CHB Program Specifications and Requirements
At Certified Hereford Beef® we are committed to the quality, the consistency, and the integrity of our product. We use only the very best Hereford and Hereford influenced Cattle available on the market today. We believe that our dedication to using only quality bred cattle has directly influenced the success we have had and will continue to have for years to come. The result is a consistently satisfying and economically priced product our retail and foodservice outlets are proud to provide to their customers; and in the end, a product our producers are proud to deliver.
Thanks for your support of this program.
Certified Hereford Beef® Live Animal Specifications
- Cattle must have a predominately (51%) white face and exhibit white markings over the jaw, forehead and muzzle. White markings on any part of the hip, shoulder, or side of the body such as spots, stripes, or belts are not acceptable.
- Acceptable cattle are offered for qualification expect those other than solid red, solid black or roan with a predominately white face, such as yellow, gray, brown, brindle, or smoke are ineligible.
- Only steers and heifers of English beef type breeding under 30 months of age – an animal expressing dairy or Bos indicus type breeding are not acceptable.
- To qualify, cattle may be either horned or polled. Bulls, bullocks, or cows are not acceptable.
Certified Hereford Beef® Carcass Specifications
- Slight 00 to Moderate 99 Marbling Score
- Yield Grade 4 and leaner
- 600 – 1,000 lbs carcass weight
- NO DARK CUTTERS
- A maturity only
Who determines Certified Hereford Beef® eligibility?
All eligible cattle and carcasses are certified by the United States Department of Agriculture (USDA) at program approved harvest facilities. Live animals are evaluated for confirmation to CHB visual specifications for hide color and other indicators. Each carcass is individually certified by USDA graders. Both live animal and carcass specifications are determined by Certified Hereford Beef® LLC and posted to the USDA website at UDSA.gov.