Rib steaks Black Label Angus
Black Label Angus chuck roast
Black Label Angus chuck roast is the choice for those who love meat with character. This cut takes time to prepare, but it's well worth the effort. The marbling and connective tissue create a deep flavor when slowly simmered. The meat becomes tender and absorbs all the flavors from the sauce.
What are chuck roast cubes?
Chuck roast cubes are cut from the rib of the cow, a part that contains a lot of connective tissue. This makes the meat a little tougher at first, but it is precisely this that gives it the right texture after long cooking. When simmered slowly, the connective tissue breaks down and the meat becomes tender. Chuck roast contains muscle, connective tissue, and often a marbling of fat, making it ideal for stews. The meat is tougher than chuck steak, but this also gives it a more intense flavor. In the Netherlands, chuck roast is the meat used for pulled beef. The long cooking time transforms the connective tissue into gelatin and allows the meat to absorb all the flavors from the broth.
Black Label Angus
Black Label Angus cattle originate from Scotland and have been officially registered since 1879. It is a strong breed that thrives in the wild. The cattle graze outdoors all year round and do not need any additional feed. In Uruguay, the animals feed on grass, plants, and herbs, after which they are fed grain for at least 100 days. This causes them to gain weight quickly. Black Label Angus owes its popularity to its marbling, the intramuscular fat that runs between the muscles. This fat ensures tenderness and flavor, because fat is the flavor carrier in meat.
Want to order Black Label Angus chuck roast online?
At The Butchery, you can order Black Label Angus ribeye steaks. If you order before 11:00 a.m., your order will be delivered to your home in the Netherlands and Belgium the same evening. If that doesn't suit you, you can choose another delivery time. Our master butchers cut the meat and check the quality. The ribeye steaks are then flash-frozen and vacuum-packed to preserve their quality.
Beef rib pieces are perfect for a good stew. Slow cooking brings out the very best in rib pieces. The meat becomes incredibly tender, falling apart, and the rich flavors come fully to life. Of course, you can find all sorts of recipes on our website, like this homemade stew with rib pieces. Below is a step-by-step guide for a perfect preparation.
Step 1: Preparing the rib pieces
Take the rib pieces out of the fridge at least 30 minutes before cooking so they can reach room temperature. This ensures even cooking.
Step 2: Searing
Start by searing the rib pieces to get a nice brown crust. Heat a knob of butter in a roasting pan and brown the meat on both sides over medium heat until golden brown. This adds extra flavor to the dish and helps retain the natural juices.
Step 3: Adding flavorings
After searing, add flavorings such as onions, garlic, carrots, and herbs (for example thyme and bay leaves). These ingredients add depth to the flavor of the rib pieces. You can also add tomato paste for extra umami.
Step 4: Adding liquid
Pour broth, wine, or beer into the pan. Make sure the meat is covered at least halfway by the liquid. This helps keep the meat juicy during cooking. Choose beef broth for a strong flavor or use a dark beer for a robust touch.
Step 5: Slow cooking
Cover the pan with a lid and let it simmer on low heat. This can be done on the stove, in the oven at 150 °C (300 °F), or in a slow cooker. The slower the cooking process, the more tender the meat becomes. Plan for at least 2.5 to 3 hours, but longer is better (also for the aroma in your home ;-). Check occasionally if there is enough liquid in the pan, and add extra broth if needed.
Step 6: Finishing
When the meat is soft and tender after several hours, finish the dish with fresh herbs or a splash of vinegar for a fresh contrast to the rich flavor. Let the meat rest briefly before serving.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 761 |
| Energie (kcal) | 182 |
| Vet (g) | 11.2 |
| Verzadigd vet (g) | 5.0 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 20.4 |
| Zout (g) | 0.08 |
Rib steaks Black Label Angus
Black Label Angus chuck roasts are firm in texture and full of flavor, perfect for stews that can simmer for hours. The beautiful marbling and connective tissue make the meat buttery soft and rich after slow cooking.
