Local Certified Angus Beef Now Available to California Chefs
For the first time, chefs and restaurants on the West Coast can offer locally produced Certified Angus Beef. The brand is now proudly offered by Harris Ranch, a family-owned company with a 50-year history of farming and ranching in California’s fertile Central Valley. Attendees of the Western Foodservice & Hospitality Expo in Los Angeles will be able to taste Certified Angus Beef from Harris Ranch at booth 1907 from August 27-29 at the Los Angeles Convention Center.
Harris Ranch holds true to its mission to deliver the highest quality California-grown beef with the launch of the partnership with the Certified Angus Beef brand. Only 1 in 4 Angus cattle are able to meet the 10 standards required to earn the Certified Angus Beef brand. Only the best of the Choice and Prime grades is considered for the premium label, and they must pass the brand’s 10 science-based specifications for quality. Then independent, unbiased graders from the U.S. Department of Agriculture decide which beef makes the cut.
Harris Ranch is one of the few beef companies who can honestly claim control over all aspects of their production. From working with their network of cattle producing families through feeding, processing and distribution. Harris Ranch’s beef cattle spend approximately 80 percent of their lives grazing on grass on western ranches before being finished at the Harris Feeding Company for about 120 days. The nutritionally balanced diet of corn and other feed grains plus alfalfa hay, vitamins and minerals helps add flavor, tenderness and juiciness to the beef.