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.
Top blade (or simply blade) steak is a small shoulder cut, means from a muscle in the beef chuck primal cut, specifically the top blade (or infraspinatus) muscle.
While it is pretty tender and richly beefy flavored, is an all-purpose steak.
Since it has a line of connective tissue down the middle, creating a tough steak best suited to a slow cooking or braising method to yield a tender result.
"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.
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