Angus Beef is synonymous with the production of high-quality beef from the Angus cattle breed. The origin of Angus Beef can be traced back to Scotland centuries ago. The Angus cattle breed is distinctively either black or red and are hornless. The Angus cattle are bred specifically for their succulent and tender meat.

Angus cattle have the natural ability to produce high-quality marbled beef which gives the beef its great taste. With Angus Steak the marbling disappears during the cooking process, leaving the meat deliciously moist and tender. The meat is matured for 21 days for optimal tenderness.

When you buy an Angus beef product you will find that it is vacuum- sealed to preserve freshness. Vacuum-packaging involves the exclusion of oxygen combined with controlled temperature. Vacuum packed meat has a purplish red colour and a slightly unpleasant smell is noticed when the packaging is opened. On exposure to air, however, the meat regains its healthy red colour (blooming) and the “smell” disappears.

Cooking Your Angus Beef Steak

  • Ideally, your Angus beef steak should be kept at room temperature for 20 minutes before cooking.
  • Drizzle the steak with a little olive oil and optional fresh lemon juice.
  • Steaks should have a minimum thickness of at least 25mm since thinner steaks tend to be dry when cooked.
  • The cooking time would be affected by the thickness of the steak.
  • Slash the fat edges at intervals to prevent the meat from curling during cooking.
  • To turn the meat, use tongs.
  • Flavour with salt and freshly ground black pepper during the cooking process.

3 Ways Cook Angus Steak

Pan grilling
Use a riffle pan to grill steaks. Heat the riffle pan until piping hot. Use tongs, place the meat in the heated pan. At first the meat will stick to the bottom of the pan. DO NOT PULL AWAY. The meat will be ready to be turned when it no longer sticks to the pan.

Oven grilling
Preheat the oven grill until red hot. Place the steaks uncovered on the rack of an oven-roasting pan 100mm under the element and grill. Keep the oven door ajar by about 100mm to allow the steam to escape.

On the braai
Grill the steaks 100mm above moderate coals. Meat tongs should be used to turn the meat.

Best temperatures for Angus Steak

Grilling times for 25mm thickness:
• Rare – 5 to 7 minutes
• Medium-rare – 7 to 10 minutes

EDITOR’S NOTE: Angus Beef should not be cooked medium to done.

  • Serve your steaks Serve immediately when done to desired coolness.
  • Lay your table with razor-sharp, un-serrated steak knives designed to cut cleanly through the meat.
  • Serve your steaks on hot dinner plates, and enjoy.
  • Serve with flavoured butter, balsamic cream or your favourite sauce.

Celebrating Angus Beef Heritage

Karaglen SuperSpar proudly stocks Woodview Angus Beef. Woodview was chosen as our preffered supplier of this superior meat cut because they are well known for their expertise in Angus breeding.

Additionally, Sparta Beef is a world-class beef producer with a proud heritage of more than 50 years.

Farmer Brian Angus – who hails from generations of Angus breeders and has served on the council of the SA Angus Society for many years – sources our Angus cattle from breeders using his extensive knowledge of genetics and years of experience to select the most suitable cattle for our exclusive Angus beef programme.

Our Sparta Angus beef stems from the Free State Province which lies in the heart of South Africa – an area renowned for its abundant clean air and pristine environment. Young cattle roam freely in our relaxed setting, ensuring that their meat is beautifully tender.

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