The meat of Canadian Heritage Angus Beef comes from Black and Red Angus cattle up to 30 months old. In Southwest Canada, only eight ranchers dedicate themselves to this extensive form of livestock farming. The Black and Red Angus cattle live in one of the healthiest regions of our world. The Canadian Food Inspection Agency (CFIA) oversees the production, protocol, and procedure surrounding the processing of the Black and Red Angus cattle. This ensures that the Angus beef is of the world's best quality. Therefore, the taste of this meat is more tender and has a better texture. The cattle are raised with only natural feed without antibiotics, hormones, or steroids. The care and attention to the nutrition of the cattle contribute to the firm muscles, delicate marbling, and layering of flavors that are unique to the Heritage Angus meat. Currently, thousands of certified Canadian Angus cows graze on approximately 400,000 fresh, green grasslands on the Canadian prairies. Detailed records are kept for each animal, including birth data, parentage, and feeding programs. By using the latest electronic tracking technology, everything done is traceable and verifiable to the herd of origin. All Canadian Heritage Angus Beef products consistently score AAA or Prime quality.
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