Black Angus
OUR CANADA - ARGENTINA - URUGUAY
ANGUS SELECTION
The finest meat in the world
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"SHOWCOOKING"
Cooking takes place directly at your table.
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Exquisite, tasty, succulent flavour.
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URUGUAYAN BLACK ANGUS
It is a very tender meat, with a strong flavor, a ferrous flavor with a sweetish and bloody aftertaste.
Angus: the best of red meats
TENDER WITH A TASTY AND INTENSE FLAVOUR
What is Angus
​BLACK ANGUS: The origins of a premium cattle breed.
Black Angus (more precisely, Aberdeen Angus) is an ancient cattle breed with a history dating back to the Middle Ages. The name "Aberdeen Angus" is derived from the two counties in northeastern Scotland where the breed originated.
During the 19th century, the breed was refined in this region by William McCombie, a politician and landowner. Subsequently, the breed was introduced to the Americas and Oceania.
Although originally from Scotland, today's Black Angus cattle come from farms in New Zealand, Uruguay, Australia, Argentina, and the USA (specifically Kansas, Nebraska, and Oklahoma).
The Uruguayan Black Angus selected by Restaurant Bella Vida comes from cattle raised on pasture for 30 months amidst the pristine nature of the Pampas; only the finest Angus are hand-selected. They follow a carefully balanced diet, including a grain-fed finishing period of the final 200 days.
This is a top-quality product prepared by Uruguayan producers, representing some of the finest Black Angus cuts in the world.
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Black Angus: The Breed
It is the most widespread polled (hornless) cattle breed of British origin in the world, including in Australia and New Zealand. It is also raised in Europe; in Italy, the meat has been appreciated for years.
The male is imposing, capable of exceeding 1,000 kg in weight. It features a short, black coat, short legs, a compact and rounded body, and remarkable muscle development (especially in the hindquarters, which yield premium cuts). Red-coated specimens also exist. The breed is highly resilient, boasts incredible ease of calving, and is very fertile. Despite feeding solely on grass, it has a remarkable ability to develop significant intramuscular fat.
On farms, these steers are fed almost exclusively on hay and grain; in the final two months before slaughter, they are fed only corn to produce meat that is both tender and firm.
Black Angus meat is not treated with hormones, and the cattle are raised on natural pastures; this makes the breed unsuitable for industrial processing or manipulation.
Characteristics of Black Angus Meat
The main characteristics of Black Angus meat are:
– a distinctive bright red color;
– a soft texture to the touch;
– the presence of brilliant white fat;
– a fresh, pleasant aroma.
It is prized for its exquisite, tasty, and succulent flavor. It is a very tender meat with a bold taste—iron-rich with a slightly sweet, bloody aftertaste.
Its characteristics rightfully place it among the elite of international meats. For some, it is the best in the world.
The most common cuts include the loin, cube roll, steak, skirt steak (diaphragm), and ribeye/fillet cuts.
There are four distinct types of Black Angus: New Zealand, American, Australian, and Argentine.
Black Angus Beef: The Ideal Cooking Method
Given the characteristics of Black Angus beef, grilling is the best cooking method. Cooking quickly at high heat allows the meat to sear on both sides without releasing juices—specifically preventing the loss of blood.
Grilling is also ideal because the streaks of fat melt slowly, imparting exceptional flavor to the meat.
It is best to avoid using sharp utensils while cooking. Before serving, it is recommended to let the meat rest for 3–4 minutes and then add salt.
A true masterpiece of gastronomic art!