Serving Only Certified Angus Beef®

You Deserve The Best!

We take pride in serving the best quality beef. All steaks and beef served in our restaurants is Certified Angus Beef®, aka CAB. That means it has the best flavor and comes from the best farms. We think you deserve only the best!

CAB meat must come from Angus-influenced cattle with a predominantly solid black coat and then pass 10 exacting quality standards:

1. Modest or Higher Marbling: Ensures that delicious taste
2. Medium to Fine Marbling Texture: The little white flakes of fat in the meet that melt and ensure consistent flavor and juiciness.
3. Age & Lean: Less than 30 months old and lean for superior color, texture, and tenderness.
4. Ribeye Size: 10-17 square inch ribeye for consistent portion sizes.
5. Size: 1,100 pounds per cow
6. Fat: 1 inch or less thick
7. Muscle: Superior muscle to limit light-weight cattle
8. Visually Appealing: Practically free of capillary reputure
9. Bright Red: No dark cutters to ensure visually appealing steak
10. Neck: No neck hump over 2 inches to safeguard against variability in tenderness.