If you have ever watched a TV commercial for hamburgers or checked out a burger menu at a restaurant, you have probably come across the words “angus beef.” Many people believe that the word “angus” refers to the quality or grade of beef present within a burger or another type of meat. But in actuality, Angus refers to a specific breed of cattle that produces beef.
Angus cattle originated in Scotland before they eventually made their way to the United States in the 1870s. There are two types of angus cattle—Black Angus and Red Angus—but Red Angus cattle are much more rare than Black Angus cattle. Black Angus cattle feature a black hide and no horns, and they are known for growing faster than other types of cattle and producing beef that is marbled better than the beef produced by other cattle.
What is marbled beef? Well, it refers to the amount of intramuscular fat that is present in beef. Marbling can keep beef moist when it is being prepared at a high temperature, and some people also believe that it improves the flavor of beef and makes it more tender. The marbling of a piece of beef is what is used to help grade it. That’s not to say that all angus beef receives a high-quality grade from the USDA, but angus beef makes up a majority of the beef market because of its reputation. It is viewed favorably by many people, and many cattle breeders prefer to raise Angus cattle because it’s usually in high demand.
At Flying H Genetics, we work hard to provide our customers with the best Angus cattle in the business. We stock both Black Angus and Red Angus cattle and would be happy to talk to you about the differences between the two and what you can expect from each when it comes to the beef they produce. Contact us today for more information on Angus cattle.
