Beef 101.

At CSS we age all our meat before carving because the process makes even the finest beef more flavorful and tender. During the process, involving an intricate and delicate balance of time, temperature, air circulation and humidity, enzymes in the meat break down complex protein, resulting in meat with increased tenderness and flavor.

Wet Aging

Meat is placed in vacuum-sealed bags to prevent moisture from evaporating, and aged under controlled conditions. Enzymes break down the meat's complex proteins from the inside out, producing meat that is more tender and juicy, and with a flavor unique to this process. CSS beef is wet aged for 27 days prior to cutting.

Marbling

The little white flecks of fat distributed throughout the meat impart juiciness and flavor. The higher the marbling content, the more flavorful and tender the meat will be when cooked. Marbling is the most important criteria in grading beef by the USDA.

USDA Prime

Has the most marbling and receives the highest rating by the USDA. At CSS, our Certified Angus Beef® Prime exceeds the standards set for USDA Prime and is among the juiciest and tenderest beef you can find.

USDA Choice

A step below Prime on the rating scale, Choice meat has a bit less marbling, yet still retains enough to make the meat juicy and easy to the palette. For heartier flavor, some people prefer Choice steaks over Prime.

Prime and Choice CAB® steaks are the only grades we sell.

CSS sells only beef products that come from juiciest and
most flavorful areas of the animal.