Angus beef is a favorite of consumers for its quality and taste.
Through the marketing and promotional efforts of the American Angus Association, Angus cattle have found huge success with cattle producers as well as consumers. Angus cattle are commonly referred to as Black Angus, though the breed association considers this a redundancy: all purebred Angus are black. Black Angus cattle are hardy and versatile, making them a profit generating breed for producers, while carcasses produce high quality meat that is a favorite of consumers.
History
Angus cattle are indigenous to Scotland and originally were found in many colors. Black was chosen as the standard as breeders worked to improve their stock during the 1800s.
Black Angus cattle were first imported to the United States in 1873. A Scot named George Grant brought four Black Angus bulls to his home in Kansas. The breed was shown at the Kansas City Livestock Exposition that same year. However, their polled heads and black color were considered abnormal compared to popular breeds at the time. Undaunted, Grant crossed the Black Angus with Texas longhorn stock, creating cattle that were hardier and gained weight even through the winter. The Black Angus breed exploded with 1200 head imported from Scotland from 1878 to 1883.
American Angus Association
The American Angus Association was formed in 1883 under the name, American Aberdeen-Angus Breeders' Association. The Association promotes the Black Angus breed through various programs. It also maintains the world's largest beef cattle registry and database. Headquartered in Saint Joseph, Missouri, the Association also issues registration certificates, recording more cattle each year than any other beef cattle registry.
Breed Characteristics
Black Angus cattle have numerous advantages for a producer as they are adaptable to various environments and low maintenance. A docile breed with a good disposition, Black Angus are easier to handle and process than other breeds.
Black Angus are polled, born without horns, which minimizes injuries once the cattle reach the feedlot and are moderate in size. Their black color protects the skin from sun and snow burns, as well as cancer eye, a condition that affects other breeds.
Known for their tremendous carcass quality, Black Angus meat has good marbling ability, the uniformity of fat throughout the meat, which creates great taste for the consumer.
Raising Black Angus
Black Angus cattle enjoy tremendous calving ease due to a lower birth weight than other beef cattle. This trait is offset with rapid growth after calving. Black Angus cows are also known for their maternal instincts and have excellent milk producing capability with few udder problems. Cows mature early and have high fertility rates, meaning that more calves can be produced in a shorter time period than other breeds.
Certified Angus Beef
The American Angus Association created Certified Angus Beef (C.A.B.), the nation's first branded beef program, to promote Black Angus beef. C.A.B. develops a premium quality beef supply, monitor sales and institutes marketing programs which have generated $250 million in packer paid premiums. C.A.B. has formed partnerships for the distribution and sales of its beef and now has over 14,000 licensed partners including feedlots, processors, restaurants, and grocers. Its programs are found in 39 countries. C.A.B. has worked to brand Black Angus beef as the best on the market and beef must meet minimum requirements to get the C.A.B. title.
Tags: Black Angus, Angus cattle, American Angus, American Angus Association, Angus Association, Black Angus cattle, than other