When it comes to premium beef, Angus beef often takes the spotlight. So, what is Angus beef, and why is it so highly regarded? Let’s explore the answer right below!
What Is Angus Beef?
“Angus” simply refers to the breed of cattle that originated in Scotland through the efforts of Hugh Watson in the mid-19th century. Angus beef is known for its abundant marbling, resulting in a steak that is both juicier and more tender than other types of beef.
What is Certified Angus beef?
The American Angus Association established the brand known as “Certified Angus Beef®.” When you see a steak labeled “Certified Angus Beef,” it signifies that the beef has successfully met the brand’s rigorous quality standards, referred to as the “10 specifications for quality.”
These specifications are categorized into three groups: marbling and maturity, uniform sizing, and quality appearance and tenderness. These comprehensive criteria work in harmony to guarantee that any meat bearing this certified Angus beef brand is among the highest quality you can find.
How many types of Angus beef are there?
There are two types of Angus beef: Black and Red. Both Black Angus and Red Angus beef are high-quality but differ in coat color and marbling levels.
The American Angus Association doesn’t officially recognize the Red Angus variety, which is a much rarer breed. Ranchers are not allowed to register their Red Angus cattle with the American Angus Association.
The Black Angus, often simply referred to as Angus, is characterized by its black hide and absence of horns, a trait known as being “polled.” The Angus breed boasts several advantages regarding meat quality and production efficiency. Consequently, it has become a favored choice among breeders to mitigate overbreeding issues in other cattle lines.
What does Angus beef taste like?
The taste of Angus beef is notably tender and juicy. It delivers a rich, beefy, and robust flavor when prepared and cooked properly. Here is what you can expect from the taste of Angus beef:
- Richness: Angus beef has a savory and full-bodied taste thanks to its well-marbled meat, which includes intramuscular fat.
- Juiciness: With the specific marbling, Angus beef tends to be juicier than regular beef.
- Tenderness: Angus beef is highly regarded for its tenderness. The marbling, composed of fine fat streaks within the meat, helps break down muscle fibers during cooking, resulting in a tender and melt-in-your-mouth texture.
- Consistency: Angus beef is known for its flavor consistency. Stringent breeding and quality standards ensure that you can rely on a uniform and dependable taste with every piece of Angus beef.
The taste of Angus beef can vary depending on factors like the specific cut, cooking technique, and seasonings used. Whether you’re savoring a thick Angus ribeye, enjoying a tender filet mignon, or relishing a juicy Angus burger, you can count on a delicious and satisfying beef flavor that characterizes Angus beef.
What Is Angus Beef Used For?
Angus beef is a versatile and highly regarded type of beef that is used for a wide range of culinary purposes. Its exceptional quality and flavor make it a popular choice in various dishes. Here’s what Angus beef is commonly used for:
- Steaks: Angus high-quality beef is celebrated for its use in premium steaks. It’s the top choice for classic cuts such as ribeye, sirloin, T-bone, filet mignon, New York strip, and Picanha steaks. These cuts are prized for their rich marbling, which enhances flavor and tenderness. They are frequently prepared to perfection by grilling, pan-searing, or broiling.
- Burgers: Angus beef is the star ingredient in gourmet burgers. Its high-quality meat and abundant marbling result in juicy and flavorful burgers. Whether in upscale restaurants or fast-food joints, Angus beef burgers are a favorite among burger enthusiasts.
- Roasts: Angus beef is an excellent roast choice, making it a centerpiece for special occasions and holiday feasts. Roasts like prime rib, beef tenderloin, and chuck roast are known for their tenderness and delicious flavor.
- Stews and Braises: The richness and tenderness of Angus beef make it ideal for hearty stews, braised dishes, and pot roasts. The marbling helps keep the meat moist during long, slow cooking, resulting in melt-in-your-mouth goodness.
- Beef Kabobs: Cubes of Angus beef are frequently featured in skewers or kabobs, often combined with vegetables and grilled to create a savory and satisfying meal.
- Beef Jerky: Angus beef is a favored choice for producing beef jerky due to its tender and flavorful meat, resulting in delicious and convenient snack options.
What Is Angus Steak? Angus Steak Recipe
Angus steak refers to steak sourced from Angus beef, a specific cattle breed renowned for its high-quality meat. Originating from Scotland, Angus cattle have been selectively bred for their exceptional beef characteristics, which include tenderness, marbling, and a rich flavor profile.
The term “Angus steak” encompasses a variety of cuts, including ribeye, New York strip, filet mignon, sirloin, and T-bone steaks, among others. While each cut offers its unique texture and flavor nuances, they all share the defining qualities of Angus beef, notably the marbling that enhances juiciness and flavor.
Angus steak can be prepared using diverse cooking methods, such as grilling, pan-searing, broiling, roasting, or even oven-baked without searing depending on the specific cut and desired level of doneness. Typically, it’s seasoned with straightforward ingredients like salt, pepper, and herbs to allow the inherent flavor of the meat to take center stage.
Whether savored in a high-end steakhouse or cooked at home, Angus steak is celebrated for its robust, beefy taste, tenderness, and ability to create a memorable and delectable dining experience.
Here is a recipe for Angus steak that is worth a try:
Ingredients
- 2 Angus beef steaks (e.g., ribeye, New York strip, or filet mignon)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Optional: Fresh herbs (rosemary, thyme, or parsley) for garnish
Instructions
- Remove the Angus beef steaks from the refrigerator and allow them to reach room temperature, approximately 30 minutes before cooking. This ensures even cooking.
- Drizzle olive oil evenly over both sides of the steaks and rub it in to coat thoroughly. Generously sprinkle minced garlic, salt, and freshly ground black pepper on both sides of the steaks, adjusting the seasoning to your taste.
- If using a grill, preheat it to high heat (around 450-500°F or 230-260°C).For stovetop cooking, heat a pan over medium-high heat until it becomes very hot. Add a touch of oil to prevent sticking.
- Place the seasoned Angus steaks on the grill or in the hot pan.Grill or sear for approximately 3-4 minutes per side for medium-rare steaks. Adjust the cooking time based on your desired level of doneness: 2-3 minutes for rare, 5-6 minutes for medium, and 7-8 minutes for medium-well. Flip the steaks only once using tongs to achieve those appealing grill marks or a delightful sear.
- After cooking, transfer the Angus steaks to a cutting board or plate. Loosely cover them with aluminum foil and allow them to rest for about 5-10 minutes. This crucial step enables the juices to redistribute, ensuring a juicy and tender steak.
- Slice the rested Angus steaks against the grain into thin strips, enhancing tenderness and flavor.If desired, garnish with fresh herbs.
FAQs
Why is Angus beef more expensive?
Typically, Angus beef is more expensive than other types of beef since it is high-quality and follows strict requirements for marbling and texture. Moreover, Angus beef often undergoes certification processes to ensure it meets specific quality standards. This reason adds to its overall cost.
Is Angus beef good?
Yes, it is. Certified Angus Beef offers a notable benefit as it naturally boasts lower fat, calorie, and cholesterol levels in comparison to conventional beef.
What is Angus beef vs regular beef?
Simply, “Angus beef” refers to beef that comes from Angus cattle. It is a specific breed known for its specific characteristics of beef, such as well-distributed marbling and consistent quality of beef.
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