"The food service division oversees Certified Angus Beef promotions by more than 80 licensed food service distributors and 2,600 licensed restaurants. An additional 30,000 unlicensed restaurants serve Certified Angus Beef product but choose not to promote it."

"Even though superior flavor, tenderness and juiciness are the primary features of the Certified Angus Beef brand, nutrition is also important. Beef is an excellent source of 12 essential nutrients, plus energy in a form easily absorbed and used by the body. The protein in beef is nutritionally complete, containing all the essential amino acids in a well-balanced ratio."

"Beef is a significant source of Vitamins B6 and B12, thiamine, niacin, zinc and several other essential elements. In addition, it provides a form of iron more readily absorbed by the body than the iron in fruits, vegetables, grains, eggs or pharmaceutical preparations. Meat in the diet also increases the availability of iron from plant foods and eggs. A single three-ounce cooked lean portion of beef contributes nearly half of the protein and two-thirds of the zinc, over one-sixth of the iron and nearly twice the Vitamin B12 of the recommended daily allowances (RDA) for those nutrients, yet only 9 percent of the RDA for calories."

"In addition to providing essential nutrients and energy, beef is a smart choice for a healthy diet. For those concerned about fat and cholesterol in their diets, today's beef is, on average, 50 percent leaner, 34 percent lower in calories and 21 percent lower in cholesterol than it was 20 years ago, according to Health Canada. All beef cuts, except short ribs, qualify as lean when trimmed of visible fat, and lean beef compares favorably to skinless, roasted chicken breast in terms of total fat."