Even as vegetarian and vegan diets are gaining ground, claiming a place in most restaurants' menus, there will always be those whose motto is meat with meat. It is mainly for the latter group that this article is aimed, introducing them to one of the tastiest and best quality meats, Angus beef
From fast food to gourmet delicacies
Surprising as it may seem, the wider popularity of Angus beef is mainly due to McDonald's. When the fast-food chain added a slightly more expensive burger made from this meat to its menu, people thought that if it was more expensive, it must be better and tastier - and in this case, they were right. Fortunately, Angus meat is now much more widely used and is not primarily associated with fast (or junk) food, but with a truly delicious, outstanding dish that stands out from the ordinary and can be called the emperor of meat. Why?
From Scotland to fame
Angus cattle originated in Scotland, specifically in the county of Angusshire, and the name of the county (shortened) is the name of the breed of cattle. In the nineteenth century, it was introduced to the English after the Scots and became known in Australia and America. The black and brown coloured animals are recognisable by their massive build and lack of horns, among other things. The adult female can weigh up to five hundred kilos, the male up to one thousand eight hundred kilos - a size that puts them in the medium range. The meat is best from animals raised on natural food such as maize. Breeding them is rewarding due to their calm nature and peaceful temperament. After slaughter, their meat production accounts for seventy percent of their live weight, a much higher figure than for other cattle.
The market is currently Matusz-Vad Zrt. offers some of the best, tastiest Angus meat, which makes it almost impossible to make a bad meal.
Everything for quality
Where are the best-tasting Angus beef cattle bred? For example at Creekstone Farms, which mainly raises black Angus cattle, where the key word is quality, which for them means excellent and top quality meat. The meat here is so impeccably flavoured because of the rigorous testing that goes into selecting which black Angus cattle are allowed into the herd. Only one in 100 cattle meet Creekstone Farms' standards. The farm, which also raises Duroc pigs in addition to Angus, monitors every aspect of the animal's production. They make sure that the genetic stock of their cattle is as ideal as possible, and they take great care in the conditions in which they are kept to ensure that they only produce meat that they are proud to put on the market. This is evidenced by the fact that the USDA has recognized Creekstone's operations and products. The farm's philosophy is not far from patriotic, using only cattle and pigs that originate and are raised in America, with the most humane and compassionate treatment possible from the moment they are born. Creekstone is also aware that only Angus that are allowed to graze on the greenest pastures, as their animals are allowed to do, will have meat of sufficient marbling and fat content.
One hundred percent expertise, one hundred percent supervision
A Matusz-Vad Zrt. its flagship partner, the Creekstone Farm one of the secrets of their success, and a fundamental premise of their quality philosophy, is that every stage of animal production is controlled and managed with maximum attention and expertise. When you eat these meats, you can be sure that the animals that provide the food have never been treated with hormones or antibiotics, and are 100% raised on a plant-based diet.
Versatile use
Angus meat started its career as a meat patty in a fast food chain, but has since been used in a much wider range of dishes, with a variety of seasonings and cooking techniques. The more muscular parts of the animal, such as the neck, legs or brisket, contain relatively more connective tissue and are therefore more difficult to soften. They should be cooked at lower temperatures for longer periods. Back and loin, on the other hand, are softer and should be cooked at a higher temperature at the beginning. The latter can be a great starter if served suddenly grilled, while the spiny sirloin can be cooked whole, marinated or even stuffed. And of course, let's not forget one of the most traditional pairing drinks for beef, red wine, which not only brings out the meat's pleasant flavours as an accompaniment to the meal: in many red meat recipes, a cabernet sauvignon or a syrah can also be included as an ingredient.
