JBS Canada Premium Brands

CANADA

Brands

A TRADITION OF EXCELLENCE.

1855Learn more here:

EXCEPTIONAL BEEF. SUPERIOR FLAVOR.

Chef’s Exclusive®Learn more here

CERTIFIED FOR FLAVOR.

CAB®Learn more here

MEMORABLE BEEF EXPERIENCE.

Northern Gold Learn more here:

EXCEPTIONAL CUTS, UNFORGETTABLE FLAVOR.

Spring Creek Learn more here:

Northern Gold Attributes

• 100% local origin from Est. 38 – Brooks, Alberta Canada
• Finest in breed and genetic selection
• Grade certified
• Premium selection – AAA upper 2/3rd
• Grass fed & finished with the highest quality of grain
• Maturity is youthful & no dark cutters permitted
• Carcass weight target 1050lbs. or less on average
• Marbling will be modest to moderate
• Marbling texture will be firm only
• Fat color – white only – no yellow permitted

The Chef’s Exclusive® Story

• Chef’s Exclusive® Black Angus Beef sets the standard for premium beef: superior marbling, rich flavor, and remarkable tenderness. Our gourmet Black Angus beef ensures satisfaction, surpassing expectations time and time again.
• Chef's Exclusive® Black Angus cattle are sourced from grain-rich regions and harvested in Brooks, Alberta, Canada. The result is consistent, high-quality Angus beef that boasts the exceptional flavor and texture that only upper 2/3rd Canada AAA Black Angus beef can provide.

Spring Creek

• A true local Canadian story – proven by its rural roots
• Raised under the care of trusted ranchers with daily access to clean, fresh water
• Nurtured on the finest grass & nutrient rich grains
• Beautifully marbled and t extured beef is the result every time – only available from the heart of the Rocky Mountain landscape.

The Power of 1855 Black Angus Beef

1855 Black Angus comes with the unprecedented flavor, tenderness and juiciness that discerning chefs and retailers have come to trust. This trust was built from delivering reliable quality and unwavering consistency.• Harvested at optimum maturity for maximum tenderness • Single plant processing in Canada (Brooks, Alberta) with uniform standards and procedures • Carcass weight and ribeye size specifications ensure consistent finished products and uniform portion sizes • Offered in Canada AAA Upper 2/3 grade, ensuring ideal marbling for the most flavorful and juicy beef

CAB Specifications

• Modest or higher marbling – for the taste that ensures consumer satisfaction
• Medium to fine marbling texture – the white “flecks of flavor” in the beef that ensure consistent flavor and juiciness in every bite
• Only cattle harvested less than 30 months of age by dentition and only A-maturity lean – for superior color, texture and tenderness
• 10- to 16-square-inch ribeye area*
• 1,100-pound hot carcass weight or less
• 1-inch or less fat thickness
• Superior muscling – limits light-muscled cattle
• Practically free of capillary rupture – ensures the most visually appealing steak
• No dark cutters – ensures the most visually appealing steak
• No neck hump exceeding 2 inches – safeguards against cattle with more variability in tenderness