Just as any other aliment, the beef fat has an important contribution to our health as long as we do not exaggerate in it’s consumption.
- The fat from our Angus cattle is obtained from a well finishing process, based on carefully selected feeds and comes only from natural feeds.
- Fat is an essential element of Angus beef. The genetics of this breed together with a well-developed fattening and finishing process leads to a superior and consistent quality.
- The Angus cattle developed fat can be found at the exterior of the entire carcass and also at the intramuscular level, marbling the beef.
- The main role of fat is to provide taste and tenderness. A good proportion of fat will always provide a major plus of quality.
- Another important role that fat has, refers to maturation and so it offers a breakthrough in the fiber breakage.
- During cooking it provides a favorable environment to browning and browning is the factor that decisively contributes to the ultimate taste of a steak. It is more important than spice, if we want to have a steak as close as possible to the original idea.
- The taste depends on the fat, it has to be juicy and with a special flavor
- Also, fat is an important source of energy for the body;
- Beef fat is monosaturated (oleic acid); these types of fat are important for the heart health;
- Beef fat contains also polyunsaturated fats that improve the cholesterol levels in the blood;
