There's Beef, there's Angus Beef and then there's ANGUSPURE
In 1863 the first shipment from Scotland of three Aberdeen Angus cows and one
Aberdeen Angus bull arrived in Southland. They had been sent to New Zealand to
improve the quality of beef and to help manage the pastures on all contours of
land nationwide. Thirty years later Aberdeen Angus were moved to the North
Island and they are now the biggest beef breed in the country.
In 2001 a decision was made by the Board of the New Zealand Angus Association
to move their beef out of the commodity bin and place a brand around their special Angus
product. The aim was to deliver a perfect eating experience every time. That brand is known today as AngusPure and in 2013 was crowned Brand of the Decade
at the NZ Beef & Lamb's Steak of Origin awards—the ‘Oscar’s of the NZ beef
industry. As if it couldn't get any better AngusPure was again awarded Supreme
Brand for 2014 at this year's Steak of Origin.
AngusPure is widely used in New Zealand's top restaurants from Kaitaia to Bluff
and is also available to all kiwi shoppers in most Foodstuffs stores throughout
New Zealand.
What makes AngusPure so special? First, it is derived from Angus genetics, a breed of cattle which descend
from Scotland and which were bred to produce high quality beef. Secondly, the
product must meet strict carcass specifications. Thirdly, the product must be
able to be traced to the farm of origin and finally, all those involved in the
chain must be accredited by AngusPure Ltd.
The most important ingredient, when providing a quality meal, is to start with
quality products. Most professional chefs will confer that it is impossible to
provide a quality meal if you don't have quality ingredients. It is easy to
turn a good product into an average eating experience, but it is impossible to
produce a fine eating experience if you start with an inferior product. AngusPure
guarantees a product that is rich in nutrients, low in fat and with fine
marbling to ensure extraordinary flavour.
The story however begins with the green pastures of New Zealand and you will
enjoy reading about the dedication and history of the Angus stud breeders in
their ongoing efforts to produce a superior product. This cook book opens our
eyes and our taste buds to many wonderful recipes which are perfectly suited to
a product of such a high standard.
So enjoy a protein of unparalleled quality and most importantly remember this
isn't just about cooking beef, it's about cooking ANGUSPURE.
