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Angus Beef

Black Opal Angus Beef complies with Certified Angus Beef Programs and the highest international quality standards including: marbling and maturity; consistent sizing; and quality appearance and tenderness.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. Only animals under 30 months of age will be used.

 

 

Consistent Sizing

  • 65 to 105 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 50% 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 Angus premium beef is cut to the specifications of the importer(s), and the beef produced and exported to the highest standard.  Black Opal’s Black Angus beef can be chilled, vacuum packed and shipped as boxed beef in quarters (to then be cut by the retailer) or cut and individually packaged in Brazil, as per to the importer(s) specifications for his/her market.  The cuts will include: 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, Rump Cover, etc.