beef choice angus ribeye steak Summer of Steaks ENTER TO WIN BEEF! Black Angus Beef, a USDA certified program, has built its legacy on producing premium beef. Using strict program specifications and partnering with family ranchers who have a passion for raising high-quality Angus cattle, 1855 delivers beef with reliable quality and unwavering consistency.
3 Choice, 1855 Black Angus Beef provides the flavor, tenderness, and juiciness that discerning chefs and retailers know they can trust. Angus genetics whose hides are predominantly black and are best known for delivering consistent, reliable beef. While Angus is the most common breed of beef cattle in the United States, 1855 beef is sourced solely from Black Angus cattle raised in the grain-rich areas of the Great Plains, a region known for producing the richest Black Angus cattle available. Black Angus beef tends to marble naturally. Sizing is very consistent, so cutting a nice thick New York Strip or ribeye, knowing that I will get enough marbling, is done with ease.
USDA Prime and USDA Choice Beef for Retail and Foodservice The Black Angus breed marbles naturally and abundantly for extraordinary layers of buttery beef flavors and a tender, lush consistency. 3 USDA Choice beef, the two top USDA Beef Quality Grades achievable. Swift More than 150 years ago, in 1855, Gustavus F. 20 loan and laid the foundation to build what is now 1855 Black Angus Beef. 1855 symbolizes the beginning of a journey toward uncompromising quality standards and relentless customer service. His commitment to providing discerning customers with premium beef options continues to inspire us every day. Deliver your customers 1855 Black Angus Beef and become part of the 1855 legacy.
1855 beef is a quality product, and anytime you start with a quality product, you get a better eating experience . Love creating flavorful eats with 1855 Beef on the menu at your restaurant? Join the 1855 family as a Featured Chef and share your love for our buttery Black Angus beef with 1855’s following. Have a passion for cooking up 1855 in your home kitchen or on your grill or smoker? Join our Black Angus beef Ambassador family. You’ll be featured on the 1855 website, social media, and other communications, and have the opportunity to make memorable eating experiences with 1855 Beef.
Exclusive Recipes for 1855 Black Angus Beef Try recipes developed exclusively for 1855 by chefs and influencers from all over the United States. There’s a dish for everyone who appreciates premium beef, from classic Black Angus ribeye steak dishes to Texas-style smoked Black Angus brisket. Hale, Kyla Goodson, and Jeffrey W. These factors include carcass maturity, firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.
Degree of marbling is the primary determination of quality grade. Degrees of Marbling Each degree of marbling is divided into 100 subunits. In addition to marbling, there are other ways to evaluate muscle for quality. Firmness of muscle is desirable, as is proper color and texture. Desirable ribeyes will exhibit an adequate amount of finely dispersed marbling in a firm, fine textured, bright, cherry-red colored lean.
As an animal matures, the characteristics of muscle change, and muscle color becomes darker and muscle texture becomes coarser. Maturity Maturity refers to the physiological age of the animal rather than the chronological age. Cartilage becomes bone, lean color darkens and texture becomes coarser with increasing age. Cartilage in all these areas are considered in arriving at the maturity group.