Angus Pure Meat: What makes it taste good

After 77 years of farming cattle in New Zealand, the Borthwicks are convinced that Angus cattle are most suited to the New Zealand farming conditions and to the international beef market. Here’s why.
The Borthwicks have found Angus cattle meat to be the greatest meat for marbling, yet also lean and low in fat. In the world beef market, beef is graded based on marbling, with the highest degree of marbling reserved for the prime grade. Marbling in the meat results in the meat being more flavoursome and tender because it retains moisture while cooking. The Borthwicks have found Angus beef to be the greatest meat for marbling, yet also lean and low in fat.
 
The quiet nature of Angus cattle helps to ensure they gain weight easily and maintain top condition. Borthwick cattle are selectively bred for their quiet nature.
Angus cattle also have a high meat nutritional value, due to omega 6 and omega 3 fatty acids being absorbed through the grass.
 
Angus cattle can achieve weight gains of up to 4 kilos of per week, and be ready for eating in two years.
Te Whanga is registered with Angus pure because they provide quality meat to restaurateurs.