Black Angus from the Azores

Black Angus raised in the heart of the Atlantic

Far out in the Atlantic Ocean lies the Azores, a group of volcanic islands renowned for their lush green pastures and exceptional cattle farming conditions.

This Azores Black Angus combines the renowned qualities of the Angus breed with the unique environment of the islands. Raised on natural pastures throughout most of the year, these cattle produce beef with outstanding flavor, tenderness and juiciness.

A true expression of terroir

Rather than relying on intensive grain feeding, this beef develops its character through a natural grass-based diet and outdoor grazing.

The result is a Côte à l'Os with a clean, authentic beef flavor, balanced marbling and remarkable eating quality.

Perfect for those who appreciate beef that reflects its origin.

🥩 100% Black Angus

🥩 Grass-fed

🥩 Raised on the Azores Islands

🥩 Premium Côte à l'Os

🥩 Authentic beef flavor

🥩 Naturally juicy

🥩 Perfect for BBQ and grilling

🥩 Freshly cut and vacuum packed

🥩 No preservatives

🥩 No protective gas

Country of Origin

This Black Angus Côte à l'Os comes from the Portuguese Azores. The volcanic soils, mild ocean climate and year-round grazing conditions contribute directly to the exceptional quality of the beef.

FAQ

What makes Azores beef unique?

The combination of volcanic landscapes, fresh Atlantic air and natural pastures produces beef with exceptional purity and character.

Is this beef grass-fed?

Yes. The cattle are primarily raised on natural grasslands throughout the Azores.

What is the best way to cook this Côte à l'Os?

Its flavor and structure make it particularly well suited for BBQ, kamado and grill cooking.

🔥 RECIPE – AZORES BLACK ANGUS CÔTE À L'OS ON THE BBQ

Ingredients

• 1 Azores Black Angus Côte à l'Os
• Coarse sea salt
• Freshly ground black pepper

Step 1 – Preparation

1. Remove the steak from the refrigerator at least one hour before cooking.
2. Season generously with coarse sea salt.
3. Allow the meat to come to room temperature.

Step 2 – Indirect cooking

1. Preheat the BBQ or kamado to 110–120°C.
2. Place the steak on the indirect side of the grill.
3. Cook until the internal temperature reaches 46°C.

Step 3 – Searing

1. Increase the temperature to 250–300°C.
2. Sear the steak over direct heat for approximately 1 minute per side.
3. Develop a beautiful caramelized crust.

Step 4 – Resting

1. Rest the steak for 10 minutes under loosely tented foil.
2. Finish with freshly ground black pepper.

Recommended final temperatures

• Rare: 52°C
• Medium Rare: 54°C
• Medium: 58°C

Recommended: 54°C for the perfect balance of tenderness and flavor.