Belgian beef created to compete with the world's best

Black Angus Grand Cru is one of Belgium's most ambitious premium beef projects. Founded by cattle specialist Arnaud Vandenbogaerde and chef Ludovic Ghyselen, the goal was clear: produce the finest beef Belgium can offer.

Using carefully selected Black Angus genetics, advanced feeding programs and strict quality standards, Angus Grand Cru was originally developed for top restaurants before becoming available to discerning consumers.

Crafted for consistency and flavor

Every animal is selected according to strict quality criteria focused on flavor, tenderness and eating experience. Many Belgian chefs choose Angus Grand Cru because they know exactly where the beef comes from and how it is raised.

The Côte à l'Os is widely regarded as the flagship cut of the range, combining outstanding flavor with spectacular presentation.

🥩 Belgian Black Angus Grand Cru

🥩 Exclusive Belgian quality label

🥩 Originally developed for gastronomy

🥩 Bone-in rib steak

🥩 Rich beef flavor

🥩 Outstanding tenderness

🥩 Perfect for BBQ and grilling

🥩 Freshly cut and vacuum packed

🥩 No preservatives

🥩 No protective gas

Country of Origin

This Black Angus Grand Cru beef originates from Belgium. The project was created by chef Ludovic Ghyselen and meat specialist Arnaud Vandenbogaerde with the ambition of producing world-class Belgian beef.

FAQ

What makes Angus Grand Cru unique?

It combines carefully selected Black Angus genetics, premium feeding programs and strict quality control to achieve exceptional consistency and flavor.

Why do chefs choose Angus Grand Cru?

Because they know exactly where the beef comes from and how the animals are raised, ensuring consistent quality.

Why choose a Côte à l'Os?

The bone enhances flavor during cooking and helps create one of the most satisfying steak experiences available.

🔥 RECIPE – 1 KG BLACK ANGUS GRAND CRU CÔTE À L'OS (4 CM THICK)

Ingredients

• 1 kg Black Angus Grand Cru Côte à l'Os
• Coarse sea salt
• Freshly cracked black pepper

Optional:

• 50 g butter
• 2 thyme sprigs
• 2 crushed garlic cloves

Step 1 – Preparation

Remove the steak from the refrigerator at least 2 hours before cooking.

Pat dry thoroughly.

Season generously with coarse sea salt.

Step 2 – Reverse Sear

Preheat your BBQ or kamado to 110°C.

Place the steak on the indirect side.

Insert a thermometer probe into the center.

Cook slowly until the internal temperature reaches approximately 46°C.

For a 1 kg steak around 4 cm thick, this usually takes 40 to 60 minutes.

Step 3 – Sear

Increase the BBQ temperature to 250–300°C.

Sear for 60–90 seconds per side.

Briefly grill the fat edge as well.

Step 4 – Optional butter finish

Add butter, thyme and garlic during the final minute.

Continuously baste the steak with the melted butter.

Step 5 – Resting

Allow to rest for at least 10 minutes.

Remove from the bone and slice across the grain.

Recommended temperatures

• Rare: 50°C
• Medium Rare: 53°C
• Medium: 56°C

Recommended: 53°C