ANGUS
THE ORIGINS
Angus meat is one of the most tender of all, this is due to the “marbling” fat, namely the distribution of fat tissue in the muscle fibres of the animal.
The taste of Angus is very strong and, once cooked, its flesh reveals a tasty contrast: darkened on the outside and pleasantly yielding to the taste.
Rich in precious nutrients, 100 grams of Angus provide only 124 kcal of which 82% protein and 18% fat. A delicious and genuine dish, perfect also for those who follow a low-calorie diet.
Famous throughout the world, Angus meat is particularly prized. Soft, juicy and savoury, its flesh is smooth, compact and with thin filaments of fat which, once dissolved during cooking, release an intense aroma and enhance its tenderness.
The goodness and peculiarities of Angus meat can be traced back to the completely natural method by which the beef is reared.
Simple cooking methods allow you to enhance and appreciate the noble qualities of the product, therefore, cooking in a pan (or plate) and grilled, possibly preceded by marinating of oil, salt, pepper, sage, bay leaves, rosemary and garlic - are the best way to bring to the table a good dish of meat with a strong flavour, persistent and well-structured.
The taste of Angus is very strong and, once cooked, its flesh reveals a tasty contrast: darkened on the outside and pleasantly yielding to the taste.
Rich in precious nutrients, 100 grams of Angus provide only 124 kcal of which 82% protein and 18% fat. A delicious and genuine dish, perfect also for those who follow a low-calorie diet.
Famous throughout the world, Angus meat is particularly prized. Soft, juicy and savoury, its flesh is smooth, compact and with thin filaments of fat which, once dissolved during cooking, release an intense aroma and enhance its tenderness.
The goodness and peculiarities of Angus meat can be traced back to the completely natural method by which the beef is reared.
Simple cooking methods allow you to enhance and appreciate the noble qualities of the product, therefore, cooking in a pan (or plate) and grilled, possibly preceded by marinating of oil, salt, pepper, sage, bay leaves, rosemary and garlic - are the best way to bring to the table a good dish of meat with a strong flavour, persistent and well-structured.
ARGENTINA ANGUS BEEF
Argentine Angus beef is one of the best in the world for taste and tenderness.
The goodness and peculiarities of the Argentine Angus are due to the completely natural method with which the cattle is reared. Left to live in the wild in the endless pampas, the animals feed exclusively on grass.
This type of farming favours the production in the animal of substances that make the meat soft, tasty and healthy.
The goodness and peculiarities of the Argentine Angus are due to the completely natural method with which the cattle is reared. Left to live in the wild in the endless pampas, the animals feed exclusively on grass.
This type of farming favours the production in the animal of substances that make the meat soft, tasty and healthy.
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Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of
opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Sliced angus with balsamic vinegar
Prepare the reduction of balsamic vinegar by cooking it in a saucepan over low heat with cloves, juniper berries and a cinnamon stick. Cook until the sauce has reduced its volume by half. Place the meat on a very hot steak pot for 2-3 minutes on each side. Add salt and pepper.Serve the meat on a bed of fresh salad or rocket, sprinkled with balsamic vinegar reduction.
URUGUAY ANGUS BEEF
The main breeds of cattle reared in Uruguay are Hereford and Aberdeen Angus, well known all over the world for their excellent quality.
The excellence of the product is based on the type of farming: the animals, in fact, live in the open air, grazing in large spaces.
The temperate climate and the rains favour the development of natural pastures, a perfect habitat that allows the livestock to live in harmony with the environment.
The result is a meat with a refined taste, high nutritional value, guarantee of origin and authenticity.
The excellence of the product is based on the type of farming: the animals, in fact, live in the open air, grazing in large spaces.
The temperate climate and the rains favour the development of natural pastures, a perfect habitat that allows the livestock to live in harmony with the environment.
The result is a meat with a refined taste, high nutritional value, guarantee of origin and authenticity.
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Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of
opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Sliced angus with rocket and cherry tomatoes
Heat a cast iron pot well and pour in a few grains of coarse salt. Place the meat on top and cook for 5 minutes on each side.Turn it once, being careful not to sting it. Remove the meat from the heat and let it cool down; cut it obliquely into slices 2 cm thick. Place the meat on a bed of rocket and cherry tomatoes. Add oil and salt.
