The highest USDA grade available

USDA Prime represents the highest quality grade awarded by the United States Department of Agriculture. Only a very small percentage of American beef achieves this prestigious classification thanks to its exceptional marbling, tenderness, juiciness and flavor.

This USDA Prime Black Angus comes from carefully selected American Black Angus cattle. The animals are NHTC-certified (Non Hormone Treated Cattle), antibiotic-free and grain-fed for approximately 100 days, creating extraordinary marbling and an exceptionally rich eating experience.

The benchmark for premium steak

The world's finest steakhouses rely on USDA Prime because of its consistency and remarkable quality.

As the steak cooks, the abundant marbling melts into the meat, creating exceptional tenderness and a luxurious buttery flavor.

🥩 USDA Prime certified

🥩 Top tier American beef

🥩 Black Angus USA

🥩 100-day grain-fed

🥩 Hormone-free (NHTC)

🥩 Antibiotic-free

🥩 Exceptional marbling

🥩 Extremely tender

🥩 Perfect for BBQ, grilling and pan-searing

🥩 Freshly cut and vacuum packed

Country of Origin

This USDA Prime Black Angus originates from the United States. Only cattle meeting the strictest USDA standards for marbling and eating quality receive the Prime designation.

FAQ

What is USDA Prime?

USDA Prime is the highest quality grade awarded by the USDA based on marbling, tenderness and overall eating quality.

Why is USDA Prime so exclusive?

Only a small percentage of American beef achieves Prime status due to the strict grading requirements.

What makes USDA Prime different from regular Angus beef?

Not every Angus animal qualifies for USDA Prime. Only those with exceptional marbling and quality receive the designation.

🔥 RECIPE – HOW TO COOK USDA PRIME BEEF

Steaks 1 to 2 cm thick

Best method: Cast-iron skillet or plancha

1. Remove the steak from the refrigerator 30 minutes before cooking.
2. Pat dry thoroughly.
3. Season only with coarse sea salt.
4. Heat a cast-iron skillet until extremely hot.
5. Cook for 1 to 1½ minutes per side.
6. Rest for 3 minutes.
7. Finish with freshly cracked black pepper.

Target temperatures

• Rare: 48-50°C
• Medium Rare: 52°C
• Medium: 56°C

Recommended: 52°C

Steaks 2 to 3 cm thick

Best method: BBQ, grill or cast-iron skillet

1. Remove the steak from the refrigerator 45 minutes beforehand.
2. Season with coarse salt.
3. Sear over very high heat.
4. Cook approximately 2 minutes per side.
5. Monitor the internal temperature.
6. Rest for 5 minutes.

Target temperatures

• Rare: 50°C
• Medium Rare: 52-54°C
• Medium: 56°C

Recommended: 52-54°C

Steaks thicker than 4 cm

Best method: Reverse Sear

1. Preheat the BBQ or kamado to 110°C.
2. Place the steak on the indirect side.
3. Cook slowly until the internal temperature reaches 46°C.
4. Remove temporarily.
5. Increase the heat to 250-300°C.
6. Sear for 45-60 seconds per side.
7. Rest for at least 10 minutes.

Target temperatures

• Rare: 50°C
• Medium Rare: 53-54°C
• Medium: 56-58°C

For USDA Prime we recommend 53-54°C to fully enjoy the marbling.