The most tender beef comes from cattle specially bred for this purpose, from world-recognised breeds for the qualities of the finished product, such as Angus. Black Angus beef is considered to be the ideal choice for a successful, tasty and healthy steak, thanks to its tenderness and strong flavour.


In contrast to the common beef in Romania, whose fibre is known to be hard and slightly marbled, the Angus beef is rich in fat, which gives it tenderness after cooking and an aromatic, complex flavour that does not need to be enriched with other spices except salt and pepper.


More and more people want to know where the meat or the products of animal origin come from, where and how the animals were raised, and what they were fed with. All these aspects relate to the traceability of the finished product.


The first factor that ensures a high-quality product that is healthy, tasty and easy to cook is the animal breed. Angus is a cattle breed raised especially for beef; cattle are grass fed on the pasture and all care actions aim this goal.


If you want fresh beef, turn your attention to products with verifiable details of production. All these qualities can be found in Angus beef, locally produced in the Karpaten Meat Group.