About Our Black Angus Beef | Chef’s Exclusive

CONSISTENT QUALITY
TO ACHIEVE EXCEPTIONAL

The right cattle selection
Appropriate environment
Selective diet
Top-tier processing standards

All Chef’s Exclusive^® Black Angus Beef cattle are strategically sourced from grain-rich regions and processed at our state-of-the-art facility in Cactus, Texas. We carefully control every step of the process, strictly adhering to USDA certification standards, and producing the highest quality product.

Carry Our Beef

Serve Our Beef

OUR BEEF Specifications

	Chef’s Exclusive^®
Marbling Score	Modest or Higher
Cattle Breed	Black Angus
Maturity Requirement	A Maturity, < 30 Months
Ribeye Area Restrictions	10-16 Square Inches
Meat Color Requirement	No Dark Cutters
Production Facilities	Single Plant
USDA Certified Program	G-31

Features and Benefits of our beef

Black Angus

Consumers associate the Black Angus breed with a high-quality eating experience
Natural marbling that produces robust flavor
Chef’s Exclusive^® Black Angus Beef cattle are exclusively sourced from grain-rich regions.

Upper 2/3 Choice

Of the three USDA Choice marbling classifications, Chef’s Exclusive^® only selects from the top two: modest to moderate
Consistently delivers an overall positive sensory experience
Fine-to-medium marbling requirement provides tender, juicy beef

Ribeye Area Size

Reliably uniform portion sizing
Consistent plate coverage

USDA Certified

Third-party validation ensures consistent adherence to strict product specifications

Single-Plant Processing

Our expertly trained workforce adheres to strict standards, delivering consistent quality
One state-of-the-art facility delivers day-in, day-out excellence