In life, there are tons of choices you have to make. One of the more difficult choices is about food—in particular, which food tastes better than the other. In this round, we explore the differences between a regular side of beef and an Angus cut.

A simple answer would be that it’s both from cows, but from different types. Also, you’re going to want to look for these:

The signature white flecks

The white flecks in a slice of Angus differentiate a regular cut from an Angus cut. This is something called ‘marbling’. The better the marbling, the higher the quality. It’s rather easy to differentiate cuts if you look for this kind of feature.

Does it really taste different?

There is an intense debate to the difference in taste of a slice of Angus and a slice of regular beef. Truth be told, there isn’t that much. It all depends on the source, though, and the way it was cooked. Just like burgers and hot dogs taste different depending on how they are presented, so are Angus and beef slices.

What does the USDA rating prove?

The USDA rating is a standard that certifies the Angus cut’s quality. All cuts of Angus pass through qualifications per manufacturer, but it is usually set against ten specifications. Based on the grade, USDA-Angus beef usually is guaranteed to be the best cuts.

Another standard of grading

There’s another rating you should look for, just to be sure. USDA-Angus beef with the Certified Angus Beef (CAB) marking on it are some of the best cuts available. But then, with this comes a higher price. Be sure you can buy it first before you go for it.

It’s not really hard to look for prime Angus cuts. With the right certification and rating, you’re on your way to bringing home a piece of the good life.