The Angus is a very old Irish cattle breed, are purchased only scottona specimens to bring them to Italy where the finishing is completed. The meat obtained from this particular process is recognized as being of excellent quality, it is delicate and soft and particularly digestible. The thread with cord is the most valuable part of the cattle. It is located under the loin and is very tender. From the initial part of the tenderloin, steaks are obtained, from the central medallions and from the tip of bocconcini and fillets mignon.