CANADA ANGUS BEEF
Canada is one of the world’s best producers of Angus.
These animals are known for the marbled appearance of their meat and for their excellent tenderness and flavour, taste and quality.
The animals are reared in an unspoilt natural environment, and the country’s cool climate is also an ideal habitat for the animals. Canadian Angus farmers strictly meet food production and processing standards to ensure the best for their customers.
These animals are known for the marbled appearance of their meat and for their excellent tenderness and flavour, taste and quality.
The animals are reared in an unspoilt natural environment, and the country’s cool climate is also an ideal habitat for the animals. Canadian Angus farmers strictly meet food production and processing standards to ensure the best for their customers.
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Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of
opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Angus with aromatic herbs
Brush the meat on both sides with a sauce of oil, pepper grains, salt, rosemary, sage and thyme. Turn on the plate and, when it is very hot, place the fillets on it and cook them 1 minute per side for every centimetre of height.
When cooked, cut and sprinkle the fillets with olive oil and a pinch of salt, then serve with mixed salad and cherry tomatoes.
NEW ZEALAND ANGUS BEEF
New Zealand Angus beef is internationally recognized for its high quality, tenderness and delicious taste.
The animals grow in an exceptional environment: in the open air, on rich and abundant pastures, surrounded by the Pacific Ocean and with a temperate climate all year round. They are also subject to very strict and constant quality controls.
The result is a lean, nutritionally rich and high quality meat.
The animals grow in an exceptional environment: in the open air, on rich and abundant pastures, surrounded by the Pacific Ocean and with a temperate climate all year round. They are also subject to very strict and constant quality controls.
The result is a lean, nutritionally rich and high quality meat.
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Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of
opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Angus with radicchio
Prepare a sauce with oil, thyme, rosemary, marjoram, sage, basil and mint. Brush the angus threads on both sides and also the plate. Halfway through the cooking process of the meat, add a head of red radicchio divided into 4 slices on the plate.To obtain an even tastier meat, continue to add the sauce as the cooking progresses (10/15 minutes for rare cooking). Serve by placing the angus on the bed of radicchio.
USA ANGUS BEEF
American Angus beef is famous for its high level of marbling, that is, for the uniform spread of fat, a characteristic that makes it particularly soft, juicy and with a strong and tasty flavor.
The Black Angus breed is reared in a totally natural way, adopting a careful and controlled diet based on corn, wheat and hay without the use of supplementary hormones, growth promoters or additives.
Elements attesting to the particular attention paid to animal welfare and to the safety and delicacy of the meat.
The Black Angus breed is reared in a totally natural way, adopting a careful and controlled diet based on corn, wheat and hay without the use of supplementary hormones, growth promoters or additives.
Elements attesting to the particular attention paid to animal welfare and to the safety and delicacy of the meat.
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Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of
opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Grilled Angus
Brush both sides of the meat with a sauce made by mixing extra virgin olive oil, peppercorns, salt, chopped sage, 2 bay leaves, rosemary, a hint of sweet paprika, 1 clove of chopped garlic and 3 whole red peppers.
Place the meat on a hot plate and cook for 1 minute for each cm of height of the steak on each side. Let the meat rest, cut and season with oil and salt.
AUSTRALIA ANGUS BEEF
The most prized and renowned Australian beef is undoubtedly that of Black Angus, known all over the world for its excellent quality: very aromatic, tasty and with a clear “core” of fat distributed evenly.
Thanks to the thin fibres and the high level of marbling, Australian Angus beef is particularly tender and juicy.
The cattle are reared with a production system that is based on natural foods such as grass from pastures.
Thanks to the thin fibres and the high level of marbling, Australian Angus beef is particularly tender and juicy.
The cattle are reared with a production system that is based on natural foods such as grass from pastures.
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Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of
opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Sliced angus with cherry tomatoes and rocket
Heat a cast iron pot and lay the meat on it, cooking it for 5 minutes on each side.Remove the meat from the heat and, after having it cooled, reduce it to oblique slices of about 2 cm. On a serving plate create a bed of rocket and cherry tomatoes on which to place the slices of cut. Season with salt and pepper and sprinkle with raw extra virgin olive oil.
PARAGUAY ANGUS BEEF
Paraguay is one of the world’s leading exporters of Angus meat, one of the most tender meats in the world, thanks to its “marbling” fat.
