Piedmontese Beef

From R Family Farms

Angus beef comes from Angus cattle, a breed known for its exceptional marbling, tenderness, and rich, beefy flavor. Originating from Scotland, Angus cattle are now prized worldwide—especially in the U.S.—for consistently producing high-quality beef. What makes Angus beef special is its fine-grained texture and higher fat content, which result in juicy, flavorful cuts that stay tender when cooked. Certified Angus Beef® standards also ensure strict quality criteria, making it a trusted choice for steaks, roasts, and premium burgers.

Cooking tips:

1. Choose the Right Cut for the Right Method – Grill or sear tender cuts like ribeye, strip, or filet mignon; use slow, moist methods (like braising) for tougher cuts like chuck or brisket.
2. Bring to Room Temperature – Let the beef sit out for 20–30 minutes before cooking to ensure even doneness.
3. Use High Heat for a Good Sear – For steaks, start with a hot grill or pan to create a flavorful crust, then finish at lower heat if needed.
4. Don’t Overcook – Angus beef is best cooked medium-rare to medium (130–145°F) to preserve its juiciness and flavor.
5. Rest Before Slicing – Always let cooked beef rest for 5–10 minutes to retain moisture and improve texture.
6. Season Simply – A good Angus cut shines with just salt, pepper, and perhaps a bit of garlic or herbs. Consider adding a small amount of oil and acid (like lemon juice or vinegar) to enhance flavor.

Here is a recipe to try using our Angus Ribeye!

Garlic-Thyme Angus Ribeye Steaks

Some meals deserve a little ceremony—and nothing says ‘treat yourself’ like a perfectly cooked Angus ribeye. Rich, juicy, and deeply flavorful, this cut needs little fuss—just heat, seasoning, and a moment to shine.

Cook Time:

Ingredients:

• 2 Angus ribeye steaks (1 to 1½ inches thick)
• 1 tbsp olive oil or melted butter
• 2 cloves garlic, smashed
• 3 sprigs fresh thyme (or 1 tsp dried)
• Salt and freshly cracked black pepper
• Optional: 1 tbsp butter for basting

Instructions:

1. Bring steaks to room temp: Let ribeyes sit out for about 30–45 minutes before cooking to ensure even cooking.
2. Season well: Pat steaks dry with paper towels. Rub with olive oil and season generously with salt and pepper on both sides.
3. Sear the steaks: Heat a cast-iron skillet over medium-high until very hot. Add steaks and sear for 3–4 minutes on the first side without moving.
4. Flip & add aromatics: Flip steaks, reduce heat slightly, and add garlic, thyme, and butter (if using). Spoon melted butter and aromatics over the steaks as they cook.
5. Check doneness: Use a meat thermometer if possible:
   • 125°F for rare
   • 135°F for medium-rare
   • 145°F for medium

Rest before serving: Transfer steaks to a cutting board, tent loosely with foil, and rest for 5–10 minutes to keep juices in.