BBQ Colli Black Angus Featuring Irish Rib-Eye, Argentine Black Angus Grassfed, Australian Aberdeen Black Angus Grainfed and Irish Dry-Aged Côte à l’Os
The BBQ Colli Black Angus by Gustor is a unique tasting box designed for lovers of premium beef. This exclusive selection combines four outstanding Black Angus specialties from Ireland, Argentina, and Australia. Inside, you will discover an Irish Black Angus Rib-Eye, an Argentine Black Angus 100% Grassfed steak, an Australian Aberdeen Black Angus Grainfed steak, and an impressive Irish Black Angus Dry-Aged Côte à l’Os. All cuts are delivered fresh and allow you to experience how origin, feeding methods, and aging techniques influence the flavor of premium Black Angus beef.
A Journey Through the World of Black Angus
Black Angus is widely regarded as one of the finest beef breeds in the world.
Its exceptional tenderness, beautiful marbling, and consistent eating quality have made it a favorite among chefs, butchers, and BBQ enthusiasts worldwide.
This BBQ Colli allows you to discover how different countries, feeding programs, and aging methods create unique flavor profiles.
What’s Inside the BBQ Colli Black Angus?
1 x 500 g Irish Black Angus Rib-Eye
A beautifully marbled Rib-Eye sourced from Irish Black Angus cattle.
Characteristics:
✔️ Rich beef flavor
✔️ Exceptional juiciness
✔️ Perfect balance between tenderness and character
A true BBQ classic.
1 x 500 g Argentine Black Angus 100% Grassfed
This Argentine Black Angus is raised entirely on grass.
Expect:
✔️ Pure beef flavor
✔️ Slight herbal notes
✔️ Firm texture
✔️ Authentic character
A favorite among lovers of traditional beef.
1 x 500 g Australian Aberdeen Black Angus Grainfed
Australian Aberdeen Black Angus combines outstanding genetics with a carefully managed grain-feeding program.
The result:
✔️ Enhanced marbling
✔️ Buttery texture
✔️ Consistent quality
✔️ Rich flavor development
Perfect for those who appreciate luxurious steaks.
1 x 1 kg Irish Black Angus Dry-Aged Côte à l’Os
The centerpiece of this collection.
This impressive Côte à l’Os is dry-aged to develop:
✔️ More intense flavor
✔️ Greater complexity
✔️ Superior tenderness
✔️ Deep nutty aromas
A showpiece worthy of any serious BBQ gathering.
Why Black Angus Is Loved Worldwide
Black Angus cattle are renowned for their natural ability to develop intramuscular marbling.
This marbling provides:
- More juiciness
- More flavor
- More tenderness
- Better texture
It is this combination that makes Black Angus one of the most sought-after beef breeds in the world.
Grassfed vs Grainfed
This box offers a unique opportunity to compare different feeding methods.
Grassfed
Characteristics:
- More pronounced beef flavor
- Strong terroir influence
- Slightly herbal notes
- Traditional character
Grainfed
Characteristics:
- Increased marbling
- Softer texture
- Greater juiciness
- Richer mouthfeel
Tasting both styles side by side allows you to discover your personal preference.
Freshly Delivered for Maximum Quality
All cuts in this BBQ Colli are delivered fresh.
This guarantees:
✔️ Optimal texture
✔️ Maximum juiciness
✔️ Full flavor development
✔️ Perfect searing performance
If desired, all cuts can easily be frozen at home.
Perfect for BBQ, Kamado and Grilling
This selection was designed for true meat lovers.
Perfect for:
- BBQ
- Kamado
- Open-fire cooking
- Grilling
- Reverse sear cooking
- Steak tasting evenings
An outstanding box for sharing and comparing different Black Angus styles.
Why Choose Gustor’s BBQ Colli Black Angus?
✔️ Four unique Black Angus specialties
✔️ Ireland, Argentina and Australia in one box
✔️ Combination of grassfed, grainfed and dry-aged beef
✔️ Delivered fresh
✔️ Premium selection
✔️ Perfect for BBQ and kamado
✔️ Outstanding gift for beef lovers
✔️ Excellent value for money
What Flavor Differences Can You Expect?
