Since Angus beef is known for its tenderness, it’s best to use a cooking technique that will highlight its texture. Don't be afraid to grill or fry it.
Basic cooking advice
- Let meat sit at room temperature for about 30 minutes before cooking.
- Preheat the skillet or barbecue to high before cooking so the meat browns nicely.
- When cooking beef in a skillet, add fat so it browns well.
- Add salt right before cooking to avoid drying out the meat.
- Remove meat from the heat a little before reaching desired doneness because it will continue cooking for a while at room temperature.
- Loosely wrap meat in aluminum foil and let it rest for ten minutes before cutting. This allows cooking juices to spread evenly through the meat, ensuring juicy, tender meat.
To determine whether your beef is well cooked, follow this chart:
| Desired doneness |
Recommended temperature |
Visual indication |
| Rare |
63°C (145°F) |
Yields lightly to finger pressure |
| Medium-rare |
65°C (150°F) |
Pink juices visible on surface when cooked |
| Medium |
70°C (160°F) |
Yields to finger pressure; cooking juice pearls on surface |
| Medium-well done |
74°C (165°F) |
Firm to the touch, meat is pink inside |
| Well done |
77°C (170°F) |
Firm to the touch, surface completely brown |