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Angus
ANGUS
Angus beef is a high-quality beef from young cattle of the Aberdeen-Angus breed, originating in Scotland.
It is highly valued in the market due to the marbling of fat within the fibres, which gives it juiciness, flavour and a soft, tender texture. Suitable for various cuts and cooking methods, it guarantees quality and consistency in professional kitchens.
FLANK
The Angus flank is located at the end of the rump. The meat is tender and naturally juicy, perfect for roasting whole or cutting into steaks, keeping the centre slightly pink. Excellent for high-quality grills and barbecues.
PICANHA
Angus picanha comes from the tip of the rump, at the rear of the animal. It stands out for the superior quality of the breed, with intramuscular fat distributed between the fibres (marbling), giving it a tender, soft texture and an intense flavour. It should be grilled over a high heat, preserving its juiciness and texture. It is ideal for thick steaks and premium grilled cuts.
RUMP HEART
The Angus rump heart is the central and finest portion of the rump. The meat is tender, flavourful and succulent. It can be grilled or slow-roasted, and is recommended for dishes that showcase premium cuts.
TOP SIRLOIN
The Angus top sirloin comes from the upper back of the animal. It is a tender cut, with a strip of fat on the side that intensifies the flavour and helps retain juiciness during cooking. It should be grilled or seared to medium, preserving its texture and natural aroma. It is ideal for entrecôte-style steaks, premium grills and dishes that showcase prime cuts.
Quinta dos Olivais
Nutritional Profile
Premium source of iron and zinc, essential for strengthening the immune system and supporting high-performance muscle recovery.
Strategic Selection by Cooking Method
Segmented portfolio for maximum culinary efficiency, offering specific cuts that guarantee superior results in high-temperature grilling, juicy stews, or slow cooking.
Controlled Aging
Rigorously monitored aging process that ensures the enzymatic breakdown of fibers, guaranteeing exceptional tenderness and a deep, persistent flavor profile.
Available
PRICE 0.00€
Nutritional Profile
Premium source of iron and zinc, essential for strengthening the immune system and high-performance muscle recovery.
Strategic Selection by Cooking Method
Segmented portfolio for maximum culinary efficiency, offering specific cuts that guarantee superior results in high-temperature grilling, juicy stews, or slow cooking.
Controlled Aging
Rigorously monitored aging process that ensures the enzymatic breakdown of fibers, guaranteeing exceptional tenderness and a deep, lasting flavor profile.
Available
PRICE 0.00€
Nutritional Profile
Premium source of iron and zinc, essential for immune system support and high-performance muscle recovery.
Strategic Selection by Cooking Method
Segmented portfolio for maximum culinary efficiency, offering specific cuts that guarantee superior results in high-heat grilling, juicy stews, or slow cooking.
Controlled Aging
Rigorously monitored aging process that ensures the enzymatic breakdown of fibers, guaranteeing exceptional tenderness and a deep, persistent flavor profile.
Available
PRICE 0.00€
Nutritional Profile
Premium source of iron and zinc, essential for boosting the immune system and high-performance muscle recovery.
Strategic Selection by Cooking Method
Segmented portfolio for maximum gastronomic efficiency, offering specific cuts that guarantee superior results in high-temperature grilling, juicy stews, or slow cooking.
Controlled Aging
Rigorously monitored aging process that ensures the enzymatic breakdown of fibers, guaranteeing exceptional tenderness and a deep, persistent flavor profile.
Available
PRICE 0.00€
ANGUS
Consumption Benefits
HIGH BIOLOGICAL VALUE PROTEIN
SOURCE OF IRON
HEALTHY FATTY ACIDS (OMEGA-3 AND CLA)
VITAMIN B
ESSENTIAL MINERALS
FREQUENTLY ASKED QUESTIONS
Find what you are looking for
The most popular cuts of Angus beef include sirloin, rump cap, sirloin steak and brisket.
For food safety and to preserve flavour and juiciness:
63° C for rare
71° C for medium
77° C for well done
The meat should be stored refrigerated between 0° C and 4° C. When necessary, it can be frozen to extend its shelf life. Maintaining the cold chain and using suitable packaging helps to preserve flavour, texture and quality right up to the moment of cooking.