The process of ageing softens the muscle fibre and increases the overall quality, tenderness and flavour of the beef.
Beef carcasses are expertly cooled in chilled rooms at our facility. Beef primal cuts are deboned and placed in special barrier bags, vacuumed and sent through a steam tunnel to ensure that a tight vacuum is achieved and then checked that the bag and vacuum seal are intact.
For optimal shelf life, our steak cuts are deep-chilled and aged – inside a special barrier vacuum bag – for a minimum of 21 days. This process is called wet-ageing. During maturation, extra care is taken to maintain the cold chain at all times to ensure the product retains its optimal quality. It is vital that the cold chain is also maintained at the end destination, i.e. the restaurant, retail shop or at home.
The Sparta Angus sirloin is a quality marbled steak that is beautifully tender and full of flavour. Our sirloin steaks are well suited to grilling and are ideal for exact and easy portioning when purchased as a whole primal.
The Sparta Angus fillet is everything you could want from a fillet. Lean, succulent and elegant, its distinct melt-in-your-mouth texture makes this cut world-renowned.
The Sparta Angus rump is flavourful and perfect as a portioned steak. It is also great when kept whole and roasted.
Angus Rump Pichana
This South African favourite is the cap of the rump. Full of all the flavour of the rump, it is in our opinion the pick of the cut.
Angus Rump Tail
The Sparta Angus rump tail is cut from the tail end of the rump steak. This cut continues to grow in popularity due to its fantastic flavour. It is excellent for grilling, frying or open-flame cooking.
Angus Ribeye Cap On
With this cut you can expect all the flavour of a standard ribeye and more. The cap that is wrapped around the cube roll is not removed but kept on, adding even more flavour to this already spectacular cut of meat.
The Sparta Angus ribeye steaks are perfectly tender and a slice of heaven. Packed full of forequarter flavour, it’s a steak guaranteed to get those taste buds going!
Angus Bavette Steak
This popular bistro-style steak, called ‘Bavette D’aloyau’ in France, is a real all-rounder and equally delicious grilled, stir-fried or pan-fried. The fan-shaped cut is part of the skirt and flank steak family and is packed full of beefy flavour.
Angus Flank Steak
The Sparta Angus thin flank steak is lean and bursting with flavour. This cut is primarily used for fajitas and stir-frying and should be sliced thinly and against the grain. Marinade it whole for the perfect burger or prego steak.
Angus Short Rib Meaty Fingers
These fingers consist of the meat found above and between the bone. It is full of flavour, needing minimal spicing. Cook it low and slow for the best results.
Angus Gourmet Burgers
The Sparta Angus burger patties are available in 150g and 200g sizes. This succulent, coarsely ground loose patty has a distinctly homemade look and texture.
A favourite South African ‘anytime’ snack. Sparta’s marbled Angus beef, sprinkled with our secret blend of spices, will have you reaching for more.
Our award-winning Sparta Angus droёwors is delicately made and packed with traditional flavours of cloves and coriander. Containing the perfect fat-to-meat ratio, it’s the ideal on-the-go snack!
Not too hot and not too mild, Sparta’s succulent Angus beef chilli sticks are dangerously “more-ish”!