Where Does Angus Beef Come From?

Angus beef is one of the most popular types of beef around the world. With its rich marbling and buttery flavor, it’s no wonder Angus beef is a staple at steakhouses and on grilling menus. But have you ever wondered exactly where this prized meat comes from?

A Brief History of Angus Cattle

Angus cattle originated in Scotland in the early 19th century. They were bred in the counties of Aberdeenshire and Angus specifically to thrive in the harsh cold winters of Scotland. Their hardy nature and muscular bodies made them well-suited for the climate.

The first Angus cattle were imported to Australia and Tasmania in the 1800s. Soon after, they made their way to the United States in the late 19th century. Angus cattle were praised for traits like marbling, tenderness and adaptability. Their popularity among ranchers grew quickly across North America.

Today, Angus is the most common beef cattle breed in the United States. Black Angus cattle are naturally polled (meaning they are without horns), making them easier to manage. They are medium-sized, muscular animals that are predominately black, sometimes with a red tint.

Where Does Angus Beef Come From Today?

While originally from Scotland, most Angus beef today comes from cattle bred right here in the United States. There are over 340000 Angus beef farms across the country. The American Angus Association reports there are more than 18000 angus beef farmers just in the state of Texas alone.

Other top producers of Angus beef include

• Oklahoma
• Missouri
• Nebraska
• South Dakota
• Montana

So while Angus cattle originated in the cool climate of Scotland, today the breed thrives in the wide open spaces of the American Midwest and Southwest. Modern breeding and feeding practices have allowed Angus to become the dominant beef breed in the USA.

Why Angus Beef Is So Popular

There are a few key reasons why Angus beef has become so widespread and beloved by beef lovers:

Marbling

Angus cattle are known for their abundant marbling – the thin white lines of fat interspersed in the meat. Marbling is desirable because it makes beef more flavorful, tender and juicy, especially when cooked over high heat like grilling. Angus beef is highly marbled compared to other breeds.

Taste

The ample marbling gives Angus beef a remarkably rich, buttery flavor. The meat is finely textured and consistently tender. For beef aficionados, Angus is considered the superior tasting breed.

Heartiness

Angus are naturally sturdy animals that grow well on pasture and withstand cold climates. They have good calving ease and mothering abilities. This makes them easier for farmers to raise than other breeds.

Brand Recognition

The term “Angus” has become synonymous with high quality beef. Certifications like Certified Angus Beef have helped drive demand. When consumers see the Angus name, they expect a better eating experience.

So while many factors impact beef quality, the Angus breed reliably delivers the marbling, tenderness and flavor beef lovers crave. This had led to skyrocketing popularity over the last few decades.

How Angus Cattle Are Raised

The vast majority of Angus cattle spend their early months grazing on open pastureland. This allows them to roam and feed on natural grasses. At around 6-8 months of age, they are transitioned to a feedlot for “finishing”.

Finishing involves feeding the cattle a controlled, high-energy diet to promote fat marbling. The finisher diet consists of grains like corn, barley or wheat mixed with roughage and vitamin/mineral supplements. Finishing takes 3-6 months before harvest.

The switch to a grain-based diet before harvest maximizes the marbling that Angus are prized for. Some cattle are grass-finished, meaning they eat pasture their whole lives. However, the majority are grain-finished to enhance marbling.

Throughout their lives, Angus cattle are handled as humanely as possible. Responsible farmers ensure they have adequate space,socialization, healthcare and low-stress handling. While any large-scale meat production affects the environment, reputable Angus ranchers are conscious of conservation, land management and water use.

Angus Beef Cuts and Quality Grades

Angus beef is available in all the standard cuts you would find with other cattle breeds – ribeye, tenderloin, strip, brisket, chuck, etc. The most prized cuts tend to be from the loin and rib areas where marbling is highest.

In addition to being Angus breed, beef is graded by the USDA for quality. Angus beef aims to meet the top two tiers:

• Prime – The highest USDA grade, Prime beef is exceptionally marbled, making up about 3% of all graded beef. Prime Angus is the pinnacle of eating quality.

• Choice – The second tier grade, Choice beef still has good marbling. Most Angus beef is USDA Choice grade. Choice Angus tends to be better than an average Choice cut of beef.

Lower USDA grades include Select and Standard. To deliver consistent quality, brands like Certified Angus Beef only allow Prime and Choice grades to carry their label.

Is Angus Beef Healthy?

Angus beef, in moderation, can be part of a healthy diet. As with any red meat, it provides:

• High-quality, complete protein
• Iron, zinc, potassium and B-vitamins
• Creatine for muscle recovery
• Conjugated linoleic acid, a fatty acid linked to weight management

Grass-finished Angus also provides a higher level of anti-inflammatory omega-3 fats compared to grain-finished beef.

Of course, beef intake should be balanced with plenty of fruits, vegetables, whole grains, nuts/seeds and lean proteins. But enjoyed in a healthy, diverse diet, Angus beef offers nutritional value.

Cooking and Enjoying Angus Beef

Angus beef’s marbling makes it forgiving to cook. It can be grilled, sautéed, roasted or broiled with ease. Always let your steak rest after cooking to allow juices to redistribute. Here are some tips:

• Grill over direct high heat for the best sear. Don’t press down on the meat while cooking.

• Pan Sear in a very hot cast iron skillet to get a crust. Baste with butter as it cooks.

• Broil under high heat in the oven 3-4 inches from the element. Flip halfway through.

• For maximum juiciness, cook Angus steaks to medium rare or medium doneness. Use an instant read thermometer to check.

• Pair steaks with compound butter, chimichurri or béarnaise sauce.

Beyond steaks, Angus beef makes phenomenal burgers, meatballs, chili and more. Its versatility matches its outstanding flavor.

Is Angus Beef Worth the Price?

Angus beef does come at a higher price than conventional beef. But fans believe the eating experience is well worth the premium. The satisfying marbling and buttery flavor make Angus a popular splurge for steaks, roasts or grilling season. For the beef connoisseur, no other breed quite compares.

Of course, any quality beef of various breeds can make delicious steaks when raised conscientiously. But for a fool-proof flavorful steak, it’s hard to beat the real deal Angus. When you see that Angus label, you can take comfort knowing it came from cattle bred over centuries specifically for taste.

So while Angus origins harken back to the Scottish highlands, today it dominates American beef production. Its hearty nature, heavy marbling and beefy flavor have made it synonymous with a satisfying steak. For the carnivore, biting into a well-marbled Angus ribeye is beef perfection.