Certified Angus Beef® passes 10 specifications for quality not required of regular USDA Choice beef, and nine specifications not required of USDA Prime beef. These science-based standards ensure every bite is tasty, tender and juicy. It's meat that deserves respect.
Before selecting a cut of beef, decide on your cooking method. Whether you plan to grill, roast, braise or pan fry will affect which cut of meat is right for your dish. More tender cuts of meat, generally cut from the loin or rib, are great for quick cooking such as grilling, while tougher cuts, like a rump roast, are wonderful when braised low and slow.
Still not sure what to pick? Just ask one of our expert butchers!
Fresh beef should be a vibrant, cherry-red color unless it has been vacuum packed, in which case it will turn red, or "bloom," about 10 minutes after being opened and exposed to oxygen. Meat should always be cold to the touch with packaging that is intact with no punctures or tears. Cuts should feel firm, not soft or mushy as that indicates a breakdown of connective tissue. Also, check to make sure the tray containing the meat is free of liquid. That reddish liquid frequently found in packages of beef is not blood, but rather juices that leak from the meat when the temperature rises over 38 degrees. Packages that contain a lot of this liquid might have become too warm at some point.
Make sure your purchases are well wrapped in leak-proof packaging or placed inside a disposable leak-proof bag. Raw meat should always be stored on the lowest shelf to prevent cross-contamination from potential drips.
Sausages, ground beef, stew and stir-fry meats can be stored in the fridge for up to two days. Steaks and boned roasts can be stored for up to three days. Bone-in roasts are good in the fridge for up to four days and meat that has been vacuum packed can be stored (unopened) for four to six weeks in the refrigerator.