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About Certified Hereford Beef


Why choose Certified Hereford Beef®? 

Certified Hereford Beef uses only Hereford and Hereford crossbred cattle, genetically proven to produce better beef. These are cattle that have been bred for taste since the 1700's and were virtually all you'd have found in the beef supply of the 1940s, 50s, and 60s, the golden era of great tasting beef.

Cattle ranchers around the world have long known great tasting beef doesn't just come from great cooks; it comes from great cattle. They reckoned you had to start out with good stock to get a good steak. It turns out they were right.

Proven To Be Better Beef

In 1991, the American Hereford Association, the nation's oldest pedigree livestock organization, undertook history's most ambitious and comprehensive cattle breed study to measure the quality advantage of Hereford cattle. Colorado State University researchers wanted to learn first hand how Hereford beef rates in the minds and mouths of trained taste-testers. The results showed Hereford beef was superior in every category. When it comes to taste, tenderness, and juiciness, Certified Hereford is naturally better beef.

Certified Quality Beef

Quality is a delivered promise with Certified Hereford Beef, a beef that provides a satisfying eating experience every time. All Certified Hereford Beef is individually evaluated and certified by USDA meat graders for marbling, maturity, leanness and color.

Consistent Great Taste

Certified Hereford Beef is proven to be tender, juicy and flavorful, time-after-time.


Certified Hereford Beef is all-natural. These Hereford cattle spend the majority of their lives on grass and are grain finished. All Certified Hereford Beef comes from cattle who graze on grass, and to finish, are fed a vegetarian, grain diet.

Today, Certified Hereford Beef comes from the same Hereford and Hereford crossbred cattle the 1950s brought forth during the golden age of great tasting beef.

Aged 21 days for tenderness and flavor

Aging beef to enhance its flavor and tenderness is used by a very small number of meat purveyors. Aging is a process whereby beef carcasses, primals, and/or subprimals are stored – without protective packaging – at refrigeration temperatures for one to five weeks (ours are aged at least 21 days) to allow the natural enzymatic and biochemical processes that result in improved tenderness and the development of the unique flavor that can only be described as the "beefy" taste that means “aged beef.”

In developing aging beef guidelines, the primary factors to consider are: (1) days of aging, (2) storage temperature, (3) relative humidity, and (4) air flow.

The greatest reason for aging beef is to further enhance its flavor and to impart the flavor notes that are generally associated with this product.