What Is Angus Beef?

Angus Beef — a popular breed of black cattle that ranges in quality, but can yield well-marbled beef. Angus beef comes from the Aberdeen Angus breed of cattle and is known for its high quality, flavor, and tenderness, primarily due to its high marbling.

The term Angus does not imply that the beef is organic, natural, or of a higher grade than any other type of beef. Angus is the name of the breed of cattle that was specifically bred from cattle indigenous of Scotland by a man named Hugh Watson in the mid-19th century. It is believed that nearly all the Black Angus cattle alive today came from the results of Watson's attempts to maximize the black hide of these animals. In the 1870s these cattle were brought to the United States and by the 1880s, the American Angus Association was founded.

There are Black and Red Angus, but the Red Angus is not recognized by the American Angus Association and is a much rarer breed. (In fact, breeders are not permitted to register their Red Angus cattle with the American Angus Association.) The Black Angus, or more commonly, Angus, is a black-hided breed without horns (also referred to as polled). The Angus breed has a number of advantages in the quality and production of the meat, and it quickly became a favored breeding stock to reduce problems of over-breeding in other lines of cattle. Because of this, and the general popularity of Angus by ranchers, it has become the most popular breed in the United States.

What Does Angus Beef Taste Like?

Angus beef develops with better marbling (the amount of intramuscular fat) than most cattle. Most people agree that marbling improves flavor, tenderness, and keeps meat moist while cooking, especially at high temperatures. Beef is graded based on marbling, with the highest degree of marbling reserved for the Prime grade. (Prime represents less than three percent of all beef produced.)

How to Cook Angus Beef

Since Angus beef is a specific breed of cattle and not a specific type of beef, you cook it the same way you would cook any other meat. If you purchase ground Angus beef, you need to cook it until there is no longer any pink showing (unless you use it to make burgers—then simply cook to your liking); if you are making a roast or grilling a steak, you should cook it until it reaches your preferred doneness. Because Angus beef is generally more expensive than other beef, you want to make sure you don't overcook the cut, dry out the meat, and ruin your meal.

Angus Beef vs. Other Breeds

All beef in the United States is inspected by the U.S. Department of Agriculture; this is mandatory and is performed for the reason of food safety. However, when it comes to determining whether the beef is Angus or not, it is the breeder's responsibility to prove to the USDA that the beef is Angus—and this is as basic as showing that the cattle's hide is at least 51 percent black. To be classified as Angus, the breed of cattle is legally determined by visual inspection only (known as its phenotype). There is no genetic testing done to say exactly which breed it is.

This means that meat and meat products labeled as Angus might or might not be mostly Angus. Because Angus is the most common breed of cattle in the United States, you can feel confident that most of the meat you buy is Angus or at least partly Angus. Of the 86 USDA recognized certified brands representing 25 percent of all produced beef in the United States, 63 contain the term Angus. Angus is the magic word for beef marketing, and with that Angus label, you will pay more for the beef.

There is a lot of deception in beef labeling. Stores sell lower grade beef with stickers that say things like "Butcher's Choice" or "Prime Value." Similarly, lower graded beef or frequently ungraded beef get the Angus stamp and are sold to fast food chains as well as a whole host of other uses. This is not to say that these products are not made with Angus beef; it is just a reminder that if the label says Angus, it doesn't necessarily mean quality.

Good quality Angus beef will be labeled with the logo "Certified Angus Beef," a brand created by the American Angus Association. This brand, established in 1978, requires the beef to pass 10 quality standards falling into three categories: marbling and maturity, consistent sizing, and quality appearance and tenderness.1 The cattle must also be Angus by more than just a 51 percent black definition.