When you’re looking for the best tasting beef around, it’s hard to top Elite Black Angus. This beef comes from the Black Angus cattle, a breed that originated in the Irish counties of Angus and Aberdeen and which is now revered by top chefs for producing some of the most tender, juicy and flavorful meat.
The high quality and great taste of this domestic beef is a result of not just a superior breed of cattle, but also how we manage the process from farm to finish. We start with premium USDA-certified Black Angus cattle thoughtfully raised in the Midwest by select ranchers who produce exclusively for Rastelli and who adhere to our strict standards. Our cattle free range graze on natural grasses and are finished on vegetarian corn and grain feed, a process that adds to the rich taste of the beef by increasing the marbling and giving it its unique flavor profile. The beef is then hand-trimmed and perfectly portioned by our trained butchers at our state-of-the-art, USDA-certified processing facility. Some companies stop there, but at Rastelli we take it one step further, wet aging the beef in vacuum-sealed packages for a minimum of 21 days at controlled temperatures. This process enables natural enzymes to help break down the meat, making it tenderer and enhancing the flavor. Then we flash freeze the individually sealed steaks so you can enjoy them at the peak of perfection for up to 12 months.