Certified Angus Beef is incredibly flavorful, tender and juicy. That’s why such dishes as our hot pot soups are favorites among diners.
What Makes Beef Dishes So Tender?
What makes Certified Angus Beef so tender and juicy and unforgettable? Marbling. It’s those little white flecks found in beef that are the key to flavor. The higher the amount of marbling, the higher the quality of beef. And Certified Angus Beef has the most marbling of all other beef. It’s no secret that a restaurant has to meet some stringent standards to qualify for receiving the Certified Angus Beef designation. This passion for quality starts at the cattle ranches, where only cattle that meet specific standards are allowed to be called Angus. There are ten scientifically-based specifications for marbling, size, and uniformity that must be met. Impressively, less than 1.5 % of beef achieves the high standards of Certified Angus Beef Prime.
It all began in 1873 where four Angus bulls from Scotland were brought to the Kansas Prairie. In less than a decade, the Angus became the premier and preferred breed, with over a thousand being brought in from Scotland to start the herds that would quickly dominate this growing quality market.
The Certified Angus Beef combined with our delicious soups and fresh ingredients assures our customers of receiving the highest quality food in Las Vegas.