumers have come to trust.
Qualifications for Certified Angus Beef:
- Marbling:
- Must have modest or higher marbling for excellent flavor.
- Medium to fine marbling texture ensures consistent juiciness and flavor.
- Age and Weight Standards:
- Only cattle harvested under 30 months of age are eligible.
- Ribeye area must measure 10 to 16 square inches.
- Carcass weight must not exceed 1,100 pounds.
- Muscling and Fat:
- Maximum fat thickness of 1 inch.
- Superior muscling to prevent light-muscled cattle from qualifying.
- Visual and Structural Standards:
- Practically free of capillary ruptures to ensure a visually appealing steak.
- No dark cutters and no neck hump over 2 inches to safeguard consistency in tenderness and appearance.
Within the USDA Choice grade, most beef falls into the Small marbling category, which is not sufficient for Certified Angus Beef standards. Marbling describes the flecks of fat within the beef and is the primary factor contributing to its tenderness, flavor, and juiciness. Beef with more marbling retains its juiciness even when cooked to higher temperatures. For a cut to qualify as Certified Angus Beef, it must have medium to fine marbling, ensuring a consistently superior eating experience.
Lanier’s Meats
CERTIFIED ANGUS T- BONE
The T-bone steak has two cuts of beef in one: a tender filet on one side and a strip steak on the other, separated by a T-shaped bone. This bone helps keep the meat flavorful and moist during cooking. It’s a versatile cut that can be grilled, broiled, or seared, offering a balance of tenderness and beefy flavor.
ANGUS CUBE STEAK
The Cube Steak is a tenderized cut of beef, typically from the top round or sirloin. It’s been mechanically tenderized, giving it a distinctive dimpled appearance. This cut is versatile and cooks quickly, making it ideal for pan-frying, braising, or slow-cooking. Cube steak is commonly used in dishes like country-fried steak or beef stir-fries due to its tender texture and ability to absorb flavors from seasonings and sauces.
CERTIFIED ANGUS SIRLOIN
The Sirloin is a lean and flavorful cut from the back of the cow, known for its balance of tenderness and beefy taste. It’s versatile and works well for grilling, broiling, or pan-searing. Sirloin is often used in steaks, stir-fries, or kabobs and can be enjoyed on its own or with marinades and sauces for added flavor.
N.Y. STRIP
The New York Strip Steak is a popular, flavorful cut from the short loin. It’s known for its firm texture and marbling, which gives it a bold beefy flavor. This cut is great for grilling, broiling, or pan-searing and is often served as a steakhouse favorite. The New York Strip is versatile, cooking evenly and holding up well to various seasonings or sauces.
ANGUS STIR FRY/ STEW MEAT
Stir Fry/Stew Meat consists of pre-cut, bite-sized pieces of beef, typically from tougher cuts like the chuck or round. These pieces are ideal for slow-cooking in stews or quick stir-frying in a hot pan. The meat becomes tender when cooked properly and is perfect for absorbing the flavors of broths, sauces, or seasonings. It’s a convenient option for making hearty stews or quick stir-fry dishes.
ANGUS OSSOBUCCO
Ossobuco is a cross-cut section of beef shank, featuring a rich, marrow-filled bone in the center. This cut is usually used for braising or slow-cooking, where the meat becomes tender, and the marrow adds deep flavor to the dish. Often used in traditional Italian ossobuco recipes, it’s perfect for hearty, flavorful meals like stews or braised dishes, where the long cooking time brings out its full richness.
ANGUS BONE-IN RIBEYE
Bone-In Ribeye is a rich, well-marbled cut from the rib section, with the bone left in for added flavor and moisture. The marbling throughout the meat makes it tender and flavorful, ideal for grilling, broiling, or pan-searing. The bone helps retain juices during cooking, resulting in a juicy, beefy steak with a robust taste. It’s a popular choice for steak lovers who enjoy a balance of tenderness and full-bodied flavor.
CERTIFIED ANGUS BRISKET
Brisket is a large, flavorful cut from the lower chest of the cow. Known for its toughness, it’s best suited for slow cooking methods like smoking, braising, or roasting to break down the connective tissues and achieve tenderness. Brisket is commonly used in barbecue, where it develops a rich, smoky flavor, or in stews and pot roasts for a hearty meal. It’s prized for its deep beefy taste and tender texture when cooked properly.
