Angus Ground Beef: Why It Tastes Better and How to Cook It Right

When you’re cooking with ground beef, quality matters and that’s why more home cooks are turning to Angus ground beef. It’s juicy, rich, flavourful, and surprisingly versatile. Whether you’re flipping burgers, layering lasagna, or meal-prepping taco bowls, upgrading to Angus can make a noticeable difference.

At Tasty Plated, Chef Rachael believes great meals start with great ingredients, even the ones you use every day. With her signature cooking style, she shows how Angus ground beef transforms simple dishes into flavourful, satisfying staples.

• What Is Angus Ground Beef?

Angus beef comes from Aberdeen Angus cattle, a breed known for its high marbling, tenderness, and rich beefy flavour. Ground from well-marbled cuts, Angus ground beef tends to be more flavourful and juicy than standard varieties.

Unlike some generic ground beef, Angus is often:

• More finely textured

• Better marbled

• Higher in fat-to-protein balance, especially in 80/20 blends

• Certified for quality (if labeled Certified Angus Beef®)

Many supermarkets carry Angus-labelled beef both in bulk and in pre-formed patties. It’s a premium option, but one that’s increasingly accessible.

• Why Choose Angus for Everyday Cooking?

It’s not just about the name. Angus ground beef offers a deeper, more satisfying flavour, especially in recipes where beef is the star of the dish.

Key Benefits:

• Flavour-Rich: Natural marbling means deeper taste

• Juicier Texture: Doesn’t dry out as easily when cooked

• Versatile: Great for tacos, burgers, bowls, casseroles, and beyond

• Better Mouthfeel: Finer grind and consistent fat distribution

• No Fillers Needed: Tastes amazing with simple seasoning

Whether you’re feeding a family or meal prepping for one, Angus ground beef can be a simple upgrade that brings serious satisfaction.

• Chef Rachael’s Tips for Cooking Angus Ground Beef

Chef Rachael keeps things simple when it comes to cooking premium ingredients like Angus beef. The goal is to let the flavour speak for itself.

Her Go-To Tips:

1. Use a Cast Iron or Heavy Skillet

It gives you even heat and helps form that golden crust during browning.

2. Start with a Dry Pan

Let the natural fat render. No oil needed for 80/20 beef.

3. Season After Browning

Salt too early and you risk drying it out. Wait until the meat is browned and crumbled.

4. Don’t Overcrowd the Pan

Work in batches for perfect caramelization.

5. Enhance with Fresh Add-Ins

Try onion, garlic, or cumin for tacos; or rosemary, thyme, and mustard for burgers.

• Best Meals to Make with Angus Ground Beef

This premium ground beef isn’t just for burgers. Chef Rachael recommends using it across your weekly meal plan for added richness and depth.

– Angus Burgers

Just salt, pepper, and a hot pan. Let the beef shine. Add sharp cheddar and a brioche bun.

– Taco Night

Season with chili powder, cumin, paprika, and garlic. Serve in corn tortillas with pickled onion.

– Pasta Bolognese

Use Angus ground beef in a slow-simmered tomato sauce for unforgettable spaghetti night.

– Grain Bowls

Pair with brown rice or quinoa, grilled veggies, and a tahini drizzle for a protein-packed lunch.

– Meatballs or Meatloaf

Adds more richness and moisture than traditional lean beef.

• Table: Angus vs. Regular vs. Grass-Fed Ground Beef

Angus ground beef strikes the best balance between flavour and cost, especially when beef is front and center.

• How to Store, Freeze, and Reheat Properly

Storage:

• Refrigerate raw beef up to 2 days

• Cooked beef lasts 3–4 days in an airtight container

Freezing:

• Freeze raw or cooked portions for up to 3 months

• Use zip-top bags or vacuum-sealed pouches

• Flatten bags to thaw quickly and store efficiently

Thawing:

• Thaw overnight in the fridge

• For same-day use, place sealed beef in cold water bath

Reheating:

• Reheat in a skillet on low for best texture

• Add a splash of water or broth to prevent drying out

Batch-cooking Angus beef is a smart meal prep strategy, giving you flavourful protein on hand all week.

• Is Angus Ground Beef Worth the Extra Cost?

If you’re comparing Angus to standard ground beef, the difference in taste, texture, and moisture retention is noticeable, especially when beef is the centrepiece of your dish.

Worth it for:

• Burgers, meatballs, pasta sauces

• Entertaining or grilling

• High-protein meal prep

• Anyone who values better flavour with less effort

If you’re using ground beef regularly, upgrading to Angus occasionally adds serious flavour mileage to your meals.

• FAQs About Angus Ground Beef

1. What does “Angus” actually mean?
It refers to a breed of cattle known for high marbling and superior meat quality.

2. Is Angus ground beef lean or fatty?
You can find it in different blends (90/10, 85/15, 80/20). The 80/20 blend is the juiciest.

3. Can I use it in any recipe calling for ground beef?
Yes! Just expect a richer flavour and slightly more fat in the pan.

4. Is Angus better than regular ground beef?
For flavour and texture, yes. It’s more consistent and higher quality.

5. Does it cost more?
Usually slightly more than generic ground beef, but still affordable.

6. Where can I buy Angus ground beef?
Available at most grocery stores, butchers, and even warehouse clubs (look for Certified Angus Beef® for assurance).

• Final Bite: A Simple Upgrade for Everyday Flavour

Angus ground beef is one of those ingredients that makes everything taste better, without adding time, effort, or complexity. Whether you’re grilling burgers or tossing together a quick skillet meal, the flavour payoff is real.

At Tasty Plated, Chef Rachael loves helping home cooks get more flavour from familiar ingredients. And when it comes to ground beef, starting with Angus is a smart, tasty decision.

Next time you’re at the butcher counter, reach for Angus, and bring premium flavour home.