The phrase “from farm to fork” perfectly defines the story of truly superior-quality beef.
The journey begins with Black Angus cattle raised freely, having access to the finest pastures — rich in a unique flora native to the Măgherani–Sovata region — which gives the meat its distinct aroma and exceptional flavor.
The story continues in a modern facility for cutting and processing Angus beef, where every step is carefully followed to ensure the highest quality standards.
After processing, the beef from Black Angus Farm enters a dry-aging process, which enhances its flavor, aroma, and tenderness — the unmistakable hallmarks of true Black Angus beef.
The story of Black Angus beef reaches perfection in the places where the skill of chefs and the hospitality of servers bring this exceptional meat to the table — allowing guests to experience what can only be described as a “rainbow on the palate.”
Info – for the true meat enthusiasts!
Dry-aging is a traditional method of preserving and refining beef. Large cuts (such as rib-eye on the bone, chuck, T-bone, or Tomahawk) are left to age naturally – without packaging — for several weeks or even months in a controlled environment, typically at 0–3°C, 70–85% humidity, and with proper air circulation.
This process allows water to evaporate, concentrates the natural flavors, deepens the taste, and tenderizes the meat through the natural enzymatic breakdown of muscle fibers.
