You can’t make an omelette without breaking some eggs – and you can’t sink your teeth into a truly delicious patty unless you’ve got the perfect meat for it. Hugo Chetcuti’s chefs only work with the best beef on the market, which is where Ireland’s famous black Angus beef comes in. Here are a few facts we’ve gathered about what makes this meat stand out so much from the rest, brought to you by Hugo Chetcuti and team.
It Retains a High Degree of Marbling
No, we haven’t lost our marbles with that heading. The marbling in meat refers to the amount of intramuscular fat – it’s said to enhance juiciness, flavour and texture, and it’s such an important factor that beef is actually graded on its degree of marbling.
The significant muscle content of Angus beef comes from how sturdy the cattle are bred to be because of the harsh winters they live through; the even dispersion of fat that the meat develops is what gives the beef its signature taste and moisture.
What is Irish Angus?
Angus cattle in Ireland are renowned for their peaceful demeanour and placid behaviour, making them relatively easy for farmers to breed and raise. Their most characteristic feature is their black hide with occasional white markings behind the naval.
Because of its early maturation period and fast growth, the beef produced from Angus cattle is of a certain high quality that is much sought after by prestige butchers and meat companies. In fact, the very term “Angus burger” indicates a patty that is of a certain premium quality and cut.
Why not try it out for yourself, here at Hugo’s Burger Bar in St. Julian’s?
Hugo Chetcuti’s team of chefs make all their patties from the finest Irish Black Angus Beef. All burgers are hand pressed and prepared with the same amount of care and attention. Whether you opt for the Bacon Cheese, the Rocco Burger or Luke’s Burger, each recipe is made with the finest of ingredients and the most mouth-watering of sauces. Grab your burger-loving friends and come over to Hugo’s Burger Bar in St. Julian’s, owned by none other than Hugo Chetcuti!
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