Angus Best British Beef

We work with local Yorkshire farmers who breed traditional varieties of cow which yield the most tender and tasty cuts of beef. Whether it’s Aberdeen Angus beef, Dexter or Highland, only the best goes into our shop and out to your kitchens. It allows us to create the most delicious mince, burgers and steaks that you’ll find anywhere.
We further age the beef for a minimum of 28 days which will ensure that the Black Angus Beef maintains an unparalleled reputation for superior eating quality driven by heavily marbled meat cuts. Today in the U.S., there are two registries — for milking Shorthorns and beef Shorthorns. Milking ability, fast growth, and tractability make this breed a good choice for small farmers who want to raise beef. The analysis carried out by the Society has revealed that the native breed angus beef is the beef of choice in the premium meat product lines across a range of supermarkets from Aldi and Asda, through to Waitrose and M&S. He said producers are also 'very attracted' to the significant efficiencies that the breed offers within the breeding and feeding of cattle. We’re also veggie burger suppliers - our unique blend of top-quality ingredients including green peppers, red peppers, tomatoes, and seasoning provides a delicious and heathy meat-free alternative.

We have applied hundreds of tonnes of the stuff and as a result the organic matter in the soil has doubled over the past 11 years. We have also applied recycled gypsum - plasterboard which also enhances soil structure. Earthworm populations have shot up and the soil is much easier to cultivate. Put simply, we want to consistently produce beef which has a recognisably better eating quality which matches the global brand image and validates it as a superior quality product. We have been expanding and now have 300 pedigree Aberdeen Angus breeding females and 7 stock bulls.
Sara Pearson, co-founder of Hug, a range of “human grade” ready meals for dogs, agrees the pandemic was a tipping point. “We saw a significant increase in pet ownership, particularly among people who were often first time ‘pet parents’, some of whom saw their dogs as ‘trainee’ babies or an alternative to babies. The UK pet food market was valued at £3.3 billion in 2022, and is estimated to be worth £4.75 billion by 2025. If you’re serving your ribeye as part of an at-home steak night, serve alongside homemade chunky chips flaked with sea salt. For a little extra colour on your plate, you could swap out your potatoes for sweet potatoes. If you’re serving your steak as part of a dinner party, choose sides of creamed spinach and lightly roasted vegetables.
Remove roast beef from air fryer, cover with kitchen foil and leave to  rest for at least ten minutes before serving. This allows the meat to finish cooking and the juices to reabsorb into the meat. When the time is up, change the temperature to 360°F/ 180°C.

However, Angus beef has a better marbling when compared to most cattle, and thus they usually taste juicier and more flavorful. USDA Prime—It only accounts for 2% of the total production of U.S. beef. It is the most tender, flavorful, and juiciest beef with the richest marbling. Australian and American wagyu cattle and crossbreeds of Japanese wagyu cattle and angus/holstein cattle. American and Australian wagyu average a BMS of 5+ but generally do not exceed a BMS of 8.
George Grant, a Kansas rancher wanted to develop the Angus cattle as his primary breed and introduce it to the region as an ideal beef option. At their first public appearance in the 1873 Missouri Exposition, the Angus cattle breed was negatively received. At this time polledness was not yet appreciated for its benefits within feedlot cattle breed, and the black color was too different from the common red coloration seen in the familiar cattle breed. Angus ranchers, however, were not dissuaded and continued to promote the Angus cattle and also began to crossbreed it with the hardy Texas Longhorn.

Shape each piece into a burger shape, cook on the grill and layer inside a bun with salad and sauce. High-quality beef tastes great with a simple salt and pepper seasoning, however, the meat also does a brilliant job of soaking up herbs and spices. Rub your beef with mustard, cumin, or curry powder, or sprinkle your beef with fresh garden herbs including rosemary, mint, or thyme. A beef joint for Sunday lunch is about as British as it gets, up there with Fish and Chips on a Friday or a bacon sandwich for breakfast. From a beef showstopper at Christmas to simply sprucing up your weeknight meals, it’s always a good idea to invest in high quality, ethical meat that not only tastes good, but is also better for your health.
The Angus breed cattle are quite the popular choice in Ireland today, placing in the Top Three most common beef cattle breeds in the country. Another name of these cattle is Aberdeen Angus, the breed originates from Scotland in the regions of Angus and Aberdeenshire. The strains from the two countries were crossed and recrossed over time until a distinct breed, so it is called as Aberdeen-Angus.
It’s already the UK’s second-biggest supermarket for steaks. Now Aldi is raising the bar still further, with a move to increase the dry-ageing process for its Specially Selected Aberdeen Angus steaks from 30 days to 36. The pedigree Aberdeen Angus herd graze along the banks of river Glaven throughout the summer months. The cows and newborn calves are given free-range of many acres allowing the calves to develop at their own pace. From top quality beef to local delicacy Arbroath smokies, Dundee & Angus is a great destination for foodies. New mystery shopper research has shown that British Aberdeen-Angus beef is the most prominent brand across premium supermarket meat ranges, according to the Aberdeen-Angus Cattle Society.

If & when this becomes a serious efficiency issue the Limo breed will be more widely recognised as a leader in this field as in Britain. In the United States there is clear criteria for certification, but these criteria only reference the appearance of the cow rather than its actual breed. This means you cannot always be sure that you are eating what you’ve paid for. To combat this cattle societies are using DNA testing to prove that the breed of their cows. We have done everything we can to ensure that the information we provide about all of the products listed on our website is accurate and up to date. However, food products are constantly being improved so their ingredients and the other information we publish here, including details of their nutritional content and allergy advice, is liable to change.
And ‘continental’ breeds fill four of the top five positions, based on percentage of annual commercial joinings. In the country where the breed originated, its interesting to note that Angus cattle do not dominate the UK beef industry as they now do in the US, Canada, Argentina and temperate regions of Australia. In reality, central London is full of these steakhouses drawing in the tourist hoards and parting them from their money. These restaurants all name themselves after or infer association with the British cow breed called the Aberdeen Angus.