Black Angus Cattle Information

Originating in Scotland, black Angus is the most popular breed of beef cattle in the United States. It is commonly known as “the business breed.” Crossing black Angus with other breeds improves the quality and amount of beef produced. Black Angus cattle have a gene called myostatin, which inhibits the growth of muscle in cattle. This gene creates the marbled texture of the meat.

  1. History

    • In 1873, four black Angus cattle were transported to Kansas from Scotland by George Grant. Because black Angus cattle have no horns, these cattle were initially considered “freaks” by most people of the Kansas plains. Grant crossed his black Angus cattle with Texas longhorn cattle, creating a large number of hornless black calves that survived winters on the range better and weighed more in the spring. The impression the black Angus cattle made on American people was significant; between 1878 and 1883, 1,200 more black Angus cattle were imported to the Kansas plains. Crossing black Angus stock with other breeds has become common practice because carcass quality and milking ability are both improved and black Angus cows calve easily and have demonstrated good calf-rearing ability.

    Appearance

    • Black Angus cows are solid black in color, though the udder may be white. The glossy black coat helps act as a natural sun block, protecting the cow against cancers and sunburn, even in the winter when light is reflected from the snow. Black Angus are naturally polled, or hornless, and are commonly used as a genetic “dehorner” because the polled gene is dominant.

    Temperament

    • Black Angus cattle are more docile than many other breeds. Crossbreeding with black Angus stock virtually eliminates the odds of dysotacia, or difficulty calving. Black Angus cows have a strong mothering instinct and a calm temperament.

    Raising Black Angus Cattle

    • Black Angus puts the most beef on the hoof with the least amount of work. If you plan on raising your own black Angus cattle, make sure you have adequate pasture and shelter for your area. Start with the best animals you can afford. To keep costs down, start with cows only and artificially inseminate them rather than purchasing a bull you will have to shelter and feed year-round for his three to four months of service. Black Angus cows have little to no difficulty calving and are naturally talented at calf-rearing. Cows mature around two years of age.

    Black Angus Beef

    • To promote Angus beef as a higher quality beef than that of regular cattle, the American Angus Association set up the “Certified Angus Beef” brand in 1978. Cattle are eligible for this brand if they exhibit the Angus influence and are at least 51 percent black. They must have a modest or higher degree of marbling with a medium or fine marbling texture. Certified Angus beef must have less than 1,000 lbs. of hot (unrefrigerated) carcass weight, less than 1 inch of fat thickness, moderately thick muscling, and 10 to 16 square inches of ribeye area. The cattle must have no hump on the neck and the meat must be free of capillary rupture with no dark cutting characteristics, meaning the meat must “bloom” or brighten when cut and exposed to air. Angus beef has more marbling, better texture, and is generally considered higher quality than other types of beef.