Join us each week for a comprehensive dive into the Certified Hereford Beef brand.

You know Certified Hereford Beef is a premium branded beef program owned by the American Hereford Association, but what causes the Certified Hereford Beef products to be consistently high-quality? The answer lies in the quality specifications.

In order for animals to qualify for the Certified Hereford Beef program, they must meet ALL five live specifications and 10 carcass specifications. If an animal does not meet one of the requirements, it is automatically kicked out of the program.

The live specifications include:

Must have a predominately white face (51% or greater)

Hereford and Hereford-English crossbred cattle only (Herefords, Red Baldies and Black Baldies)

Beef type breeding only/no dairy influence

No excessive hump/bos indicus influence

Only steers and heifers

The carcass specifications include:

USDA Choice or higher marbling

“A” maturity only

Medium or fine texture marbling

10-16 square inch ribeye area

Less than 1” fat cover

Hot carcass weight of 1050 lbs. or less

Moderately thick or thicker muscling

Less than 2” neck hump

No dark cutters

No capillary rupture

These specifications are vital to ensure the Certified Hereford Beef brand consistency produces juicy, tender and flavorful beef.

Tune in next week to learn how to market your cattle for the Certified Hereford Beef program. If you’ve read this far, please email info@herefordbeef.org and answer the following question to claim your door prize: What are two of the Certified Hereford Beef quality specifications?