About Black Angus

The popular Black Angus cattle outrank most beef cattle breeds in popularity. Their reputation comes from a stocky build, docile nature, quick maturity and quality meat. Some restaurants boast that they serve only Angus beef.

  1. History

    • Originally a Scottish cattle breed, the Aberdeen Angus came from breeding cattle in the early nineteenth century. Generally black in color, the cattle are polled (have no horns).

    Name

    • Locally called "doddies," "hummlies" or "humble," the sturdy breed gained the Aberdeen Angus name from the Scotland districts of Aberdeen and Angus. Though some Angus associations register only Black Angus, the breed also produces Red Angus.

    Geography

    • Angus cattle adapt well to different climates. They thrive on green grass in temperate climates or seasons, and tolerate a change of diet well in winter or sparse seasons. They are popular from North America to New Zealand.

    Features

    • Angus calve easily, have high calf survival rates and gain marketable weight quickly. Their calm temperament and ability to forage make Angus herds easy to maintain.

    Benefits

    • Angus meat is naturally well marbled. Good marbling means that the fat is evenly dispersed in the muscle, resulting in tender meat after cooking.