Black Angus beef

Meat with Character: Guarantee of Tenderness and Flavor from Three Continents.

Black Angus Beef originates from Scotland, but the leading producers are currently the United States, Argentina, Australia, and Uruguay. All cuts are aged for a minimum of 40 days. The meat matures during transport, becoming tender and flavorful, so it arrives at your table perfect for immediate grilling.

Angus Fed Grass-Fed VS Grain-Fed.

The key to Black Angus is the diversity of diet, which affects marbling and taste:

1. Grain-Fed (USA, Australia): Fantastic marbling and tenderness due to the min. 120-day grain-fed diet. This type of feeding ensures high juiciness and a light, sweetish aftertaste with a buttery structure. Full details on this process can be found in our section on Original USA Beef.
2. Grass-Fed (Argentina, Uruguay): Meat based predominantly on a grass-fed diet, raised according to the tradition practiced by the Gauchos on the Pampas for over 300 years. The young age at slaughter guarantees tenderness, and the diet of grasses and herbs gives the meat a more savoury, clean flavor.

Perfect Marbling:

The Black Angus breed possesses fantastic genetic predisposition for achieving marbling, and this is the key to tenderness and juiciness. Discover the flavor differences and choose the farming style that best suits your BBQ.