The meat of Canadian Heritage Angus Beef comes from Black and Red Angus cattle up to 30 months old. In Southwest Canada, only eight ranchers dedicate themselves to this extensive form of livestock farming. The Black and Red Angus cattle live in one of the healthiest regions of our world. The Canadian Food Inspection Agency (CFIA) supervises the production, protocol, and procedure surrounding the processing of the Black and Red Angus cattle. Clean air, clean water, and an optimal climate play a major role in the quality of these cattle. Heritage Angus animals are never given antibiotics, hormones, or steroids. Everything revolves around harmony with nature, both in terms of nutrition and living environment. That is why this meat is mild in flavor and has a better texture.
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