FROM THE AUSTRALIAN TABLES TO YOUR TABLE
Recognized for its high quality owed to the genetic purity of the beef, the type of breeding in specific geographical conditions and a special diet that ensures non-accelerated natural growth, resulting in a high degree of marbling in the meat and unique attributes in mouth.
Black Onyx
THE BEST AUSTRALIAN MEAT
Black Onyx cattle are only raised in Rangers Valley and, to be considered as such, the cross must be of 100% pure lineage, guaranteeing that both parents of the cattle are Black Angus.
In addition, to raise a perfect Black Onyx beef, a vegetarian diet is required that incorporates the finest products and mountain spring water, which ensures a marbling rich in Omega 3 fatty acids, resulting in a meat full of flavor and with superior qualities.
Black Onyx cattle are only raised in Rangers Valley and, to be considered as such, the cross must be of 100% pure lineage, guaranteeing that both parents of the cattle are Black Angus.
In addition, to raise a perfect Black Onyx beef, a vegetarian diet is required that incorporates the finest products and mountain spring water, which ensures a marbling rich in Omega 3 fatty acids, resulting in a meat full of flavor and with superior qualities.
Black Onyx
OUR MEAT CUTS
OUR MEAT CUTS
MIGNON FILET
The softest cut from beef, with a subtle flavor, unexpectedly great juiciness and unmatched softness.
TOMAHAWK
A succulent full bone Rib Eye, imposing to the eye and seductive on the palate, with a defined, ostentatious and exquisite flavor, generously marbling and great smoothness.
COWBOY
Cowboy Black Onyx is a great bone-in Rib Eye that enjoys an incomparable richness of flavor, intense and succulent, with extensive marbling resulting in an irresistible smoothness.
Black Onyx
THE IMPORTANCE OF MARBLE
The fine meat market today is a highly valued one. Thanks to the proliferation of first-rate steakhouses around the world, the niche has become highly competitive, forcing international meat producers to improve their breeding and production methods to give place to products of the highest quality, being marbling the main indicator to determine the quality of the meat.
The marbling that can be seen in a cut of meat is the veins of smooth intramuscular fat, made up of different types of fat. Various investigations have shown that the type of fat content is one of the most important characteristics of meat, since when melted it provides a good flavor, aroma and satisfactory texture.
When the meat is stored at low temperatures, this intramuscular fat is more evident and is appreciated for its white tone, which fades as the fat melts as it is heated to room temperature or when cooked, giving place to that juiciness that characterizes high-quality meat with a fine marbling, distributed throughout the cut.
The type of diet that the cattle has and the sacrifice age are other aspects that highly influence the level of marbling and, as a consequence, its quality level.
In Australia, the quality of the meat is rated by AUS-MEAT starting from a scale that goes from 0, for meat with no marbling, to 9 for meat with high marbling
In this way, Black Onyx meat stands out for its high level of marbling, which gives the cuts a sweet flavor and a smooth texture..
The best meat in Mexico
The best meat in Mexico
HAS HISTORY
It all started in 1988, when Marubeni Corporation – a company that has been involved in the import, export and sale of food and other consumer products since 1856 – decided to develop an Australian meat that was capable of competing with the best meats in the world.
Thus, seeking to recreate the environmental conditions in which the best breeds of Japanese cattle were raised, Marubeni discovers Rangers Valley, a cattle breeding station located on the plateaus of New England, in Australia; a geographical point whose latitude closely resembled that of the Japanese plains where the best meat is produced.
This is how the first generation of a new quality of meat was born, which at the time was called OBX300, a name that referred to the 300 days of special feeding received by cattle destined to be exported exclusively to Japan.
It all started in 1988, when Marubeni Corporation – a company that has been involved in the import, export and sale of food and other consumer products since 1856 – decided to develop an Australian meat that was capable of competing with the best meats in the world.
Thus, seeking to recreate the environmental conditions in which the best breeds of Japanese cattle were raised, Marubeni discovers Rangers Valley, a cattle breeding station located on the plateaus of New England, in Australia; a geographical point whose latitude closely resembled that of the Japanese plains where the best meat is produced.
This is how the first generation of a new quality of meat was born, which at the time was called OBX300, a name that referred to the 300 days of special feeding received by cattle destined to be exported exclusively to Japan.
