Beef ribeye is a rib muscle near the chest. The meat is tender, with abundant and evenly distributed marbling. The center has a distinct fat deposit resembling an eye, hence the name “ribeye”. The ribeye area sees less muscle movement, making its texture second only to beef tenderloin in tenderness. However, it has a higher fat content than tenderloin, making it less dry, more resilient, and chewier. What is “Angus”? “Angus” is a breed, not a brand. When you see the Certified Angus Beef® label, it signifies the best of the Angus breed. What distinguishes Certified Angus Beef from other breeds or labels? Certified Angus Beef® is the highest recognition for Angus beef: guaranteed delicious, tender, and juicy. Earning the widely sought-after Certified Angus Beef® label is not easy. Beef must be graded Choice or Prime by independent USDA graders. Only the best Choice and Prime grades can receive the Certified Angus Beef® premium brand label. The beef must pass 10 science-based quality standards, including marbling, size, and uniformity. Only 3% of beef meets the Certified Angus Beef® brand's Prime grade standards, with marbling being the key to its excellent flavor and tenderness, ensuring satisfaction with every bite. Are Certified Angus Beef products only from the United States? Most cattle supplying this brand are born, raised, and slaughtered in the US. However, CAB also has partners in Canada who raise, produce, and sell products with the Certified Angus Beef® label. Restricted Food Permit No.: 0391800902 Endorsement/Approval: Online sale of pre-packaged chilled meat (chilled: beef, pork, lamb) Business Address: Room A, 33/F, Asia Trade Centre, 79 Luen Muk Road, Kwai Chung
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