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- Delivery by saturday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Black Label Angus chuck roasts are firm in texture and full of flavor, perfect for stews that can simmer for hours. The beautiful marbling and connective tissue make the meat buttery soft and rich after slow cooking.
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Product Information
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Preparation
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Reviews
Black Label Angus chuck roast
Black Label Angus chuck roast is the choice for those who love meat with character. This cut takes time to prepare, but it's well worth the effort. The marbling and connective tissue create a deep flavor when slowly simmered. The meat becomes tender and absorbs all the flavors from the sauce.
What are chuck roast cubes?
Chuck roast cubes are cut from the rib of the cow, a part that contains a lot of connective tissue. This makes the meat a little tougher at first, but it is precisely this that gives it the right texture after long cooking. When simmered slowly, the connective tissue breaks down and the meat becomes tender. Chuck roast contains muscle, connective tissue, and often a marbling of fat, making it ideal for stews. The meat is tougher than chuck steak, but this also gives it a more intense flavor. In the Netherlands, chuck roast is the meat used for pulled beef. The long cooking time transforms the connective tissue into gelatin and allows the meat to absorb all the flavors from the broth.
Black Label Angus
Black Label Angus cattle originate from Scotland and have been officially registered since 1879. It is a strong breed that thrives in the wild. The cattle graze outdoors all year round and do not need any additional feed. In Uruguay, the animals feed on grass, plants, and herbs, after which they are fed grain for at least 100 days. This causes them to gain weight quickly. Black Label Angus owes its popularity to its marbling, the intramuscular fat that runs between the muscles. This fat ensures tenderness and flavor, because fat is the flavor carrier in meat.
Want to order Black Label Angus chuck roast online?
At The Butchery, you can order Black Label Angus ribeye steaks. If you order before 11:00 a.m., your order will be delivered to your home in the Netherlands and Belgium the same evening. If that doesn't suit you, you can choose another delivery time. Our master butchers cut the meat and check the quality. The ribeye steaks are then flash-frozen and vacuum-packed to preserve their quality.
Beef rib pieces are perfect for a good stew. Slow cooking brings out the very best in rib pieces. The meat becomes incredibly tender, falling apart, and the rich flavors come fully to life. Of course, you can find all sorts of recipes on our website, like this homemade stew with rib pieces. Below is a step-by-step guide for a perfect preparation.
Step 1: Preparing the rib pieces
Take the rib pieces out of the fridge at least 30 minutes before cooking so they can reach room temperature. This ensures even cooking.
Step 2: Searing
Start by searing the rib pieces to get a nice brown crust. Heat a knob of butter in a roasting pan and brown the meat on both sides over medium heat until golden brown. This adds extra flavor to the dish and helps retain the natural juices.
Step 3: Adding flavorings
After searing, add flavorings such as onions, garlic, carrots, and herbs (for example thyme and bay leaves). These ingredients add depth to the flavor of the rib pieces. You can also add tomato paste for extra umami.
Step 4: Adding liquid
Pour broth, wine, or beer into the pan. Make sure the meat is covered at least halfway by the liquid. This helps keep the meat juicy during cooking. Choose beef broth for a strong flavor or use a dark beer for a robust touch.
Step 5: Slow cooking
Cover the pan with a lid and let it simmer on low heat. This can be done on the stove, in the oven at 150 °C (300 °F), or in a slow cooker. The slower the cooking process, the more tender the meat becomes. Plan for at least 2.5 to 3 hours, but longer is better (also for the aroma in your home ;-). Check occasionally if there is enough liquid in the pan, and add extra broth if needed.
Step 6: Finishing
When the meat is soft and tender after several hours, finish the dish with fresh herbs or a splash of vinegar for a fresh contrast to the rich flavor. Let the meat rest briefly before serving.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 761 |
| Energie (kcal) | 182 |
| Vet (g) | 11.2 |
| Verzadigd vet (g) | 5.0 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 20.4 |
| Zout (g) | 0.08 |
