What is Angus Beef? The Complete Guide to This Popular Breed

Angus beef is one of the most popular breeds of cattle worldwide, known for its flavorful and tender meat. But what exactly is Angus beef and how does it differ from other types of beef on the market?

In this comprehensive guide. we’ll cover everything you need to know about Angus cattle and beef including

• The history and origins of Angus cattle
• Angus cattle characteristics
• Differences between Angus and other breeds
• Grading systems for Angus beef
• Certified Angus Beef program
• Factors to consider when buying Angus beef
• How to cook Angus beef

Let’s dive in!

A Brief History of Angus Cattle

Angus cattle originated from Aberdeen and Angus counties in Scotland. They are one of the earliest beef cattle breeds, with roots dating back to the early 1800s.

The breed was initially called “Aberdeen Angus” after the regions where it was developed. Angus cattle were bred to thrive in cold, rugged conditions and had a reputation for producing fine-textured, flavorful beef.

In 1873, the first Angus cattle were brought over to the United States by a cattle rancher named George Grant. He transported four bulls from Scotland to establish a cattle ranch in Kansas. Over the next few decades, Angus gained popularity across the US for their resilience, easy management and high-quality beef.

By the late 1910s, the American Angus Association began promoting registered Black Angus over Red Angus cattle. Today, the American Angus Association continues to register only solid black Angus cattle. There is a separate association for Red Angus cattle called the Red Angus Association of America.

Characteristics of Angus Cattle

So what makes Angus cattle special compared to other beef breeds? Here are some of the defining traits:

• Color – Angus cattle are naturally black, red or white. Black Angus are the most common.

• Polled – Angus cattle are polled, meaning they naturally do not grow horns. This makes them easier to manage.

• Hardy – Angus are adaptable, resilient and able to thrive in harsh weather conditions.

• High marbling – Angus beef is known for extensive marbling or intramuscular fat, which enhances flavor and tenderness.

• Calm temperament – Angus cattle are very docile with a calm nature.

• Good maternal traits – Angus make great mother cows that produce calves efficiently.

How Does Angus Beef Compare to Other Breeds?

Angus beef is often touted as superior to regular beef. But what exactly is the difference between Angus beef and other breeds like Hereford or Shorthorn cattle?

There are a few key distinctions:

• Breed – Angus beef comes from purebred Angus cattle while regular beef can come from a mix of breeds.

• USDA grading – Angus beef must meet Certified Angus Beef standards including USDA Choice or Prime grades. Regular beef can qualify for any USDA grade.

• Marbling – Angus is renowned for its marbling while other beef really depends on the breed, diet and ranch practices. Well-marbled Choice or Prime beef from other breeds can be comparable to Angus.

• Price – Due to demand and tight standards, Angus beef usually costs 20-30% more than regular beef.

So the breed alone doesn’t account for quality. Raising, feeding and USDA grading are also major factors that affect beef quality. With its extensive marbling, Angus beef does frequently meet Prime or Choice quality standards. But ultimately, the grade matters more than the breed when determining quality.

Angus Beef Grading System

In the United States, Angus beef is graded by the USDA (United States Department of Agriculture) grading system. This same system applies to all beef sold in the US.

The USDA evaluates beef based on two major factors:

• Marbling – This is the fine streaks of fat within the lean meat. More marbling means better taste and tenderness.

• Maturity – The age of the animal when slaughtered. Younger beef has finer texture and flavor.

Based on these criteria, the USDA assigns quality grades:

• Prime – Highest grade, heavily marbled. About 2% of beef qualifies.

• Choice – Excellent quality with slight less marbling than Prime. Makes up about 18% of beef.

• Select – Very uniform, lean and moderately tender. Makes up about 55% of beef.

• Standard and Commercial – Varying degrees of tenderness and marbling. About 25% of beef.

The top two grades, Prime and Choice, offer the richest taste and tenderest texture. Most Angus beef qualifies for Prime or Choice. Select is still good quality beef that is leaner with moderate tenderness. The lower grades have less marbling and can be less tender when cooked.

So for the best Angus beef, look for the Prime or Choice USDA stamp. This signifies it has met the highest standards for juiciness, flavor and tenderness.

Certified Angus Beef Program

Not all beef labeled as “Angus” meets strict quality standards. Some may only come from Angus-influenced cattle breeds. This is where the Certified Angus Beef (CAB) program comes in.

