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Angus Beef

Black Opal competes at the highest level in the local and international premium meat market, it is imperative that the correct type of cattle is processed and exceeds the Brazilian and American Angus Beef Programs and the Brazilian and USDA quality grades. These requirements (grades and standards) include:


Marbling and Maturity


  • Modest or higher marbling – for the taste that ensures customer satisfaction.
  • Medium or fine marbling texture – the white "flecks of flavor" in the beef that ensure consistent flavor and juiciness in every bite.
  • Only the youngest classification of product qualifies as "A" maturity – for superior color, texture and tenderness.  Animals under 30 months of age.



Consistent Sizing


  • 25 to 40 square centimeters ribeye area.
  • 475 kilogram hot carcass weight or less.
  • More than 4 millimeters and less than 25 millimeters fat thickness.


Quality Appearance and Tenderness


  • Minimum of 75% Angus.
  • superior muscling (restricts influence of dairy and/or Zebu cattle).
  • Practically free of capillary ruptures (ensures the most visually appealing steak).
  • No dark cutters (ensures the most visually appealing steak).
  • No neck hump exceeding 50 millimeters (safeguards against cattle with more variability in tenderness).


Black Opal’s Black Super Premium Angus cattle create the best cuts of beef: Back Ribs, Beef for Stew, Brisket, Chuck Roast, Filet Mignon, Flank Steak, Flat Iron, Ground Beef, Prime Rib, Ribeye Steak, Sirloin Steak, Skirt Steak, Strip Steak, T-bone Steak, Tenderloin Roast, Top Round Roast, Tri-tip Roast, etc.