Angus beef develops with better marbling (the amount of intramuscular fat) than most cattle. Marbling improves flavor, tenderness, juiciness of the beef.
The Certified Angus Beef (CAB) is incredibly flavorful, tender and juicy because of the high amounts of marbling in every cut.
CAB ensures the beef quality and offer customers the confidence when making purchases.
Short Rib comes from the cut of beef brisket, chuck, plate, or rib areas, which is one of the most popular cuts of beef for Japanese barbecue.
Tender and very juicy, it has more marbling than roast cuts do. Other than barbecue, this cut is suited for steaks, shabu-shabu (sliced meat parboiled with vegetables), and sukiyaki (hot pot stew).
"Prime" beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels.
"Choice" beef is high quality, but has less marbling than "Prime". "Select" beef is very uniform in quality and normally leaner than the higher grades.