Black Angus
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Exquisite, tasty, succulent flavour.
BLACK ANGUS NEW ZEALAND
It is a very tender meat, with a strong flavor, a ferrous flavor with a sweetish and bloody aftertaste.
Angus: the best of red meats
TENDER WITH A TASTY AND INTENSE FLAVOUR
What is Angus
BLACK ANGUS, the origins of a prized cattle breed.
Black Angus (more precisely, Angus Aberdeen) is an ancient cattle breed of which there are traces starting from the Middle Ages. Angus Aberdeen is a name composed of the two homonymous counties located in the north-east of Scotland where this bovine originated.
In these lands, in the nineteenth century, the breed was perfected by William Mc Combie, politician and landowner. Later, this beef landed in America and Oceania.
Although originally from Scotland, today Black Angus comes from farms in New Zealand, Australia, Argentina and the USA (in particular, Kansas, Nebraska and Oklahoma).
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BLACK ANGUS BREEDING
It is the most widespread pulled (hornless) cattle breed of British origin in the world, also in Australia and New Zealand. It is also bred in Europe, in Italy it is a meat appreciated for years now.
The male is imposing: it can exceed 1,000 kg in weight. It has short black fur, short limbs, a compact and rounded trunk, a notable muscular development (especially the thighs, from which valuable cuts derive). There are also specimens with a red coat. It is endowed with great resilience and an incredible ease in giving birth and is very fertile. Although it feeds only on grass, it has a marked ability to develop a lot of intramuscular fat.
In farms these steers are fed almost exclusively on hay and wheat: in the last two months before slaughter, they are fed only on corn to obtain soft and compact meat.
Black Angus meat is not treated with hormones, the cattle grow on natural pastures, which makes it unsuitable for industrial processes and manipulation.
The main characteristics of Black Angus meat are:
– typical bright red color;
– soft texture to the touch;
– presence of bright white fat;
– fresh and pleasant smell.
Why do we like it? For its exquisite, tasty, succulent flavor. It is a very tender meat, with a strong flavor, a ferrous flavor with a sweetish and bloody aftertaste.
Its characteristics place it rightfully in the Olympus of international meats. For some, it is the best in the world.
The most common cuts are loin, cube roll, steak, diaphragm, fillet ribs.
There are four types of Black Angus New Zealand - American - Australian - Argentine.
BLACK ANGUS BEEF the Ideal Cooking Method:
Considering the characteristics of Black Angus beef, the best cooking method is grilling. Quick cooking at a high temperature allows the meat to brown on both sides without any liquids escaping, especially to avoid blood loss.
Grilling is also ideal because the fat filaments melt slowly, giving the meat an exceptional flavor.
During cooking, it is best to avoid using sharp tools. Before bringing it to the table, it is advisable to let it rest for 3-4 minutes and then add salt.
A true masterpiece of gastronomic art!