World tour of the best meats , se lec ted for you, =to cook in the most s imple way, at home.

what is the best meat in the world? “There are exquisite meats all around the world, but,

as for wine, it depends of each one taste. Feeding, genetics, climate or even age are all essential

criterias to determine the meat’s taste, marbling and juiciness.

“Les Viandes d’excellence” range allows you to discover new flavors and live a unique experience,

to find your own best meat, thanks to a large choice of breeds, cuts and origins.”

Riccardo GiraudiCEO Giraudi

storyThe Black Angus breed was born in the Aberdeen region, in Scotland. In the 19th century, over 12.000 heads of cattle have been imported to the American Midwest.Since over 10 years, Creekstone Farms produces the best quality of hormone-free Black Angus, in the American Corn Belt, to satisfy connoisseurs with a tender & juicy meat. While selecting the most marbled meats, Creekstone Farms raises its cattle with corn to guarantee a quality and consistency of each cut.

meat characteristicsAmerican Black Angus has a black robe, and produces a juicy, flavorful, tender and marbled meat but above all, a superior quality.What we call marbling are the small white stripes that you can see in the meat. It gives it a delicious flavor & an exclusive aroma. Its corn based diet gives it a characteristic hazelnut taste and a high percentage of marbling.

Origin

United States

breedAmerican Black Angus beef

feeding

Corn for 140 days minimum

marbling

tenderness

distinctive notesHazelnut taste

CREEKSTONE FARMS

how to cook

- 20 min before cooking, get the meat out of the fridge and take off the clear film to re-oxygenate the meat.- Heat the pan or grill for 1 min at high heat.- Add salt on each side of the meat and cook it.- Medium rare : 3 min on each side.- Medium well : 5 min on each side. - Let the meat rest for 5 min in a plate.- Re-heat the meat 30 sec on each side before eating it.

storyRangers Valley is a 4.700 ha farm located in the South of Australia, at over 1.000m altitude.Thanks to a mild climate & rich soils, Rangers Valley produces a superior quality of flavorful, tender and very marbled Black Angus beef. This research of perfection requests a certain dedication & patience from the farmers to insure an optimum well-being of the cattle. They have simply adopted Japanese breeding techniques to reach this level of perfection.

meat characteristicsRangers Valley’s Black Angus beef is recognizable thanks to its bright red color and its marbling, 3 times more important than other Black Angus, thanks to its diet based on wheat, barley and corn.What we call marbling are the small white stripes that you can see in the meat. It gives it a delicious flavor & an exclusive aroma. This meat truly is an explosion of flavors. A delicacy for the palate.

Origin

Australia

breed Black Angus beef

feeding

Wheat, barley, corn, ensilage for 270 days minimum

marbling

tenderness

distinctive notesExplosion of flavors thanks to

its mixed diet

how to cook

- 20 min before cooking, get the meat out of the fridge and take off the clear film to re-oxygenate the meat.- Heat the pan or grill for 1 min at high heat.- Add salt on each side of the meat and cook it.- Medium rare : 3 min on each side.- Medium well : 5 min on each side. - Let the meat rest for 5 min in a plate.- Re-heat the meat 30 sec on each side before eating it.

RANGERS VALLEY

storySnake River Farms breeds its cattle the Japanese way, in the great plains of Idaho.Since 20 years, Snake River Farms is dedicated to high quality meats and produces Wagyu beef. This beef is a cross between a Japanese Black beef and a Black Angus beef.

meat characteristicsSnake River Farms beef ’s beauty lies in its simplicity. Very marbled, delicous, tender and with a complex yet intense taste, Snake River Farms Wagyu beef melts in the mouth creating a unique tasty experience.What we call marbling are the small white stripes that you can see in the meat. It gives it a delicious flavor & an exclusive aroma. Compared to other meats, Snake River Farms’ has a low percentage of saturated fats and a high percentage of mono insaturated fats.

Origin

United States

breedWagyu beef

feeding

Idaho potatoes, corn, lucerne for500 days minimum

marbling

tenderness

distinctive notesMarbling, intense flavor and

complex taste

how to cook

- 20 min before cooking, get the meat out of the fridge and take off the clear film to re-oxygenate the meat.- Heat the pan or grill for 1 min at high heat.- Add salt on each side of the meat and cook it.- Medium rare : 3 min on each side.- Medium well : 5 min on each side. - Let the meat rest for 5 min in a plate.- Re-heat the meat 30 sec on each side before eating it.

SNAKE RIVER FARMS

storyThe Japanese cattle is bred since 1200, following traditions in the relaxing and pure atmosphere of the farms of the Hyogo prefecture, in Japan. It produces a refined & unique meat.Japanese Kobe beef, from the Japanese Black breed, is undeniably the best quality of beef in the world. European export of this exceptional meat is possible since 2014.

meat characteristicsTajima Kobe beef is recognizable thanks to its white “sashi” (thin and typical marbling of this meat), and its soft consistency.What we call marbling are the small white stripes that you can see in the meat. It gives it a delicious flavor & an exclusive aroma. Kobe beef has a light hazelnut taste, more refined than other Japanese Wagyu. To get the Kobe certification, each beef and meat have to follow very strict rules.

Origin

Japan

breed Japanese Black beef

feeding

Grass, rice straws, soy, corn, wheat for 900 days minimum

marbling

tenderness

distinctive notesMelts in the mouth

and reveals its intense aromas

how to cook

- 20 min before cooking, get the meat out of the fridge and take off the clear film to re-oxygenate the meat.- Heat the pan or grill for 1 min at high heat.- Add salt the meat on each side.- Cook the meat for 30 sec on each side. - Let it rest for 5 min in a plate before eating it.

TAJIMA KOBE BEEF

www.giraudi .com