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Angus in the Kitchen: Creating a Prime Cut Angus Steak Properly

Most of us fancy ourselves a master in the kitchen. Usually, it’s easy to cook, but when its Angus beef, the issue begins to show itself rather obviously. How do you know when beef is cooked to perfection, or when it’s going to burn?

USDA Approved Steak—How to do it

It’s really not that easy to figure things out, but what couldn’t be learned with a little practice?

Setting the oven. This is tricky, but usually, beef or ‘whole muscle’ meat cuts have a rating. These are as follows: 145F usually for medium rare, 160F for medium, and 175F for well-done steaks. Adjust the temperature of the oven for the right doneness or consistency of your steak.

Seasoning the meat. The taste of the meat depends in the right seasoning. Prepare the meat before roasting with salt and pepper, as you so desire. Afterwards, place it on an uncovered pan with the fat side up. Slide it into your pre-heated oven.

Creating the right consistency. You should reduce your oven’s heat about 15 minutes after the meat is placed inside. Depending on how done you want your steak to be, reduce the temperature to what the temperature rating for your steak is.

Serving. Once satisfied with how done your steak is, take it out and let it rest for about 10-15 minutes. This helps to redistribute the juices. Afterwards, you can slice the roast and serve it to your guests, or have some yourself.

A Complicated task simplified

Roasting a steak to perfection is never easy. There’s a seasoning you might have forgotten to place, or a side you forgot to season. If you followed the instructions for the right temperature and such, though, that’s half the battle you’ve already won.

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No Substitute for the Real: Angus vs. Regular Beef and Why It’s Better

In life, there are tons of choices you have to make. One of the more difficult choices is about food—in particular, which food tastes better than the other. In this round, we explore the differences between a regular side of beef and an Angus cut.

A simple answer would be that it’s both from cows, but from different types. Also, you’re going to want to look for these:

The signature white flecks

The white flecks in a slice of Angus differentiate a regular cut from an Angus cut. This is something called ‘marbling’. The better the marbling, the higher the quality. It’s rather easy to differentiate cuts if you look for this kind of feature.

Does it really taste different?

There is an intense debate to the difference in taste of a slice of Angus and a slice of regular beef. Truth be told, there isn’t that much. It all depends on the source, though, and the way it was cooked. Just like burgers and hot dogs taste different depending on how they are presented, so are Angus and beef slices.

What does the USDA rating prove?

The USDA rating is a standard that certifies the Angus cut’s quality. All cuts of Angus pass through qualifications per manufacturer, but it is usually set against ten specifications. Based on the grade, USDA-Angus beef usually is guaranteed to be the best cuts.

Another standard of grading

There’s another rating you should look for, just to be sure. USDA-Angus beef with the Certified Angus Beef (CAB) marking on it are some of the best cuts available. But then, with this comes a higher price. Be sure you can buy it first before you go for it.

It’s not really hard to look for prime Angus cuts. With the right certification and rating, you’re on your way to bringing home a piece of the good life.

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What’s your Beef: What Makes NZ’s Angus Different

It’s rather interesting to know that Angus isn’t a cut or a type of meal—it’s a breed of cow that’s different from the usual. New Zealand plays host to an abundance of these cows, and so does Australia. But what makes New Zealand such a prime destination for Angus?

Just like chicken, free-range cows offer the best meat. Here’s how New Zealand does it:

Natural blessing: grass-fed. New Zealand has one of the best grasslands in the world, and it’s only natural for farmers here to let the cow graze free on the grass. Angus beef aren’t the only grass-fed cows here—even regular cows receive the benefit.

Natural blessing: wide area. There’s no shortage of New Zealand grass to feed to cows. About 40% of the land mass is reserved for agriculture and horticulture. Angus breeds and regular breeds, as well as sheep, have the best of this 40% available to them.

Natural blessing: Biodiversity and nutrients. The healthier a place is, the more it attracts life. Most of the grasslands are diverse ecosystems that sustain a healthy cycle of nutrients. These nutrients find their way into the Angus breed, which makes for healthier cows and better meat.

Warning: Dung in waterways. While there is a healthy ecosystem in place for creating healthy cows, you should watch out for their dung. Dung in water is not a good combination, especially since this could be the same water people drink, and not only cows.

Warning: Sediments. Keep an eye on where you wash dung and sediments too. Too much sediment in the waterways can disrupt the ecosystem. Freshwater species suffer the most from this pollutant.

Keeping the nature healthy is a main reason why Angus beef from New Zealand are considered some of the best in the world. People should also be wary that the health of the cows should also mirror their own health—hence, they should take care of the area.

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