Black Angus Burger (kg)
16,00€
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The Black Angus breed develops superior intramuscular marbling compared to conventional beef cattle. When mincing cuts from this breed, the fat is evenly distributed throughout the meat – with no need to add external fat. The result is a hamburger with sustained juiciness during cooking and the characteristic Angus flavour.
Benefits
- Black Angus marbling: fat evenly distributed throughout the minced meat
- Characteristic breed flavour – distinct from conventional beef burgers
- Juiciness maintained even at an internal temperature of 68–70ºC
- No external fat added
- Frozen product – no preservatives
Cooking Instructions
Cast-iron skillet or grill at 200–220ºC. 3–4 minutes per side. No pressure on the meat – the juice is the flavour. Internal temperature: 65–68ºC for medium-rare.
Estimate shipping
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
