Black Angus Beef in Mauritius: the perfect steak guide

Ask any meat lover which breed makes the best steaks, and one name comes up almost every time: Black Angus. Natural marbling, a fine grain, remarkable tenderness — and, when it's grass-fed, an honest, unmistakable beefy flavour.

This guide explains what sets Black Angus apart, how to cook it, and how to choose from our beef selection: flank, picanha, rib-eye, fillet and bone-in rib, plus beef tongue sold by the piece, cleaned and cut beef foot by the pack, and beef liver by the kilo.

Black Angus: a breed apart

Native to Scotland, the Aberdeen Angus — "Black Angus" for its dark coat — has won over every continent for one simple reason: it's a breed that develops marbling naturally. Fine threads of fat woven through the heart of the muscle, which melt as it cooks, feed the meat from within and give it a juiciness few other breeds reach.

It's the same principle behind the legend of Kobe beef: the intramuscular fat, the kind you eat, not the kind you trim off at the edge of the plate. Black Angus simply expresses it in a more everyday register — the true steak you sear in a pan or over the coals.

Grass-fed: what it changes on the plate

Our Black Angus comes from Argentina, a country where the herds spend their lives at pasture. And "grass-fed" is no decorative phrase: it genuinely changes what you eat.

• A cleaner flavour. A more pronounced, more "real" beefy taste, where grain-finishing gives milder, more uniform meat.
• Leaner meat. The marbling stays — that's Angus genetics — but the animal is more athletic: less surplus fat, more lean fibre.
• An interesting nutritional profile. Grass-fed meats are reputed to be richer in omega-3 and certain micronutrients than grain-finished beef.

Grass + Angus is the best of both worlds: the breed's marbling, and the clean flavour of the pasture.

Our 8 beef products: which one to choose?

Prices include VAT, subject to availability. Products priced per kilo are listed from lowest to highest price; beef tongue is last and priced per piece; cleaned beef foot is priced per pack. For cuts priced per kilo, the available weight and total are confirmed on WhatsApp before you approve the order.

• Beef liver : Rs 2 100/kg. Piece of 1 to 1.2 kg. Premium Black Angus · Argentina · 100% grass-fed
• Cleaned and cut beef foot : Rs 2 400/pack. Pack of 1.5 to 2 kg · cleaned and cut foot. Premium Black Angus · Argentina · 100% grass-fed
• Black Angus flank steak : Rs 2 650/kg. Approx. 2 to 4 kg. Long fibres and a pronounced beef flavour. Trimming and de-veining can be requested and must be confirmed.
• Picanha : Rs 3 200/kg. Approx. 1.5 kg. Premium beef · made to order
• Black Angus rib-eye : Rs 3 400/kg. Slices of 250 to 300 g · minimum 1 kg. Marbled and juicy, ideal for steaks.
• Beef fillet : Rs 3 800/kg. Approx. 2 to 2.5 kg. A tender cut for tournedos or beef Wellington.
• Bone-in rib steak : Rs 4 200/kg. Approx. 1.1 to 1.8 kg. A bone-in cut to share.
• Beef tongue : Rs 1 600/piece. Approx. 1.5 kg. Premium beef

How to cook the perfect steak

A good Angus steak needs little help. The method that works every time:

• Take the meat out 30 minutes before cooking: a steak at room temperature cooks more evenly.
• Pat the surface dry with kitchen paper — that's the secret to a proper crust.
• High heat: a properly hot pan (cast iron is ideal) or grill, with a splash of oil that stands up to the heat.
• Sear without touching it, turn once only. For a 2.5 cm ribeye: 2 to 3 minutes per side for medium-rare.
• Let it rest for half the cooking time: the juices redistribute, and every bite stays succulent.
• Sea salt as you serve, freshly ground pepper — nothing else.

Fancy cooking it over charcoal? Our barbecue in Mauritius guide breaks down cooking over fire, cut by cut. For pan cooking, follow the complete method to cook a ribeye like a steakhouse, including internal temperatures.

Our Black Angus in Mauritius

Finding Black Angus worthy of the name on the island — halal per supplier, at that — isn't so simple. Here's what Bon Manzé Maurice offers:

• Argentinian Black Angus, grass-fed — full of flavour, wonderfully tender.
• All our meat is given to us as halal by our supplier partner.
• Vacuum-sealed, cold chain maintained right to your door, anywhere in Mauritius.
• Preparation to confirm: steak thickness, mince, portioned pieces — tell us what you're cooking.
• VAT included: cuts priced per kilo are charged by actual weight; beef tongue is priced per piece. The total is confirmed on WhatsApp before you approve the order.
• A real human on WhatsApp, for quantity as much as for cooking.

Free delivery from Rs 1,500 · pay on delivery (cash or Juice MCB) · nothing is paid online.

First time buying meat online? Our guide to buying meat in Mauritius runs through the right reflexes — traceability, cold chain, the questions to ask.

Frequently asked questions