Level of Marbling

The level of marbling (silky, tiny threads of soft fat woven through the muscle) is a crucial factor in determining the beef quality and eatability. This is why IBP only uses beef of the top 3 quality grades available in the U.S. The marbling dissolves during cooking as a natural internal baste, which produces juicy, tender, and tasty steaks.

Jack’s Creek – Premium Australian Beef

Jack’s Creek is a family-owned and operated ranch in Australia run by the Warmoll family, who emigrated from Ireland in 1852. Today the family ranch is situated on the Great Dividing Range, known for its temperate climate and reliable rainfall. Jack’s Creek is a third-generation agricultural family business where quality is passed through all organizational structures and processes: from the purchase of grain to rearing the animals and the special cuts of meat at the end. While at all times considering EU and halal regulations, the entire process is also monitored by audits, and each piece of meat can be tracked throughout the entire production and transport cycle.

What more could you want from your steak today  other than sensational marbling, perfect texture, wonderful tenderness, and UMAMI flavour?

Black Angus steak is food culture at its finest. But a perfect steak can only come from quality beef produced under optimal conditions. Such is the case in the vast landscape of New South Wales, Australia, with its temperate climate, where experienced cattle breeders bring up their pure Black Angus cattle on his Jack’s Creek Farm by combining grazing and grain in their diet. The result is high-end meat featuring sensational marbling. Only the very best breeding lines from the region are used for breeding at Jack’s Creek Farm.

The animals are reared in two ways: at first, the young cattle graze idly on the green, hilly pastures among kangaroos, watched over by cowboys on horses. Later, in their second year, they are kept in vast enclosures called feedlots where they are fed at least 150 days’ worth of grain, bought from regional producers and guaranteed free of genetically treated organisms, growth-promoting additives or hormones. The grains consist of barley, oats and a bit of soy, but the animals are free to continue grazing. The way in which the animals are reared and kept create ideal conditions for a balanced life, thus producing high quality and healthy meet with the desired marbling. 

If you think of a steak today, you think of Angus. This enormous popularity has a simple reason: the tenderness of the meat and its intense marbling. Angus cattle have an extraordinary ability to use intramuscular fat as flavour carrier during the so-called finishing phase. With the combination of taste, tenderness, texture, colour of meat and an optimal amount of fat, the result is truly delicious.

World’s Best Steak Winners – Four Times!

Jack’s Creek is a leading Australian premium beef producer, holding the title of “World’s Best Steak Producer”, received in 2015 and 2016, as well as the “World’s Best Fillet Steak” winner in 2017 and “World’s Best Strip Loin Steak” in 2019.


Full blood Japanese Black Wagyu (Kuroge Washu), raised in the Kagoshima Prefecture, is the winner of the 2017 “Wagyu Olympics”. Kagoshima Prefecture is located on Japan’s southern island, Kyushu. Like fine wines, the flavours and legendary intramuscular fat structures of Japanese Wagyu vary noticeably, based on genetics, feeding protocols, and husbandry.

Wagyu Japanese beef is sourced from Nozaki Farm coop, where decades of breeding have produced a herd that delivers 70% A5 grade Wagyu, an unparalleled level of quality and consistency, which has made Kagoshima the largest producing prefecture in Japan.

Japanese Kagoshima Black cattle are blessed with the sun and natural surroundings of a warm tropical island. Japanese Black cattle comprise about 90% of the Wagyu cattle breeds. Japanese Black cattle from Kagoshima Prefecture are the most numerous in Japan and are marketed under the brand name “Kagoshima (Black) Beef”.

What is Japanese Wagyu?

Each and every head of Wagyu cattle are raised to be healthy animals, given time and attention, and raised lovingly by feeding specialist in the vast open spaces of Japan. In addition to a well-managed environment, they are fed with a mixture of hay and highly nutritious, safe compound feeds – a carefully designed diet including rice, hay, wheat, and bran to raise cattle that are both healthy and produce great tasting beef, and cattle sheds kept in immaculate condition so as not to stress the delicate cattle.

