Braai, BBQ, Grill! High heat. Frozen. A product of South Africa
The Angus sirloin is a quality marbled steak that is beautifully tender and full of flavour.
The Angus sirloin is a quality marbled steak that is beautifully tender and full of flavour. Our sirloin steaks are well suited to grilling and portioned.
Farmer Brian Angus, who hails from generations of Angus breeders, sources calves from breeder farmers at a young age, which means he has full control over their well-being throughout their stay with him. The teams expert animal nutritionist has formulated feed rations tailored to the cattle, ensuring that they grow optimally and stay strong and healthy. This Angus cattle thrive on the farms and receive no growth promoters or hormones. We try our utmost to keep the process as natural as possible.
Using a world-class Electronic Identification System (EID) enables us to track the origin, progress and health of all our Angus cattle throughout their life as well as in carcass form.
Our operation is vertically integrated, allowing us full quality control throughout the entire process – from the cattle on the farm through to the beef that ultimately ends up on your plate. Our Angus beef is hand-selected for its marbling and conformation attributes, ensuring that every bite is full of the distinct flavour you would expect from an exclusive Angus beef programme.
Our beef is expertly trimmed and packed by highly skilled members ensuring that every cut meets the highest expectations.
This Angus beef is in a class of its own, defining the standard by which beef is measured. It captures the essence of the premium flavour that has made Angus beef famous the world over.
Angus cattle is undoubtedly the most popular beef cattle breed in the world. Of Scottish origin, these black and red hornless cattle are robust and strong, with a high meat-to-bone ratio rendering them very profitable beef cattle. The breed’s popularity, however, is mainly due to its ability to achieve high marbling scores, which produces particularly tender, succulent and full-flavoured meat.
Refrigerate or freeze on receipt. Once placed in the fridge, use within 3-4 days if unopened. Alternatively, freeze and consume before the best before date.
If frozen, allow to defrost in the fridge. Take out the fridge and vacuum bag 30 mins prior to cooking to allow the meat to reach room temperature and to release any excess blood.
Dab the meat with a paper towel to remove any surface blood. Season and cook on a high heat!