Angus Beef: Everything You Must Know!
Jakarta’s discerning gourmands know that when it comes to steak, not all cuts are created equal. That is why steakhouses are in constant competition to provide the best cuts for their guests. There is, however, one name that consistently finds itself at the top of every fine dining menu in Jakarta: Angus beef.
But what exactly makes this breed so special? Is it just another marketing gimmick, or does it truly deliver a superior cut that tastes infinitely better than others? Let’s break it down.
What Is Angus Beef?
Contrary to popular belief, ‘Angus’ doesn’t refer to a specific cut or grade of beef but rather the breed of cattle it comes from. Originating from Scotland’s Angus County in the 19th century, Black Angus cattle were carefully bred to develop strong, well-marbled meat. Unlike other breeds, Angus cattle are naturally hornless (polled) and possess a striking black coat—qualities that not only make them easy to distinguish but also contribute to their robust genetic lineage.
What Makes Angus Beef Special?
What makes Angus beef superior lies in its marbling—the fine streaks of intramuscular fat that give steak its melt-in-your-mouth tenderness and deep, juicy flavor. Higher marbling means better moisture retention, ensuring that each bite remains succulent even when exposed to high heat. This characteristic sets Black Angus beef apart from ordinary beef varieties, making it a favorite among both home chefs and world-class steakhouses.
For the ultimate indulgence, look for Certified Angus Beef (CAB), a prestigious label granted only to cuts that meet ten stringent quality standards, including superior marbling, texture, and aging potential. With less than 3% of all beef meeting the USDA Prime standard, a Prime CAB steak is truly a cut above the rest.
How to Cook Angus Beef
Angus beef’s natural marbling makes it incredibly versatile, whether grilled, roasted, or pan-seared. Here are a few expert tips to bring out its best qualities:
- Keep it simple – High-quality Angus beef needs little embellishment. A sprinkle of sea salt and freshly cracked black pepper is often enough to highlight its rich flavor.
- Sear at high heat – Lock in those juices by searing your steak over high heat for a crispy, caramelized crust.
- Let it rest – After cooking, let your steak rest for at least five minutes to allow the juices to redistribute evenly.
- Use a meat thermometer – For the perfect doneness, aim for:
- Rare: 52°C
- Medium-rare: 57°C
- Medium: 63°C
- Medium-well: 68°C
- Well-done: 74°C (but let’s be honest, why would you?)
If you want to devour a plate of Angus beef without all the hassle, indulging in a prime rib or steak dinner at Lawry’s The Prime Rib Jakarta is a must. Lawry’s offers a selection of exquisitely prepared Certified Angus Beef cuts. From the signature Lawry’s Prime Rib to decadent filet mignon and succulent ribeye steaks, explore Lawry’s menu and book your seat at this world-renowned steakhouse.
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