CAB is a branded program administered by the American Angus Association. For beef to qualify as Certified Angus Beef it must meet all of these requirements:

• Come from Angus cattle with a predominantly black coat
• Have modest or higher marbling
• Meet Prime or Choice USDA grades
• Pass certification tasting for tenderness
• Have no hump on the neck exceeding 2 inches
• Have superior muscling and appearance

Essentially, CAB represents the top tier of Angus beef. Less than 10% of all Angus cattle meet the standards for Certified Angus Beef. When you see the distinct Certified Angus Beef logo, it signifies the highest caliber product. This can help justify the premium price of certified Angus over generic Angus beef.

Buying Tips for Angus Beef

When purchasing Angus beef either at the store or restaurant, here are some tips to find the best quality:

• Look for grades – Check for Prime or Choice USDA stamps to get well-marbled, tender Angus beef.

• Certified Angus Beef – This logo denotes the highest tier of Angus. Less than 10% of Angus beef qualifies.

• Marbling – More white fatty streaks equals more flavor and moisture.

• Cost – Expect to pay around 20-30% more for Angus over regular beef. Certified Angus costs the most.

• Labeling – Ensure the label states “100% Angus” meaning purely from the Angus breed, not just Angus-influenced crossbreeds.

• Color – Raw Angus beef should be bright cherry red, not pale or brown.

Following these simple tips will help you select the best tasting Angus beef for your budget.

Cooking Tips for Angus Beef

Angus beef is so flavorful and tender that simple preparation methods really let the quality shine. Here are some top cooking tips:

• Grill – The high heat of grilling caramelizes the outside while keeping the inside moist. Ideal for steaks.

• Pan sear – Cook steaks in a very hot pan for a crispy crust. Baste with butter for extra richness.

• Oven roast – Slow roasting tenderizes roasts while concentrating the meaty flavor.

• Braise – Braising tougher Angus cuts like brisket results in succulent, fall-apart meat.

• Sous vide – Seal steaks in a bag then water bath cook for the ultimate tenderness.

• Reverse sear – Oven roast then sear to get a perfect medium-rare throughout thick steaks.

• Season simply – Just salt and pepper lets the natural flavor shine. Compound butters also pair nicely.

• Don’t overcook – Cook to no more than medium rare to prevent drying out this premium beef.

Following these tips will ensure your Certified Angus steaks, roasts and other cuts turn out incredibly juicy, buttery and packed with flavor.

Angus Beef Cuts to Try

From rich ribeyes to tender fillets, Angus beef delivers an exceptional eating experience. Here are some of the top Angus cuts to try:

• Ribeye – Most marbled and beefy flavored. The prime rib roast cut into steaks.

• Filet mignon – Extremely tender though less fat. Best pan seared or grilled.

• Strip loin – Also called New York strip. A perfect balance of tenderness and bold flavor.

• Tenderloin – Very lean yet melt-in-your-mouth tender. Great for roasting whole.

• Sirloin – Budget-friendly cut that’s still fairly tender. Works well grilled.

• Brisket – Needs slow cooking but rewards with insane fall-apart tenderness.

• Short ribs – Similar to brisket with big beefy taste. Braise or grill low and slow.

Treat yourself to these incredible cuts of Angus beef for an indulgent, upscale steakhouse meal at home.

Is Angus Beef Worth It?

Given the significant price premium of Angus beef compared to regular beef, is it really worth splurging on?

For special occasions or when you want to treat yourself to a restaurant-quality steak at home, Angus beef delivers. You can expect:

• More extensive marbling for increased juiciness and flavor
• Guaranteed tenderness from USDA Prime or Choice grading
• Unique buttery, almost nutty flavor from high fat content
• Consistent quality and eating experience

However, if feeding a family daily or cooking for a crowd, the cost of Angus beef can add up quickly. Choosing Choice grade beef from other breeds can still offer excellent quality for a more budget-friendly price.

Many factors affect beef quality—breed, diet, type of cut and USDA grade all matter. While Angus beef consistently provides superb texture and taste, the premium price makes it more of an occasional indulgence for when you want a truly exceptional steak.

Hailing from Scotland, Angus cattle are hardy black and red cows that produce famously tender and well-marbled beef. Angus beef’s extensive marbling gives it a distinctively rich and buttery flavor profile. Due to its elite eating qualities, Angus beef costs more than regular beef. Opt for Prime or Choice Angus grades and Certified Angus Beef for the very best quality. When cooked simply using high heat methods, Angus beef steaks and roasts offer a world-class steakhouse experience. Though certainly a splurge, Angus beef delivers incredible tenderness and flavor worthy of a special celebration.