WHY ANGUS?

Black Angus is the most popular beef breed of cattle in the United States – a Scottish breed of cattle. Formerly called Aberdeen Angus after their place of origin, Angus cattle are among the most commonly used breeds in American beef production. The Black Angus cattle that we see today originated from four Scottish bulls that were brought to Victoria, Kansas. A man named George Grant in the late 1800’s is thought to have brought these unique bulls to Kansas. Though we don’t know the exact herd from which these black bulls originated, it’s generally assumed that they’re from George Brown’s farm in Westertown, Fochabers, Scotland. They have become one of the most popular breeds in the world.

They’re popular among producers and consumers because they have more meat on their bones than other breeds as well as distinctive “marbling”—the flecks of fat, which contribute to flavor and texture. Angus Beef is known for its fine marbled meat, which means that the fat is evenly dispersed against the actual cut of meat. This marbling meat trait of Angus typically creates a more tender, juicy and flavorful meat than other breeds.

Angus cattle are raised all over the world and generally come in two colors: black and red. Angus Beef standards were developed in 1978. They were brought about in order to indicate particular levels of marbling, tenderness, age and color for the meat that qualified for the Angus Beef label.

Not only does the Certified Natural Angus Beef® brand meet the brand’s standards for all-natural beef, it also meets the brand’s marbling standards and 10 specifications for flavor and quality. These standards ensure consumers always enjoy premium beef with the wholesome goodness of the brand’s Natural products.

Black Angus cattle are definitely unique animals when compared with a traditional cow or bull you might see at a farm or pastures across the United States. They’re hardy, easy to raise, and provide healthy, high quality beef at a price our customers can afford. Vegetable diet fed Angus steers produce the type of meat that American consumers have grown to love and expect: a tasty, marbled, tender meat with smooth, consistent flavor.

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