What It Means to be Certified Angus Beef

At Lanier’s Meat Market, we believe that good food starts with good people. That’s why we proudly offer Certified Angus Beef®. Our beef is raised by hardworking farm and ranch families across the U.S. and is carefully selected for its unmatched flavor, tenderness, and marbling.

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We Know Where Our Beef Comes From

Every Certified Angus Beef® cut comes from cattle raised on family-owned farms—97% of them, in fact. These aren’t large corporations; they are everyday folks just like us, raising cattle on pastures and hayfields while passing down their way of life for generations.

The journey of our cattle from birth to harvest involves a thoughtful process:

Born and Raised on Pasture: Calves start by nursing and grazing alongside their mothers.
Weaning: At around 7 months, they are weaned and transitioned to a diet of grasses and grains for healthy growth.
Fed for Flavor: A balanced diet of grains and forages contributes to the rich marbling for which Certified Angus Beef® is known.
Finished for Quality: Cattle are finished around 1,400 pounds and inspected by the USDA before they ever reach your plate.

Why Angus?

Angus cattle naturally have more intramuscular fat, or marbling, which leads to better flavor and juicier beef. However, only the best of the best earn the Certified Angus Beef® label. To carry this badge, our beef must meet ten exacting standards for quality, including maturity, tenderness, and appearance. Only the top 3% of beef meets these criteria.

Raised with Care, Served with Pride

We partner with the Certified Angus Beef® brand because they support real families in places like Texas, Kansas, South Carolina, and beyond. Whether it’s the Yon family in Ridge Spring or the Dal Portos in California, these farmers treat their cattle with respect at every step of the process.

At Lanier’s, we bring that same care to our counter. Every steak, roast, or brisket we cut has a story behind it—a genuine one—and we take great pride in sharing it with you.

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