We count on ranchers like the Martins to bring us the best beef – beef good enough to earn our name and the USDA Choice grade. The Martins raise Black Angus on a ranch just outside of Ione, California, but they come from a legacy of ranchers dating back to the 1800s. To the Martins, there’s only one name for succulent, tender beef: Black Angus. “Black Angus is the most consistent beef – marbling, tenderness and taste,” says Duane Martin, Jr. “You always know what you’ll get.” That’s why Black Angus is the only kind of beef we carry in our stores – from steaks to roasts. And why we’re the first major supermarket to carry only Black Angus Beef. It’s just what you’d expect from the stores famous for fine meats.