ANGUS QUALITY STANDARD
Not every beef named Angus is high quality beef. For the finished product really to rise to the popularity of the name, there are quality standards to be met. They are defined differently into the American system and respectively the European Union one (European Union Classification), but they are pursuing the same main criteria in order to classify the product into quality categories.
Below are the main criteria for assessing the quality of Angus beef:
Raising and feeding animals
– raised in a stress-reduced environment, the cattle lead a quiet life, which is also reflected in the reduced tension of the muscles and thereby in obtaining a much tender beef.
– 100% pure and natural complete system of Angus cattle
– free from growth hormones, antibiotics or genetically modified organisms.
– it is recommended that the animals have the opportunity to grazing according to the needs of the body and during the cold months their feeding is done with natural fodder.
– the ability to identify and track back the finished products is a solution for consumer protection.
– a tool for controlling and delimiting responsibility, denoting good management.
Intramuscular fat (marbling) and extra muscular fat
– it is obtained by a well-established finishing process based on carefully selected feed formulas and only from natural fodder
– in the finishing stage, fodder is supplemented with a small amount of cereals in order to increase the marbling degree and to ensure a clean and white fat
– the main role of fat is to provide taste and tenderness
– a good proportion of fat will always provide a major plus of quality
– an essential role in improving the attributes of the beef
– moisture evaporates from the beef, this process leads to increased flavour and taste
– natural enzymes lead to the breakage of muscle fibres and thereby to more tenderness of the beef
– the dry-aging period may take between 18 and 28 days (or even more for beef enthusiasts who want a stronger taste)
Taste, aroma, sweetness
– Taking delight in a high-quality beef depends on its sweetness, succulence and flavour
– These three attributes can be improved through production practices at farm level, as well as by how the beef is processed.
– the taste of the beef depends on the fat, in order to be juicy and with a special flavour.