Swiss Black Angus marks a first: Swiss Black Angus, an Angus label with Angus beef from Switzerland in combination with IP-SUISSE standards.
Delicate flavour thanks to marbling
Foodies will recognise Angus beef immediately from its fine-grained texture and pronounced marbling. This characteristic makes Angus meat particularly tender and tasty. It melts in the mouth, so to speak.
Only cattle and oxen with optimal intramuscular marbling are included in the Swiss Black Angus programme. An extremely good meat texture with fine fibres and optimised intramuscular fat, not to mention good meat fat marbling, give Angus beef its very special flavour and guarantee superb meat quality.
Suckler cow husbandry
In suckler cow husbandry, the cows suckle their calves themselves, just like in the good old days. The calves stay with their mothers from birth, who eat grass and hay to produce what is best for their offspring: mother’s milk.
Livestock farming under the SBA label meets the highest standards. Open pens and daily grazing while there is plant cover are guaranteed. This corresponds to the federal subsidised animal welfare programmes for BTS (particularly animal-friendly housing systems) and RAUS (regular outdoor exercise).
Biodiversity
SBA farms must meet the biodiversity requirements of IP-SUISSE. This means sustainability for the entire farm.
Angus meat grows through nourishment from native feed. The use of soya and genetically modified feed is prohibited. Everything is pared back to what is best and most natural.
