by 
The Curious Bag
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<h4 class="dechead">On One Hand: The Illusion of Superiority is Deliberate
In 1978, the American Angus Association established the "Certified Angus Beef" brand in an attempt to convey the notion to the general public that Angus was somehow better or of higher quality than other kinds of beef. The fact that most Americans believe that Angus is inherently "better" than its competition is evidence to the success of this campaign.
On the Other: Certified Angus Beef has High Standards
While Black Angus cattle do not genuinely produce inherently "better" meat, the brand name Certified Angus has relatively high production standards. Certified Angus rejects beef that does not meet a specific list of high end qualifications, including regulations on texture, marbling, cattle health and several other characteristics.
Bottom Line
Certified Angus requires that their beef be at least 51 percent Black Angus. This is part of their plan to make Black Angus renowned as higher quality. The actual quality of any beef is determined by the attributes listed above. However, because Certified Angus maintains such strict regulations, it's fair to say that their beef is generally of higher quality than other brands.
Source:
Oklahoma State University - Department of Animal Science: Cattle Breeds - Angus
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