They say that whatever you do in life, do it with all your heart. You can add to that, if you really want to cook top quality meat, go for angus. An uncompromising ribeye, a wonder on the plate, a tribute to your taste buds. If you prepare it with the perfect ingredients for your guests, and with dedication, you can be sure of success.
The Angus
The Aberdeen angus of Scottish origin. It is now widespread in the world beef breed, of which several types are bred. Initially an insignificant, small, precocious variety, it has become extremely popular after decades of breeding. It has spread throughout Europe, North and South America, as well as New Zealand and Australia. It likes high rainfall and the resulting very lush grasslands. Three men are considered to be the fathers of the breed: Hugh Watson (from Angus), William McCombie (from Aberdeenshire), George MacPherson-Grant (from Banffshire). All purebred Aberdeen Angus can trace their ancestry back to the ancestors of the pedigree sires. The pedigree was founded in 1862, and in 1879 Sir George Macpherson-Grant founded the Hornless Cattle Association, the forerunner of the present Aberdeen Angus Association.
In addition to grazing, their diet can be supplemented so that through thoughtful breeding their meat can be more palatable and marbled.
Angus is also bred in Hungary
In Hungary, the black colour variety was first studied in practice in the 1960s by Artúr Horn and his colleagues, and in the early 1970s the red colour variety was imported to the then Abony TSZ. In the mid-1980s, a herd of 60 individual black Angus was imported from Great Britain, then from America, Canada, Germany, Austria and Australia. Today, the most important herds of both colour varieties of the breed in Central Europe can be found in Hungary.
Angus is the hallmark of exceptionalism
A our passion for meat is not new, but the word angus makes the heart of any meat lover beat faster. Angus beef is now a distinctive mark, and you'll find it everywhere, on the shelves of grocery chains, in the on restaurant menus, or a home-cooked menu, tells us that here and now, it's about high quality. Whatever part of this celebrated culinary speciality you look at, Angus meat offers a unique experience to those who eat it.
Angus ribs
This high quality, this wonderful raw material can be found in the MATUSZ -VAD offer is. Beef ribs are one of the most popular ingredients nowadays, especially for barbeque lovers. Thanks to the breed, ribs are also meaty and rich in fatty tissues. Opinions differ on the ageing process, but it is clear that dry ageing is beneficial for beef ribs, as the fibres soften. When cooked on long smokes at a low heat (BBQ), ageing is not necessarily necessary, but there is a clear difference in flavour. Angus beef ribs are clearly a speciality. Its flavours are exceptional and deep, which is why it is so popular with those who prefer a more intense flavours they like. To prepare it perfectly, it is important to have some experience, so that you can make the difference to your gastronomic experience. As in all cases, the right quality of the raw material is extremely important for Angus beef ribs, and should be taken into account. Care should be taken to ensure that it is only sourced from a professionally excellent dealer.
There are quite a lot of recipes you can use as a basis for its preparation. It is important to choose the one that suits your taste. But more important than that is foresight. It will certainly take longer to prepare a perfect beef side dish, but if you use enough of it for each step, you can make a extremely convincing, unforgettable food can be put on the table.
