Beef sourced from Angus cattle is often high quality, but diet, genetics, and handling practices all contribute to the final product. Doing some quick research will help you find a quality beef product.
Understanding the USDA classifications and differences between types of beef is a good first step. Our ranchers follow strict feeding and handling protocols, and our cattle have ample room to roam. Get our Korean Short Rib Kebabs recipe. Do you keep it classic with eggs benedict, or do you go the hearty, traditional steak and eggs route? If you opt to brunch at home, this recipe allows you to get both in one dish. Just take these classic Argentinian beef empanadas for example: Ground beef is mixed with cumin, pimento-stuffed green olives, currants, bell pepper, and honey to create a delectable sweet-savory stuffing for the buttery, flaky pastry pockets.
Get our Beef Empanadas recipe. If you feel like taking a break from the beloved pork baby back ribs this grilling season, why not try swapping some beef short ribs into the rotation. Taco-bout a craveworthy dish: slices of grilled flank steak that have been basted with chiles in adobo sauce and sweet caramelized onions wrapped in a warm corn tortilla.
Enough said. For those looking to recreate that classic French bistro experience at home, there may be no more iconic dish than steak tartare. We like to use USDA prime tenderloin in this case.
Lean how to make steak tartare. This label has nothing to do with how the animals are raised or fed. To get the Certified Angus classification, a producer must meet ten standards related to tenderness, marbling, and flavor. The implications made by the brand are that consumers are getting a superior product—and likely, paying a higher price for it.
However, Angus is far more common than you might realize. The difference, according to the American Angus Association, has to do with the better taste.
Angus has become the prevalent type of beef found in America; it is also the marbled, rich-flavored type of beef the Americans have gotten used to over the past 50 years as the brand has flourished. However, even the advice given by the American Angus Association on how to raise Angus cattle will demonstrate the differences between Angus beef and cattle that are grass-fed and raised humanely.
Angus are known for the high level of marbling in their meat. A lot of marbling keeps the meat moist for longer when cooking. It came at a time when restaurants around the country were trying to woo customers with more discerning tastes, wanting to offset the burgeoning gourmet burger movement, which focussed on high quality beef patties of the Angus and Wagyu varieties.
Since then, the beef has been synonymous with burgers, being copied in steak houses and pubs around the country. Looking at the characteristics of both, you may see some familiar traits between Angus and the Japan-originating wagyu beef. However, Angus is derived from one breed, while wagyu can be produced from a range of breeds.
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