Black Angus beef

What are the characteristics of Black Angus beef from the USA

In our store you will find a wide range of black angus beef products from the USA. We recommend both steaks and beef cuts from this meat. Original American beef is characterized by excellent taste and quality appreciated by connoisseurs around the world. It consists of years of experience and a whole culture of producing and eating beef dating back to the time of the pioneers.  From family-owned, traditional farms come 90% of the cattle in the US. It is raised in harmony with nature on the vast pastures and prairies that make up the natural landscape of the US (a guarantee that areas inhabited by numerous native plant and animal species will not be displaced by industrialization).  Most of the herds located in central, lowland US states such as Nebraska are based on the Black Angus breed. It is from these areas that we import our products for you because we know that this breed guarantees quality. We can say without hesitation that we offer beef from real Angus.  

Cattle in the U.S. graze for about 24 months and then go to so-called feedlots for 120 days, where they are fed sweet corn. This diet gives the meat its legendary marbling (an overgrowth of intramuscular fat that adds flavor, tenderness and juiciness) . In the United States, USDA (United States Department of Agriculture) officials stationed at meat plants examine each carcass and assign the appropriate quality grade. The highest quality beef, characterized by the greatest "marbling," is classified as USDA PRIME (only about 5% of production). The next class is USDA CHOICE (divided into the higher and lower 40% of production, respectively). The next lower quality classes are SELECT, STANDARD, COMMERCIAL, UTILITY, but they are not exported to the European Union. In our market we have only American super premium (PRIME) and premium (CHOICE) beef. What reaches the EU is meat produced in dedicated plants, in a special NHTC hormone-free program and under strict regulations imposed by the EU. Beef from the US also owes its exceptional tenderness to the long maturation period of the meat (at least 4-5 weeks before it reaches consumers).

The perfect taste of USDA PRIME beef

The USDA PRIME grade of beef we offer, the highest on the US grading scale, will provide you with an amazing culinary experience. It is carefully selected for its quality and exceptional meat marbling. It accounts for only about 3% of all beef production in the US. If you want to learn more about why your steak will make for an unforgettable culinary experience, read the rest of our description of the USDA grading system below.

If this will be your first experience with USDA PRIME meat "buckle up." You will certainly remember this fantastic culinary experience for a long time. If afterwards you begin to wonder why not every entrecote, roast beef or sirloin steak you've eaten so far has had such wonderful flavor read our short article on the beef quality grading system and the USDA PRIME grade in particular.

In the broadest terms, the U.S. Department of Agriculture (USDA) classifies all production based on the level of marbling of the meat and the maturity (estimated age) of the animal at the time of slaughter. The three highest USDA quality grades are, looking sequentially from the highest USDA PRIME, USDA CHOICE, USDA SELECT.

The quality grading system for each beef carcass in the US has been in place since 1927. Since then, the labeling with the appropriate quality level assures consumers that they are buying a product with a certain level of quality from super premium USDA PRIME, to very high quality for special occasions USDA CHICE, to good everyday quality USDA SELECT.

Initially, the grading system was developed as a marketing tool to combat the recession in the agricultural market. Producers wanted customers to appreciate higher quality meat with more marbling and from better breeds.

The USDA beef classification is just that - a rating of the level of marbling. The greater the marbling of an entrecote judged in the cross-section of that muscle, the higher the quality class rating of the piece.

In all, there are as many as eight quality classes in the American system. Every beef plant in the U.S. has delegated officials from the Department of Agriculture (highly trained "greiders") who are tasked with evaluating and grading each piece. Thus, it is not the role of the meat plant to label the quality level of its products, but the task of a government agency. This is to guarantee objectivity in evaluation and repeatability in a given quality grade.

USDA PRIME beef is produced from young cattle, usually young bullocks (i.e. castrated bulls), which have a very high level of marbling (8 to 13 percent intramuscular fat). The age of the cattle oscillates between 9 and 32 months of age. At the end of the breeding process, cattle are fed a high-energy grain diet, mainly based on corn (grain fed). This diet results in even nicer growth rates and even more marbling of the meat. Cattle raised solely on a diet of grasses available on pasture, known as grass fed, do not achieve such marbled meat however it too can be excellent and full of flavor.

USDA PRIME as we mentioned represents only about 3% of the total production. It is perfect for cooking at home on a grill pan or on your own grill in the garden. Its flavor is so excellent that there is no need to marinate it. All you need is pepper and salt and it will be perfect. It will literally take a few minutes to prepare the steak. Such beef is better not to fry it too intensively, so that it retains its wonderful meaty flavor and juiciness. However, even at a higher degree of frying, it will still be very tender and tender. Tenderloin of this grade can also be successfully used for tartare, but it will also be excellent for sushi with beef.

In our store, we offer the classics of the grill master genre, namely entrecote steak, roast beef steak and beef tenderloin in an element or steaks. These are the most tender and tender elements in the carcass. This meat cannot be spoiled. Even if someone has absolutely no skill in grilling beef, he will have to go to great lengths to cook it badly. This level of meat quality must guarantee culinary success and eating satisfaction. So there's no waiting around. Feel free to order 😊.

USDA CHOICE quality class a class by itself

USDA CHOICE grade is the second highest quality grade of American meat after USDA PRIME. It is characterized by a little less marbling than PRIME. However, it is also the Mercedes among the beefs of the world.

USDA Choice beef guarantees sensational taste qualities. Occurring in steaks, the characteristic marbling that cuts through strands of meat melts when exposed to high heat. Which makes each piece soft, juicy and flavorful. In burgers, the fat further binds the meat, which retains its shape despite repeated flipping on the grill.

What characterizes Black Angus beef from Argentina

Argentina's black angus herds are raised according to traditions that Argentine Gauchos have practiced for more than 300 years. The cattle are allowed to roam freely in the green pastures of the Argentine Pampa for more than 18 months of their lives. After that, the very young cattle go to slaughter. During this time, the cattle live happily in harmony with nature. During this peaceful and happy grazing, excellent meat, very rich in flavor, is created. This is why beef from Argentina is considered one of the best in the world. True, it doesn't have the marbling of grain-fed beef, but the young age of the slaughter guarantees the tenderness of the meat. A diet consisting entirely of grasses and herbs also gives the meat a more dry flavor. It doesn't have the sweet aftertaste of grain-fed meat. The Argentine black angus beef available from us is seasoned for a minimum of 40 days.