Black Certified
Do Black Angus actually taste better, or is it all marketing hype?
I've been curious about the pretty strong marketing emphasis promoting Black Angus cattle. I've heard some say that this premium for black hided cattle, and particularly Black Angus is something created (effectively) by the Certified Angus Beef (CAB) brand.
But what do I know - do Black Angus really taste better?
It's just marketing hype thanks to AAA and CAB. Really, when the hide's taken off, they all look the same.
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