Angus Short Ribs Fresh
RM108.40 – RM173.20
Dr. Daging Angus Short Ribs.
Locally raised, processed & vacuum packed.
Aged to Perfection
A popular breed of black cattle that ranges in quality, but can yield well-marbled beef.
Meat the Difference
- We are a hands on team that raise Prime Angus & Prime Dorper locally.
- We have process in place control Halal traceability from birth to end product.
- Our in house aging process enables our experts to continually improve and develop on taste, tenderness and give a great BBQ aroma.
- With our secured and easy online platform, now everyone can enjoy “Meat the Difference”.
✘ Added Hormones
✘ Animal By-Products
What Is Angus Beef?
The term Angus does not imply that the beef is organic, natural, or of a higher grade than any other type of beef. Angus is the name of the breed of cattle that was specifically bred from cattle indigenous of Scotland by a man named Hugh Watson in the mid-19th century. It is believed that nearly all the Black Angus cattle alive today came from the results of Watson’s attempts to maximize the black hide of these animals. In the 1870s these cattle were brought to the United States and by the 1880s, the American Angus Association was founded.
What Does Angus Beef Taste Like?
Angus beef develops with better marbling (the amount of intramuscular fat) than most cattle. Most people agree that marbling improves flavor, tenderness, and keeps meat moist while cooking, especially at high temperatures. Beef is graded based on marbling, with the highest degree of marbling reserved for the Prime grade. (Prime represents less than three percent of all beef produced.)
How to Cook Angus Beef
Since Angus beef is a specific breed of cattle and not a specific type of beef, you cook it the same way you would cook any other meat. If you purchase ground Angus beef, you need to cook it until there is no longer any pink showing (unless you use it to make burgers—then simply cook to your liking); if you are making a roast or grilling a steak, you should cook it until it reaches your preferred doneness. Because Angus beef is generally more expensive than other beef, you want to make sure you don’t overcook the cut, dry out the meat, and ruin your meal.
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