Black Angus beef is a treasure of world cuisine. It is one of the best beef in the world. From jamonarium we want to offer you the possibility of buying the best fresh Black Angus meat online with the highest quality cuts (tenderloin, picanha, loin, flap meat, bavette, T-bone, entrecote etc.)
Black Angus beef is from Scotland, more specifically from Angus. Later, in 1873, this breed was exported to the United States and other countries in South America, such as Argentina and Uruguay.
The origin of the Black Angus breed comes from the crossing of two breeds: red and black ox. The main peculiarity of this animal is they don’t have horns, unlike the rest of bovine breeds. On the other hand, its coat is black, dark or reddish.
Historically, the Black Meg breed of cow is considered the founder of the Black Angus breed.
These animals usually live on land whose altitude is higher than 1500 meters. On the other hand, they have the ability to adapt to very different climates, which makes them able to grow up in different areas of the planet.
Percentage of infiltrated fat: The meaty appearance of this meat is given by its high percentage of infiltrated fat in the muscle mass. This makes it extremely juicy. It also makes it a healthy food, low in calories and with a large percentage of unsaturated fatty acids from the omega 6 family, rich in protein, iron, phosphorus, vitamin B13 and vitamin B3.
High quality of the meat: The high percentage of fat infiltrated from this meat gives it an intense and exquisite flavor. This makes this meat comparable in quality and flavor to Kobe meat or Wagyu meat.
Barbecue or grill: It is a perfect meat to barbecue or grill. Even so, many of its cuts are also cooked in the oven or grilled in thin slices.
Our whole hams
The different types of cut we can find from Black Angus beef may vary depending on the part of the animal they are extracted from. The cuts of this breed are usually larger and veined compared to other breeds.
Black Angus Short loin: The Black Angus Short loin comes from the calf's lower back. This is one of the most select and exquisite cuts of Black Angus beef, with a tender texture and an intense and exquisite flavor. This meat is perfect for cooking on the barbecue and grilled.
- Black Angus Jaw: The Black Angus Jaw comes from the masseter muscle, located in the dewlap area. This meat has a very mellow texture and a pleasant flavor. It is ideal for grilling due to its gelatinous structure.
Black Angus Sirloin: The Black Angus Short Loin comes from the calf's dorsal lumbar area. This cut is of very good quality, very tasty and with a tender and juicy texture. This meat is perfect for cooking on the barbecue or on the grill, with different presentation options.
- Black Angus Ribs: The Black Angus ribs come from the abdominal area, in the area closest to the front legs. These pieces are extracted from the bones in the flank area and the meat around. Its texture is soft and juicy and its flavor is very characteristic. It is very versatile when cooking, as it is delicious cooked on the barbecue, roasted in the oven or in a steak.
Black Angus beef tenderloin: Black Angus beef tenderloin comes from the calf's sublumbar region, on the upper back of the loin. Its flavor is very exquisite and tasty, and it has a soft and juicy texture. This meat is perfect for grilling, previously cutted.
Black Angus Needle: The Black Angus Needle comes from the top front of the animal, just off the high back. This cut is very tender and juicy and has a pleasant flavor. This meat is very versatile when cooked, ideal for cooking stewed, grilled and even for making minced meat.
Black Angus Flank Steak: The Black Angus flank steak comes from the side of the abdominal area, located in the abdominal area closest to the hind legs. The flavor of this meat is not very intense and its texture is juicy due to its infiltrated fat. This cut is perfect for cooking whole on the grill or barbecue.
- Black Angus T-bone: Black Angus beef t-bone is one of the most famous cuts of black angus meat. It comes from the area of the upper part of the loin. It is a very juicy and tasty cut, with infiltrated fat. It is recommended to cook it on the grill or on the barbecue, since the infiltrated fat makes it very tasty.
- Black Angus Top Blade: The Black Angus Top Blade comes from the scapular region, located in the infraspinatus area at the front of the animal. The flavor of the meat of this area is very intense and marked and the texture is very tender. This cut is very easy to handle and versatile in cooking.
- Black Angus Entrecote: The entrecote is a cut that is highly valued among lovers of Angus-type meat. It comes from the calf's rib area. It is a very juicy and tasty cut, which has a good index of marbling or fat infiltrated into the muscle mass. It is very versatile when cooking, perfect for cooking on the grill, grilled or barbecue.
- Black Angus Picanha: Black Angus beef shank comes from the rump, located in the rib area. The flavor of the meat of this area is very marked and exquisite and its texture is juicy due to the external fat of the area. It is usually cooked on the grill or in the oven.
- Eye of Round Black Angus: The round of Black Angus beef comes from the back of the thigh. The cut of this area has very little fat and its texture is juicy. The flavor of the meat of this area is intense and tasty. The cooking of this area is very versatile and its texture is very tender.
- Black Angus Flap Meat: The Black Angus Flap Meat comes from the upper abdominal flank. The cut of this area has a very smooth and juicy texture and the flavor of this cut is intense. Normally this cut is cooked whole grilled. You can also make small pieces to cook.
Our boneless hams
This breed of calf originates from Scotland, UK. The name it receives is given by the area where the first examples were found, in the council of Angus. Some years later, this breed of bovine was mainly exported to other countries in America. Although this breed has a great facility to adapt to other climates, it was exported to countries with 4 seasons and relatively similar climates.
Main Black Angus meat producing countries
USA: The United States was one of the first countries to receive Angus calves, in the late 19th century. In the middle of the 20th century, there were already around 2,000,000 registered specimens of this breed. As a curious fact, in the 19th century the Brangus breed appeared, native to the United States, a mixture of Angus and Brahman breeds.
Australia: Australia was also one of the first countries to receive Black Angus specimens. In the 1820s, the first specimens were exported to the state of Tasmania. Later, around the year 1840, it spread to the southern part of the island. Currently, we can find Angus calves throughout the country.
Uruguay: The exportation to Uruguay, like other currently producing countries, also happened in the 19th century. In 1888 the first Black Angus examples were registered in Uruguay. The export was of seven females and one male so that the introduction of this breed in the country is possible.
Argentina: The export of Black Angus breed calves to Argentina took place in 1879. The first specimens were exported by Don Carlos Guerrero to Juancho, in the province of Buenos Aires. The first export was of a few examples. Currently, it is one of the most important producers of different types of meat.
Angus beef is special because of the characteristics of both the calf and the fresh meat when consuming it. The production of this meat is very careful and must be certified to preserve its high quality. The characteristics are the following:
Climate: This type of calf adapts very well to cold climates, more than 1500 meters of altitude and in countries that have 4 seasons. All these characteristics occur because they originate from Scotland, where the climate has these characteristics.
Terrain topography: Black Angus calves inhabit flat ground and are raised in the wild. Even so, they are animals that tend to walk little in grasslands, which will also make them develop faster.
Feeding: During the fattening of the calf they feed on corn and cereal grain until they reach the minimum slaughter weight, between 450 and 500 kilos.
Fat: As with the Iberian pig, the fat of this type of meat is intramuscular instead of external. This is what makes this meat so juicy, versatile in cooking and so highly valued.
Crossbreeds: It is quite common to find meat of the Black Angus breed with other breeds of angus type beef, such as the Hereford or Belmont breed. The Belmont breed is native to England, in the county of Herefordshire, UK. The Belmont breed, however, is native to Australia and was developed by the Commonwealth Scientific and Industrial Research Organization in 1954. Its purpose was to improve the fertility of zebu.
Without a doubt, Black Angus beef is perfect for barbecue or grilling. We recommend it for those family gatherings or with friends accompanied by baked potatoes and vegetables and a good aged red wine.