testing

4. Spinalis:
Needs a publicist and better name !
A knockout punch of texture and
flavor.
AKA “cap steak”, “cap of ribeye”
Favorite of CAB’s meat scientist,
Dr. Phil Bass “It’s absolutely the
best muscle”

5. On a slice of prime rib, the thin
exterior band on the outside edge,
sort of naturally separated from
the main eye tends to be
everyone’s favorite part.

6. The secret to the Certified
Angus Beef ® brand’s
outstanding taste is
marbling, the little white
flecks of flavor that melt
while cooking.
Welcome Kim Harrison

7. Robin & Joe
Hampton
Back Creek
Angus Farm
Mt. Ulla, NC

8. The Certified Angus Beef ®
brand is proud to sponsor the
Competition Dining Series.
It’s the best Angus beef
available and is always
abundantly flavorful,
incredibly tender and
naturally juicy!

9. Taste the difference!
This is Angus beef at its
best!