Angus cattle, black hair, no horns, early maturity, fattening ability, short-growing period, high meat quality, are distributed in major producing countries in the world. The U.S. Angus beef is a purebred beef that has not been mixed with diary cattle. Its fat is evenly distributed, it is marbled, the meat is tender and juicy, and the meat juice erupts in the mouth while biting.
The chuck short rib beef comes from the area between the chuck and rib of a cattle. The marbling gives the meat a tender and chewy texture.
The prime grade Angus cattle is the highest grade in the United States Department of Agriculture (USDA), ensuring the purity and oil content. Not only the meat is tasty, the delicate marbling on it is also well distributed. The Angus beef is rich in protein and fat, tender but not greasy.
Suggested Serving Method：
Please keep it in the freezer at -18℃ or below.
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