Employees at licensed packing plants are approved and monitored by the USDA to identify predominantly solid black cattle (i.e., at least 51 percent black). This means purebred Angus cattle as well as cattle exhibiting Angus-type characteristics are eligible for further evaluation. Although most of the "identified" cattle are polles, horned cattle are also accepted.

When the Angus-type cattle are identified, their carcasses are marked with an “A” stamp to maintain identity. A USDA Grader, an impartial third party, then evaluates only steer and heifer carcasses for the Certified Angus Beef Program’s stringent specifications (listed below). Carcasses meeting all eight specifications are “certified” by USDA Graders and labeled with the federally registered CERTIFIED ANGUS BEEF™ trademark.  The discards are sold under such names as "Black Angus".

CERTIFIED ANGUS BEEF™ Product Specifications

  1.  
  2. Proper marbling is essential to beef flavor and juiciness.
  3. Only about 25 percent of USDA Choice carcasses have this high degree of marbling.
  4. Medium or Fine Marbling Texture
    Only fine or medium marbling texture is accepted because coarse marbling can have a negative affect on beef quality.
  5. “A” maturity
    Young cattle tend to produce beef with superior color, texture, firmness and tenderness.
  6. The “A” maturity range, the youngest beef classification, signifies carcasses from cattle that are typically 9 to 30 months of age.
  7. Yield Grade 3.9 or leaner
    This ensures a product without excessive fat cover.
  8. Moderately Thick or Thicker Muscling Characteristics
    Superior muscle thickness indicates a higher proportion of muscle to bone.
  9. NO Hump on the Neck Exceeding 2-inch height
    This restriction eliminates cattle with significant Brahman influence.
  10. Research indicates Brahman cattle tend to produce beef with more variation in tenderness than other breeds.
  11. NO Evidence of Internal Hemorrhages
    Evaluated in the ribeye muscle, these small blood spots detract from the product’s eye appeal.

  12. NO Dark Cutting Characteristics
    Dark colored meat is not acceptable to consumers or the Certified Angus Beef Program.

  13. In fact, dark cutters are usually discounted by packers when they use a value-based purchasing option.