The meat of Black Angus is a very prestigious bovine meat, which derives from a very ancient Scottish breed, the Angus.
Black Angus is a small size bovine, with a round and compact body, well developed muscles, without horns and a short, fragile and black fur, particularly long-lived.
It eats mainly hay and wheat, and the 60 days before the slaughter is fed only with corn. This feeding makes the meat lightly soft and sweet.
Our Pairing Suggestion:
We recommend to use this Ragu of Black Angus as seasoning for pasta and pair it with a glass of Barbera d’Alba. However, it might also be a tasty appetizer when warmed up and spread on some toasted croutons.