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 […]
Recipe of the Week: Black Angus Picanha with Grilled Corn, Braised Garlic, and Herb Oil. Few ingredients. Exceptional flavor. A high-quality Black Angus picanha doesn’t need much to impress. Its fine marbling ensures exceptional juiciness and an intense meaty flavor that really shines on the grill. Paired with sweet grilled corn, slowly braised garlic, and […]
Recipe of the Week: Dry-Aged Black Angus Chop with Grilled Mixed Asparagus Some dishes don’t require elaborate ingredients—just exceptional quality. Our six-week dry-aged Black Angus pork chop delights with its intense marbling, unmistakable aroma, and a crust that really shines on the grill. Paired with green and white asparagus, high-quality olive oil […]
Recipe of the Week: How to Make the Perfect Grilled Lamb with Grilled Sweet Potatoes, Peaches, and Pomegranate Tender Swiss lamb, grilled peaches, and roasted sweet potatoes—a simple summer recipe that shows how little it takes when the focus is on the quality of the ingredients. Fewer ingredients. More flavor. The best summer dishes don’t need long ingredient lists or complicated […]
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