The goodness and peculiarities of Angus Paraguayan meat can be traced back to the completely natural method by which the beef is reared; the animals, in fact, live in the open air in total harmony with the environment. The taste of Paraguayan Angus is very strong and, once cooked, its flesh reveals a tasty contrast: darkened on the outside and pleasantly yielding to the taste.
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Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of
opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Grilled Angus
Brush both sides of the meat with a sauce made by mixing extra virgin olive oil, rosemary and a pinch of pepper. Lay the meat on a nice hot plate and cook it 1 minute per side for every centimetre of height and 2 minutes placed in a straight position on the bone.When cooked, leave to rest, cut into slices and sprinkle with olive oil and a pinch of salt.
ARGENTINAArgentina produces some of the best meats in the world for taste and tenderness. The goodness and
peculiarities of Argentine meat can be traced back to the completely natural method with which the beef is reared. Left to
live in the wild in the endless pampas, the animals feed exclusively on grass. This type of farming favours the production
in the animal of substancesthat contribute to making the meat soft, tasty and healthy.
URUGUAYUruguay produces a meat that, among other countries in South America, is distinguished by quality.
The excellence of the product is based on the type of farming. The animals, in fact, live in the open air in total harmony
with the environment. The result is a meat with a refined taste, high nutritional value, guarantee of origin and
authenticity. Uruguayan meat is rich in Omega 3, Vitamin E (antioxidants) and has low fat levels.
BRAZILBrazil, the world leading beef exporter, is increasingly highlighted by the quality of its meat. A
tender and tasty meat obtained through production systems in temperate, tropical pastures and intensive systems that
produce the most distinct quality specifications.
The healthy and natural diet of the animals guarantees the authenticity and safety of the meat and the preservation of the
environment.
USAAmerican meat is famous for its high level of marbling, i.e. the uniform spread of fat. This
particular characteristic makes the meat soft, juicy and with a strong and tasty taste.
Cattle are reared in a totally natural way and fed on a maize-based vegetarian diet without the use of supplementary hormones, growth promoters or additives.
Cattle are reared in a totally natural way and fed on a maize-based vegetarian diet without the use of supplementary hormones, growth promoters or additives.
NEW
ZEALANDNew Zealand meat is internationally recognized for its high quality, tenderness and delicious
taste.
The animals grow in an exceptional environment: in the open air, on rich and abundant pastures overlooking the Pacific
Ocean and with a mild and constant climate all year round. They are also subject to regular and very strict quality
controls. The result is a lean, nutritionally rich and high quality meat.
AUSTRALIAAustralia is known throughout the world to export high quality beef: very aromatic, tasty and with
a well-defined fat part. Tender and juicy thanks to the thin fibres and a high level of marbling. The cattle are reared
with a production system that is based on natural foods such as grass from pastures. The most prized and renowned
Australian meats are Black Angus and the highly prized Wagyu.
PARAGUAYParaguay is one of the world leading beef exporters.
The excellence of Paraguayan meat is based on the type of farming. The animals, in fact, live in the open air in total harmony with the environment.
The meat is known for its marbled appearance, excellent tenderness and flavour characteristics, unbeatable taste and quality.
The excellence of Paraguayan meat is based on the type of farming. The animals, in fact, live in the open air in total harmony with the environment.
The meat is known for its marbled appearance, excellent tenderness and flavour characteristics, unbeatable taste and quality.
CANADACanada, one of the world's leading beef producers, selects the best breeds and raises them in a
pristine natural environment to provide the market with healthy, high-quality beef.
Canada's cool climate is an optimal habitat for animals. Canadian meat is known for its marbled appearance, excellent tenderness and flavour characteristics, unbeatable taste and quality.
Canada's cool climate is an optimal habitat for animals. Canadian meat is known for its marbled appearance, excellent tenderness and flavour characteristics, unbeatable taste and quality.
JAPANKobe beef is a Japanese delicacy obtained from wagyu, a black mantle cattle of the Tajima breed.
Kobe meat is tender, very tasty and has an excellent taste. The merit lies in the marbling of the meat, which has a high
percentage of fat distributed evenly.
The registered trademark and the strict parameters imposed to define "Kobe's" meat, have made it a precious niche product,
renowned, expensive and sought after throughout the world.