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.
The hanger steak is a cut taken from the plate (located between the rib and the loin), it is a muscle that helps support the diaphragm.
Hanger steak is prized for its flavor, and the general populace believed this to be a crude cut of meat, even it is more tender than other muscles the cattle uses a lot.
"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.