Black Angus

Black Angus is a breed of cattle that originated in Scotland. The term “Black Angus” is often used to refer to Angus cattle that are black in color, although the breed also includes red Angus cattle. Angus cattle are known for their muscular build, moderate size, and excellent meat quality.

The breed was developed in the early 19th century in the counties of Aberdeen and Angus in Scotland. The original Angus cattle were horned, but today, most Angus cattle are polled, meaning they naturally do not have horns. Angus cattle were first imported to the United States in the late 19th century and gained popularity due to their adaptability, hardiness, and ability to produce high-quality beef.

Black Angus cattle are known for their marbled meat, which is tender, flavorful, and well-suited for the beef industry. The meat is highly regarded for its tenderness, juiciness, and rich flavor profile. Due to these desirable characteristics, Angus beef is often considered a premium product and is in high demand in many countries.

The American Angus Association (AAA) is the largest beef breed organization in the United States and maintains a registry for Angus cattle. The AAA focuses on promoting the breed’s quality, maintaining breed standards, and providing services to Angus cattle breeders and producers.

Angus cattle are also commonly used in crossbreeding programs to improve the quality of beef in other cattle breeds. The influence of Angus genetics has been significant in the beef industry, contributing to the production of high-quality beef worldwide.

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