Premium beef is something to celebrate; the tenderness and juiciness, the robust flavors from perfect marbling, the impression it makes after just one bite. We’re proud to offer true premium beef that consistently satisfies—Chef’s Exclusive Black Angus Beef.

The right cattle selection, appropriate environment, selective diet, and processing—all are needed to achieve “exceptional.”

Our cattle are strategically sourced and harvested from pure, Midwest prairies and then processed by a single workforce at our state-of-the-art facility. That means we control every step and maintain the highest quality level possible.


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

Black Angus

  • Consumers associate the Black Angus breed with a high-quality eating experience
  • Marbles naturally and produces robust, beefy flavor

Upper 2/3 Choice

  • Provides an overall positive sensory experience
  • Fine to medium marbling requirement provides tender, juicy beef

Ribeye Area Size

  • Uniform portion sizing/consistent plate coverage

USDA Certified

  • Third party validation ensures consistent adherence to strict product specifications

Single-Plant Processing

  • Single workforce following strict standards delivers consistent quality
  • State-of-the-art facility for day in, day out excellence
  • Cattle are locally sourced from the grain-rich region of the Midwest