Food & Lifestyle
Updated: September 3, 2020
Certified Angus Beef
Want to cook the perfect steak?
We can help!
Below you’ll find a range of Certified Angus Beef steaks with grilling tips and recipes, to help you become a grill master.
Tips
Marinade Recipe
Compound Butter Recipe
Skirt Steak with Chimichurri Sauce
This simple skirt steak recipe from Tanya’s Kitchen is easy enough for a weeknight meal, and is packed full of flavor!
Ribeye Steaks
Bone in Rib Steak
Rich, juicy and very flavorful, with generous marbling throughout. A cowboy steak has a short frenched bone; the tomahawk, a long frenched bone.
Boneless Ribeye Steaks
This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout. One of the most tender beef cuts.
Strip Loin Steaks
Boneless Strip Loin Steaks
This premium lean steak is a steakhouse classic, known for its marbling, tenderness and flavor.
Sirloin Steaks
Top Sirloin Steaks
Family-sized steak that offers lean, well-flavored and moderately tender beef at an affordable every day price. Convenient and a great value with no bones and little fat. Versatile, juicy and delicious.
Top Sirloin Fillet
This lean, versatile steak is juicy, tender and flavorful.
Top Sirloin Picanha
Made popular in Brazilian-style steakhouses, this versatile roast boasts ample flavor.
T-Bone & Porterhouse Steaks
T-Bone Steaks
This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.
Porterhouse Steaks
This well-marbled classic steakhouse cut consists of two tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. In a Porterhouse, the tenderloin is 1 1/4 inch or larger in diameter.
About Certified Angus Beef
Certified Angus Beef is a brand initially formed by a group of farmers who wanted to produce beef that’s extremely tender, juicer and packed with flavor. The beef must meet 10 exacting standards, making it more selective than USDA.