Braveheart Brings U.S. Black Angus to the Philippine Table

As more meltingly-marbled breeds of beef find their way into fine dining menus, the steak continues to cement itself as one of the most prized ingredients in contemporary culinary culture. Expensive imported beef labels, like Wagyu or Hanwoo, have long been framed as objective indicators of guaranteed excellence: a consistent guarantee of melt-in-your-mouth umami richness. Yet, for many people and most circumstances, these fatty slices of red meat are not always the appropriate choice. Whether you are a home cook who is intimidated by handling high-grade steaks, or simply a diner looking for a steak with more balance, options may seem limited. 

As Filipinos are projected to consume steaks at a higher rate than ever, most of which will be imported beef, options on the market often seem to be lower-quality cuts covered in freezer burns or vaunted breeds that may cost more than dining out.

Companies like U.S.-based Braveheart Black Angus Beef are one of the few exceptions. Delivering top-tier restaurant-quality beef at home, the brand has become a reliable source of premium daily driver steaks. Delivering the typical bold and beefy notes of Angus steaks in a vessel far more tender than many of its peers, the secrets behind Braveheart’s product lie in how they take care of livestock. 

Julio “Jun” Sy, owner of Braveheart-supplier One World Deli, stated five main factors that affect the final taste of any meat product: weather, feed, stress of the animal, slaughter weight, and genetics. For Sy, Braveheart’s excellence lies in their ability to control these variables. Cooler climate cattle farms, like the company’s sites in Nebraska, are best suited for beef cattle as these conditions are scientifically proven to reduce heat stress. In terms of diet, Sy remarked that Braveheart feeds their Black Angus corn cereal, as opposed to corn which is harder to digest, and as a result, reduces “stress on cow bowels.” The company’s standard is also to raise their cattle to more than 850 pounds at the time of slaughter, a significantly lighter weight than most livestock producers who overfeed their cows. 

However, of all its production factors, Braveheart is most well-known for its fully traceable PathProven genetic system. According to the company, this “first-of-its-kind DNA-based traceability system,” exclusive to Braveheart, ensures that their product delivers the highest percentage of Black Angus purity in the industry. Genetic tracking doesn’t just ensure flavor via breeding purity, but also monitors feeding, health and inhumane treatment to ensure the best possible product reaches consumers.

By virtue of their rigorous breeding standards, Braveheart is a relatively small-scale exporter. Despite this, the Philippines is impressively the only country outside of the United States that imports the company’s steaks. Perhaps in part because the country imported more than 23,000 metric tonnes of beef from Australia alone last year, the Filipino market is one ripe with opportunity. 

Aside from appearing behind the deli glass at One World’s storefronts, Braveheart has also been the premier beef choice for award-winning British-Filipino chef Josh Boutwood. Even before he was awarded his two stars in the country’s inaugural Michelin ceremony last year, Chef Boutwood was already using Braveheart across his restaurants.

“I’ve been using [Braveheart Black Angus products] for many years now,” says the chef, praising the beef for its subtly sweet flavor profile. In an event showcasing the potential of the brand’s beef at his restaurant Ember, the chef put together a menu that displayed a broad range of methods that the Black Angus meats could be prepared, even for home cooks. 

From the savory smoked tartare appetizer, to the rich ragu for the cavatelli, down to the melt-in-your-mouth braised short rib, Boutwood skillfully displayed the flavor and textural range Braveheart allows cooks to play with. Whether trying to get a perfect bite of short rib, pickled toppings and the tostada chip, or wiping leftover vestiges of ragu sauce with chef’s signature sourdough bread, the Michelin chef made his familiarity with the ingredient clear in every plate.

Of course, the main attraction of the evening was the “Braveheart Rib” which chef Josh prepared hours before the dinner, taking the large cut of beef repeatedly on and off the fire until it achieved the perfect charred doneness. Though the most conventional preparation of the evening, the steak course undoubtedly brought out the most from the product, putting its juicy umami on full display, making the perfect case for why Braveheart should be a consideration for any serious beef-lover in the city. 

Braveheart Black Angus beef is available at One World Deli.