If you’ve never tried our Brookshire’s Best Angus beef, this is the week to treat yourself. We’ve got our Brookshire’s Best Angus chuck roast on special starting today.
Angus cattle are often called the Cadillac of the beef world, and the nickname actually makes a lot of sense: Raised with careful quality control, American-ranched Angus cattle produce superior cuts of tender, juicy beef. It’s considered some of the best in the business.
And our Brookshire’s Best Angus beef is the best of the best. We select only the highest-quality Angus beef for this program, so you are guaranteed a consistently tender, delicious cut.
What makes Angus such good beef?
It starts with genetics. American ranchers have been raising Angus cattle for more than 100 years, after the first Angus were brought here from their native Scotland in the 1870s. These Angus cattle have been bred to produce beef that is finely marbled, meaning the fat is well-distributed throughout the muscle, so that the meat cooks up juicy and tender.
And it continues through production and selection. The Angus beef we choose for our Brookshire’s Best line comes from ranches following high standards of feeding and care, so that their beef is consistently of the highest quality.
Finally, this beef is hand-cut, the old-fashioned way.
It all adds up to a cut of beef that’s not just good; it’s seriously good.