• Modest or higher marbling – for the taste that ensures consumer satisfaction
• Medium to fine marbling texture – the white “flecks of flavor” in the beef that ensure consistent flavor and juiciness in every bite
• Only cattle harvested less than 30 months of age by dentition and only A-maturity lean – for superior color, texture and tenderness

Quality Appearance and Tenderness

• Superior muscling – limits light-muscled cattle
• Practically free of capillary rupture – ensures the most visually appealing steak
• No dark cutters – ensures the most visually appealing steak
• No neck hump exceeding 2 inches – safeguards against cattle with more variability in tenderness