Steak Pasta – Black Angus Meets Italian Flavors Juicy steak, creamy and flavorful pasta, all made in a single skillet: This steak pasta is simple, quick to make, and still a real treat. For the steak, you can choose whatever suits your taste: beef tenderloin, ribeye, bottom round, or another high-quality Black Angus steak. The meat is seared over high heat and […]
Recipe of the Week: Pasture-Raised Lamb Rack Recipe – Swiss Pasture-Raised Lamb with Port Wine Gravy, Prepared to Perfection A high-quality Swiss pasture-raised lamb rack doesn’t need many ingredients—just the right preparation. In this recipe, we’ll show you step by step how to first sear the lamb vigorously, then cook it in the oven at a low temperature until it reaches the perfect internal temperature of 54–56 °C […]
Dry-Aged Black Angus Chop – The Cut That Hides Nothing Some cuts impress with their tenderness. Others impress with their character. The beef chop impresses with both; the dry-aged Black Angus makes it super tender and really brings out its character. The beef chop – internationally […]
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