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Black Angus Party Recipes

Christmas recipes: the prized Black Angus

Christmas is upon us, among the triumphs of local appetizers, fish-based menus and relatives, the menu for the holidays is starting to become a serious matter. Meat never dissatisfies anyone (or almost anyone) and a tasting box is able to offer many different cuts of meat to please everyone.

For this Christmas, we thought of a truly tasty Black Angus -based menu: a fresh appetizer and a truly inviting main dish. Carpaccio pleases everyone thanks to the balance of vegetables, light flavors and fresh meat; the terrine of mixed meats in jelly conquers even the most sceptical. And if you really want to dare with some other slightly more complex dish, we have selected some recipes already published in our blog to create super tasty dishes but revisited with Black Angus meat. Ready, apron and go!

The Christmas Black Box: what will you find?

Black Box is made up of Black Angus crossbreed meat, 100% Italian adult cattle in a 5kg economy pack. A small treasure chest of delicacies, with exceptional shapes and flavour, ideal for small families, couples or singles who want to experiment and try cooking beef using different cuts.

The 5 kg Box includes the following cuts of beef: Ribs or Fiorentina, 2 Hamburgers, Walnut or Topside Steaks, 3 Cutlets, 1 Minced Meat, 1 Stew, 2 Roasts (Roast, Priest's Hat, Magatello, Shoulder, Fish, Braised), 1 pack of shanks or white steak.

2 recipes for parties with Black Angus

Black Angus carpaccio with pears and pine nuts



Take the raw Black Angus magatello and cut many slices of the same size and very thin.

In a pan without seasonings, toast the pine nuts until they are golden and keep them aside. Prepare the lime juice, peel the pears and cut them into very thin slices (ideally the same size as the top).

Distribute the pear slices on the plate, place the beef slices on top, sprinkle with lime juice, season with a drizzle of oil, salt and pepper. Obtain some flakes of Parmesan and distribute them on the presentation together with the pine nuts. Serve with a good red wine.

Terrine of black angus in jelly


  • 500 g Black Angus meat (rump, nut or minced meat)
  • 500 ml of meat broth
  • 200g of pork belly
  • 150 ml of cream
  • 9 gelatin sheets
  • 3 cl of juniper grappa
  • 4 red onions
  • 2 eggs
  • 1 tablespoon cayenne pepper
  • 1 tablespoon butter
  • balsamic vinegar to taste
  • Salt and Pepper To Taste


Take the beef and pork belly and cut them into cubes. Peel the onions, chop them finely and sauté them in a pan with butter. Take the minced meat and incorporate it into the sauce. Add the cream, eggs and spices and work everything to create a homogeneous mixture.

Place the dough in a bowl or bowls and sprinkle them with juniper grappa. Preheat the oven to 160° and place a baking tray with water and place the terrines on it. Cook in a bain-marie for approximately 1.30 minutes.

Prepare the jelly with the meat broth ( our recipe here ). Add a few drops of balsamic vinegar, salt and pepper to the broth for the jelly and boil for 10 minutes. When the terrines are ready, pour the gelatine on the surface and leave to cool. Remove from the mold, cut the mixture into slices and serve with a vinaigrette, mustard and steaming polenta.

Ideas for a unique dish with Black Angus?

Here is the list of our best recipes with beef that you can customize and embellish with all the cuts you will find in the Black Box: Black Angus meat for a Christmas menu with a super refined taste.

With real Black Angus roast: Baked Black Angus roast with chocolate. A delicious recipe with a special ingredient to complete the flavor of tender and soft meat.

With Black Angus braised beef: Barolo braised beef: the recipe for those who love the mountains. The cold arrives and among the holidaymakers there are also those who love the mountains and decide to escape to snowy destinations.

Black Angus Ground Beef: 2 Recipes with Ground Beef. To make a good dish, a few basic and "poor" ingredients are enough, but not in terms of taste. Tuscan cuisine is the perfect union between poor peasant tradition and good cuisine.