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.
Angus is a breed, not a brand, and there's only one Certified Angus Beef ® brand.
To earn the logo, the very best of all Angus beef must meet 10 exacting standards, making it more selective than USDA Choice and Prime.
There are so many different hotpot styles around Asia. Japanese shabu-shabu or sukiyaki, Korean Jeongol, Chinese Mala, Thai suki, Vietnamese lẩu or cù lao etc.
Beef is so popular in hotpots that we can find it in all these hotpots. Usually beef for hotpot is sliced to 2-3mm (1/8 inch) thick.
"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.