This BBQ Colli offers a truly unique tasting experience:
- Ireland: juicy, balanced and beautifully marbled
- Argentina: bold, pure and grassfed
- Australia: buttery and luxurious grainfed beef
- Dry-Aged Côte à l’Os: deep, complex and intensely flavorful
Few tasting experiences showcase the impact of feeding, terroir, and aging as clearly as this one.
Frequently Asked Questions (FAQ)
Is this BBQ Colli delivered fresh?
Yes. All cuts are delivered fresh.
Can I freeze the steaks?
Yes. Thanks to the vacuum packaging, all cuts can easily be frozen.
How many people does this box serve?
Depending on appetite and serving style, this box typically serves 6 to 10 people.
What is the difference between grassfed and grainfed beef?
Grassfed beef offers a purer beef flavor, while grainfed beef generally provides more marbling and tenderness.
What does dry-aged mean?
Dry-aging is a traditional aging process that develops additional tenderness and deeper flavor.
Which cooking method do you recommend?
BBQ, kamado, and reverse sear methods are ideal for showcasing the differences between each cut.
Should I use many seasonings?
No. High-quality Black Angus is best enjoyed with little more than coarse sea salt and freshly ground pepper.
The Gustor Recommendation
Host a true Black Angus tasting experience. Cook each cut separately, serve them side by side, and discover how Ireland, Argentina, Australia, grassfed, grainfed, and dry-aging each create their own unique flavor profile.
The BBQ Colli Black Angus is more than a meat box. It is a culinary journey through the world of Black Angus. 🥩🔥🌍
🥩 The Ultimate Gustor BBQ Guide
How to Perfectly Cook a Steak, Entrecote or Côte à l’Os
One of the questions we get asked most often is:
“How do I cook the perfect steak?”
The answer largely depends on the thickness of the meat. A 1 cm steak requires a completely different approach from a 1 kg Côte à l’Os.
That is why we are sharing our favorite cooking methods with you – the same techniques we use ourselves every day.
General Rules for All Steaks
✅ Remove the meat from the refrigerator at least 1 hour before cooking.
✅ Pat it thoroughly dry with paper towels.
✅ Season only after cooking with coarse sea salt. Freshly ground pepper is preferably added after cooking as well.
✅ Use a BBQ that is as hot as possible for searing.
✅ Always let the meat rest after cooking.
🥩 How to Cook a Thin Steak (1 to 1.5 cm)
Think minute steaks, thin entrecotes or thin rib-eyes.
Preparation
Preheat the BBQ to maximum temperature.
Place the meat directly above the hot coals.
Cook for approximately 45 seconds to 1 minute per side.
Remove immediately from the heat.
Let the steak rest for 2 minutes.
Goal
With thin steaks, speed is everything. A meat thermometer is usually unnecessary. Work quickly and use extremely high heat.
🥩 How to Cook a Classic Steak (1.5 to 2.5 cm)
The most common thickness for rib-eyes, entrecotes and striploins.
Preparation
Preheat the BBQ to maximum temperature.
Sear the steak for approximately 1.5 to 2 minutes per side.
If necessary, move the steak to a cooler zone of the BBQ.
Allow it to rest for 5 minutes.
Reference Internal Temperatures
Rare: 48°C
Medium Rare: 52°C
Medium: 56°C
Well Done: 60°C
🥩 How to Cook a Thick Steak (2.5 to 4 cm)
Perfect for premium rib-eyes, thick entrecotes and Black Angus steaks.
Preparation
First sear the steak for 2 minutes per side over direct heat.
Then move it to indirect heat.
Continue cooking until the desired internal temperature is reached.
Allow the steak to rest for at least 8 minutes.
Internal Temperatures
Rare: 48°C
Medium Rare: 52°C
Medium: 56°C
Well Done: 60°C
The Butcher’s Tip
Once you reach this thickness, always use a meat thermometer. Just a few degrees can make the difference between a perfectly cooked steak and an overcooked one.
🥩 How to Cook a Large Côte à l’Os (1 to 2 kg)
For festive occasions and true meat lovers.
Reverse Sear Method
Place the meat over indirect heat at approximately 110 to 120°C.
Allow it to cook slowly until it reaches an internal temperature of 50°C.
Remove it temporarily from the BBQ.
Increase the temperature to maximum.
Sear both sides over intense direct heat.
Allow the meat to rest for at least 10 minutes.
Serving Temperature
Medium Rare: 52 to 54°C
In our opinion, this is the perfect doneness for a high-quality Côte à l’Os.
