What is “Black Angus” beef?
The Angus breed of cattle dates back to the 1800s in Scotland, but the first Angus cows in America were imported in 1873 by George Grant.1 This new breed of cattle stood apart not only in their robust health and good demeanor, but also in their high quality beef. Angus cattle quickly garnered attention from ranchers and grew to become the preferred breed that it is today, with the Black Angus breed gaining favor over Red Angus. What separates Black Angus beef from other breeds is its high degree of marbling and fine texture, which determines the unique flavor and high demand. Black Angus beef has proven to consistently have more marbling and grade higher on the USDA beef-grading standard than other breeds. In addition, Angus cattle continuously show more evenly distributed growth and less trim than other breeds, which le2 ads to a better, more uniform cut of meat.3 Black Angus cattle also have many advantages from the ranchers’ point of view as well. Black Angus cattle are a strong bre
