Trust Lawry’s The Prime Rib to give you a dining experience only of the highest quality. A significant part of that commitment involves our choice of beef. At Lawry’s, we use OP Rib prime beef Certified Angus Beef (CAB) from the USA. This selection guarantees exceptional flavor, tenderness and consistency. But what exactly makes a CAB cut of steak so exceptional? In this article we will delve into why choosing a CAB for your meat of choice will take your dining experience to another level.

What is Angus Beef?

The first thing we need to know is what exactly is Angus Beef? Angus beef comes from the Aberdeen Angus breed of cattle, known for its muscular build and high marbling. This breed initially came from Scotland and was brought to the United States in the 1870s. Since, it has become a favorite among ranchers due to its quality meat production. But keep in mind that while “Angus” refers to the breed, not all Angus beef is created equal. The term does not imply that the beef is organic or natural, nor does it indicate a specific grade of quality, this is where the certification comes in.

Certified Angus Beef (CAB)

Certified Angus Beef (CAB) is more than just regular Angus beef. It is a brand established by the American Angus Association in 1978, which ensures the beef meets rigorous quality standards. Before it can earn the Certified Angus Beef® label, the beef must first receive a USDA Prime or Choice grade. These grades are determined by independent USDA graders who inspect the beef based on marbling, maturity, consistent sizing, and overall quality appearance and tenderness. Only the top-quality Angus beef meets the ten stringent specifications of Certified Angus Beef®, making it a cut above the rest.

Similar to Wagyu beef, Marbling or the intramuscular fat is still the key to the exceptional flavor and tenderness in a CAB cut of meat. The high marbling content ensures that the beef remains juicy and tender during cooking, providing a melt-in-your-mouth experience. At Lawry’s, we age our CAB OP Rib prime cuts for 21 days to enhance their natural flavors further. The beef is then marinated for 24 to 36 hours with Lawry’s seasoned salt, ensuring that every bite is bursting with rich, savory goodness.

The cooking process at Lawry’s Prime Rib is as meticulous as our beef selection. We cook the beef twice a day for 4 to 5 hours at a low temperature, followed by at least 3 hours of resting in a hotbox. This method ensures that the beef retains its moisture and tenderness. Throughout the entire cooking process, we rigorously monitor the internal temperature of the beef to guarantee food safety and optimal doneness.

The legacy of excellence behind CAB steaks ensures that we remain consistent in delivering high-quality beef. This allows us to serve the best prime rib roasts in Jakarta and steaks that are tender, juicy, and full of flavor. So, why settle for anything less? Browse Lawry’s menu, choose your favorite dish with our CAB meat and trust us to deliver beef that’s truly a cut above the rest.

FAQ

1. What is Certified Angus Beef (CAB)?

Certified Angus Beef (CAB) is a brand established by the American Angus Association, ensuring Angus beef meets strict quality standards.

2. How does CAB differ from regular Angus beef?

Unlike regular Angus, CAB must meet ten rigorous standards, including marbling, maturity, and size, to ensure top quality.

3. Why does Lawry’s use CAB for their prime rib?

Lawry’s selects CAB for its high marbling and quality consistency, which ensures a tender, flavorful dining experience.