Human compassion and attention

Wagyu cattle are bred with human compassion and attention.  Farmers who breed Wagyu cattle raise them with careful attention to detail as if they were their own children, keeping a close eye on everything, including their physical condition. Outstanding production technologies and the pride of the master in pursuit of perfect Wagyu gives way to a superior quality found nowhere else in the world.

  San Alberto Angus (Frigorífico Las Piedras – Uruguay)

The animals processed for the San Alberto Angus brand come from a known source, thanks to the loyalty programme among Las Piedras producers. The plant boasts an avant-garde electronic traceability system to track all livestock. The production process complies with strict sustainability and animal welfare standards.

The beef cuts of San Alberto are produced from young steers and heifers which meet the strict requirements of the special programme for high-quality import beef for the European Union.

The most remarkable aspect of this special programme for high-quality import beef for the EU is the care that is given to the specific feed for the animals. The steers and heifers first graze on lush and green pastures. They then stay in open feeding areas for a minimum of 100 days where they are given special feed that includes a mixture of maize, cereals, hay and alfalfa grass. This special feed gives the meat its distinctive taste and character that makes it much-loved by chefs throughout Europe.

Frigorífico Las Piedras

Frigorífico Las Piedras S.A. is a family-owned meatpacking business that was founded in 1978. It carried out its first export shipment two years later.

As the only entirely nationally funded meatpacking plant of its stature, Las Piedras has become one of the top meatpackers in the industry.

Harmony with its surroundings

Conveniently located 20 minutes from the Port of Montevideo, Las Piedras’ 24,000-square-metre plant is built on a 110-hectare property. Production is carried out in harmony with its surrounding natural environment, seamlessly combining technology and good practices to achieve it.

Star Ranch Angus

The IBP brand continues to form the foundation of its presence in Europe and is now reinforced with the Black Angus beef brand Star Ranch.

The cattle are raised and fed according to the same principles as the IBP brand. The difference is the breed: Star Ranch brand is selected and verified 100% Black Angus beef.

100% US Black Angus beef

Star Ranch Angus delivers the consistent quality and taste that your customers demand. Star Ranch Black Angus beef brings a high-quality dining experience time after time. It is selected due to its tenderness and rich flavor.

Star Ranch is 100% US Black Angus beef, Grade “A” Maturity (the most recent USDA recognized category for beef cattle), it’s hand-selected and hand-trimmed. Available in USDA Prime and Choice.

100% commitment

Star Ranch Angus is committed to consumers to deliver quality Black Angus beef that is consistently tender and rich in flavor, which you can confidently and proudly serve to your customers.

“We have one goal with this brand, and that is to provide consumers with delicious, affordable 100% Black Angus beef,” says Rick Janke, brand manager for Tyson Fresh Meats. “We’re completely confident in our products and want our consumers to be confident that they will always have a great meal when they pick up a package of Star Ranch Angus beef.” The “100% Satisfaction Guaranteed”

No quality questions

Star Ranch Black Angus beef has the consistent quality and taste for the consumer’s demand.

  • 100% Black Angus beef for flavorful product
  • USDA Choice quality grade for consistently juicy beef
  • Grade “A” maturity to ensure premium color, texture and tenderness
  • Hand-selected and hand-trimmed for

optimum uniformity and consistency

  • Proud product of the USA

ANZCO Foods Beef


Formerly known as Canterbury Beef and Riverlands, ANZCO has retired these names and replaced them with their very own product brand – ANZCO Foods Beef, producing and delivering the same tender, succulent and nutritious beef, the way nature intended.

Created by nature.

World-famous for its fertile soils, temperate climate and unspoilt landscape, New Zealand is the perfect natural environment to raise premium beef.

ANZCO considers its farmers to be the best in the world, ensuring that their animals have been cared for the way that nature intended. This results in meat that is full of flavour, natural and nutritious

Company details

Office in Lithuania