Angus beef is a paragon of high-quality meats, particularly the Aberdeen Angus variety. Originating from the Angus County of Scotland, this breed has garnered global recognition as one of the most delicious and premium types of beef available.
The Angus carne cattle breed has two primary types: Black and Red Angus. While both are small yet heavy — with females weighing around 700 kg and males exceeding 1000 kg — they are distinctive in their unique marbling patterns, which add a special texture and flavour to the meat.
The Science Behind the Flavour
Angus beef is renowned for its rich fat content, around 18-20%. During cooking, this fat melts, releasing an irresistible aroma and adding unparalleled juiciness and tenderness to the meat.
Angus beef’s global reputation can be traced back to George Grant, a Scotsman who moved to Kansas. He is credited with bringing the delightful taste of Angus beef to a broader audience, particularly in the United States.
Today, Angus beef varieties are bred worldwide. From the American, Angus bred in the United States to the Argentinian, Irish, and Australian Angus, this cattle breed has proven its adaptability to various climates and has conquered palates across the globe.
When it comes to choosing high-quality Angus beef, several factors should be considered. These include the meat’s origin, the date of slaughter, and the percentage of marbling. The latter is particularly important as a high percentage of marbling (at least 15-20%) is a testament to the meat’s quality.
Besides being delicious, Angus beef also offers nutritional benefits. Its natural diet and lifestyle, which includes grazing on untainted lands, make the meat rich in Omega-3 and free from carbohydrates.
