MEAT | BEEF | Angus beef
Angus beef flap meat vacuum packed ±1kg ⚖
302006
This Angus sirloin steak is particularly appreciated for its flavors and its marbling. Very simple to cook, sear for 1 minute on each side to caramelize its juices and keep as much juice inside as possible, it reveals all its potential. It is classically eaten with caramelized candied shallots. Its strong taste is ideal for all stir-fried preparations such as woks, bowls, minced meats, for grilling... You can marinate it or simply season it with salt and pepper. Whole, you can also cook this sirloin steak in a salt crust or at low temperature to prevent the meat from drying out, for a moist and tasty result. Accompany it with sautéed potatoes or grilled vegetables.
The Angus beef owes its reputation to its finely marbled meat which gives it a tender, juicy meat with a floral, balanced and elegant taste.
The Angus beef is a noble breed, appreciated and known around the world for its extremely tender flesh with exceptional grain. The rich red color of the meat is the guarantee of a strong presence of vitamin A, proof of a diet consisting exclusively of grass. Its silky texture is due to a light marbling, which gives it its tenderness, such a rich flavor and excellent quality in the mouth without excessive fat. The result of a cross between the Celtic cow and the Scottish bull, the Angus beef is hornless. Docile and hardy, it is particularly suited to growing conditions on Irish, Scottish and european farms and pastures. This absence of stress plays a very positive role on the quality of the meat and in particular on its absence of acidity. The Black Angus beef from the United States is mainly fattened in feedlots with cereals, soya ...See all products in this range
Location in store: Atelier Boucherie - Boeuf
a piece ≃ 1 Kg