Oliver’s Choice 100% Angus Beef

We here at Oliver’s Market are pleased to announce that we are now carrying Oliver’s Choice 100% Angus Beef for the first time in our company’s 28 year history. You have no doubt encountered the term “Angus” before, but what exactly does it mean and how does it impact the beef you’re purchasing? Here we have all of the information about Angus beef, and why the Tri-Tip Roast that’s on sale for $5.99/lb this week should wind up in your shopping basket.

Angus is a breed of cattle that is commonly used in beef production. The breed was developed from cattle that were native to the counties of Aberdeenshire and Angus in Scotland, where the breed can be traced back to the 16th century. Angus cattle are naturally polled – meaning that they are livestock without horns in a species that is normally horned – and are usually solid black or red in color. In the United States, they are considered two different breeds, Black Angus and Red Angus. Angus cattle were first introduced to the United States in 1873, when George Grant brought four bulls from Scotland to Kansas. His dream was to found a colony of wealthy, stock-raising families. In the fall of 1873, two of the bulls were exhibited at the Kansas City Livestock Exposition. They were not met with warm welcome due to their polled heads and solid black color, the opposite of Shorthorns, a common variety at the time. The bulls were bred with native Texan longhorn cows, which produced a large number of hornless black cows. The first herds of Angus beef were built up by importing stock directly from Scotland. Between 1878 and 1883 over 1,200 cattle were imported from Scotland alone. Over the next few decades, these early owners would help build up herd populations by breeding, showing and selling their registered stock.

Now, let’s fast-forward to present day. The United States Department of Agriculture (USDA) inspects all beef for wholesomeness, and is then graded for quality and consistency. The three grades are Prime, Choice and Select. We’re going to focus on the Choice grade, since all Oliver’s Angus beef is 100% certified Choice by the USDA.

USDA Choice

Choice is the second highest grade of beef available on the market. Choice is a high quality of beef; it just has a little less marbling (the fat in the meat that gives it a marbled look) than Prime does. Choice roasts and steaks from the loin and rib areas will be very tender, juicy and flavorful. These are best cooked using the dry-heat method (grilling, baking, pan frying, etc). Cuts from the rump, round and chuck areas do best if braised in a liquid in a tightly covered pan.

So, what does all of this mean when you buy Oliver’s Choice100% Angus Beef? It means that you’re getting 100% Angus cattle with 51% or more Black Hide Angus. There will be moderate to high marbling which results in beef that is tender, juicy and exceptionally flavorful. The cattle are humanely raised and are also antibiotic and hormone residue free. The Oliver’s Choice 100% Angus Beef is hand trimmed by our butchers, and is 100% satisfaction guaranteed.

Tri-tip is a cut of beef that is not widely known outside of California. It is the large, tender muscle that is cut from the bottom sirloin of a steer (it’s the muscle group that controls the steer’s back legs). In California, the most well-known preparation is known as “Santa Maria style,” originating from the area around the city of Santa Maria, on the Central California coast. It is a regional style of barbecue that uses a fast method of cooking over a pit of red oak (no low and slow here). Generally, it is a pretty lean cut of beef, so it’s a good idea to season it generously. Here’s a simple recipe for Santa Maria style barbecue that is sure to satisfy your tri-tip craving.

Santa Maria Style Oakwood Grilled Tri-Tip

Recipe courtesy of Frank Ostini

Cook time: 1 hour 35 minutes

Serves 6

Ingredients

2 Tri-Tip Roasts

Seasoning Salt (recipe follows)

Basting Sauce (recipe follows)

Seasoning Salt

2 teaspoons Black Pepper

2 teaspoons White Pepper

2 teaspoons Cayenne Pepper

1 teaspoon Onion Powder

4 tablespoons Granulated Garlic

6 tablespoons Salt

Basting Sauce

1/2 cup Red Wine Vinegar

1/2 cup Garlic Infused Vegetable Oil

Whisk both together in a bowl

Directions

Heat a grill to medium.
Coat both sides of the tri-tips with half of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.

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