 Beef
Agostino Platinum Reserve Beef
When you
choose Agostino Platinum Reserve Beef, you’ll be
getting the highest quality of beef. How can you be sure?
Because in order to be labeled Platinum Reserve, the beef
must be Certified Agostino. It must meet our strict quality
standards developed over the last 90 years. Unlike other
beef, Agostino Platinum Reserve comes from cattle that
have been fed corn and grain. That’s why you won’t
find the quality or taste of Platinum Reserve in your local
markets.
Making The Cut:
Certified
Agostino
- Proper Marbling: The “marbling” of beef
is the
white traces found throughout. Certified Agostino beef
must have a moderate to high amount of marbling to assure
the highest degree of flavor and juiciness.
- Delicate Marbling:
Selected
meat must
have a
marbling
texture that is medium to fine. Too coarse a texture
will lessen
the quality of the beef.
- Slight Maturity:
Cattle
within
the young
maturity
stage produce
beef with top-quality color, firmness, texture and tenderness.
Therefore, selection must be made at
the proper
time, usually
at 9 to 30 months.
- Leanness: Selected
beef must
be Agostino
Platinum
Reserve
Superior
grade of
3.9 or leaner. This eliminates excessive fat cover and
assures a quality beef product.
- Proper Color:
Selected
beef must
meet our
strict
color standards
and be
free of dark cutting characteristics.
 Brandt Beef - The True Natural
By controlling the process from start to finish, we ensure
that our Brandt Beef is what we say it isThe True Natural.
Born and raised in the United States, Brandt Beef calves
are hand-pickedonly the elite are selected to be in the
natural beef program. We have chosen to raise animals that,
through natural feeding practice, are ready to harvest at
just over 16 months of age. Through a tightly controlled
feeding, harvesting and distribution process, we ensure
that when you purchase our Brandt Beef: The True Natural,
you are getting the finest and safest beef in the country.
Natural Feeding Practice
We allow our
animals to grow naturally, the way Mother Nature intended.
Unlike conventional cattle regimens, our natural feeding
practice does not utilize any type of hormones. Instead
we feed our animals a vegetarian, corn-based diet for
over 300 days without the use of antibiotics by feed,
water or injection. The feed consists of steam-flaked
Midwestern corn, Imperial Valley alfalfa, Sudan grass,
bakery meal, molasses, vitamins and minerals. We add additional
Vitamin E in the last 100 days, which has proven to extend
shelf life and retain shelf bloom. This natural feeding
process takes an additional 45 days for the animals to
reach market, and although it is more expensive, it produces
a higher quality beef.
Consistent Tenderness
Recent Warner-Bratzler
Shear tests
confirm what we’ve known for years.
Our naturally raised cattle produce a more consistently
tender beef. In this scientific study measuring cutting
force, our Brandt Beef recorded scores of only 2.3 kg
of cutting force, far better then the average acceptable
tenderness standard of 3.6 – 4.9 kg of cutting force.
Our careful
selection of animals and natural feeding practices produce
youthful cattle that are ready for harvest at just over
16 months of age, resulting in consistently tender beef
with stand-alone flavor.
Humane Handling and Food Safety
Animal handling
and food safety are paramount to our operation. We are
committed to providing beef raised and produced using
the best and most humane technologies available. Furthermore,
we also require that our processors complete and pass
a Silliker Laboratories Audit. The audit consists of three
parts: Humane Handling, SRM Removal and General Manufacturing
Practices. This extremely stringent, world-renowned, third
party audit ensures that proper practices are being followed.
The Silliker Laboratories seal of approval represents
quality and confirms that the highest standards are being
maintained throughout the production process.
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