May 27, 2025
When it comes to quality beef, the name Angus almost always comes up. But what makes this breed so special? And is it really better than others?
Angus cows – officially known as Aberdeen Angus – originate from Scotland, where they have been bred since the 16th century. In the early 1800s,
the Scottish farmer Hugh Watson deliberately selected the black, hornless cattle from which the Black
Angus bloodline. Thanks to its remarkable adaptability and excellent meat qualities, Angus quickly gained popularity and was introduced to North America in the 1870s.
Translated with DeepL.com (free version)
One of the most important characteristics of Angus beef is the marbling – those fine states of fat evenly distributed among the muscle fibers. This not only makes the meat more tender, but also gives it a richer flavor. The marbling is not just a matter of appearance: during cooking, the fat melts slowly, giving the meat its natural tenderness and intense flavor.
But Angus isn’t just prized for its marbling. This breed naturally produces meat with shorter and finer muscle fibers, which means the texture is softer even in the leanest areas.
Many believe that if a product carries the Angus name, it is automatically premium quality – but this is not always true. The Angus name refers only to the breed, and the quality of the meat depends largely on how the animals are raised and fed, as well as the grading system (such as USDA or other international standards).
Whether you want a juicy steak, a flavorful burger or tender beef, Angus is a great choice. It’s no coincidence
steakhouses and premium burger chains in the world use this meat.
But is it really better? It depends on the Angus we’re talking about. A regular Angus isn’t necessarily superior to a well-maintained cattle of another breed, but a properly bred and carefully selected Angus certainly offers a top-notch dining experience.
After all, all you need for a good roast is a little salt, pepper and a hot pan.
Leave a Comment: