With so many types of beef, quality grades, and marketing tactics out there, it can be tough to know what to buy. In this article, I’ll explain what Angus beef is and how it’s different from other types of beef.
What is Angus Beef?
The term “Angus Beef” refers to Aberdeen Angus, a Scottish breed of cattle. Aberdeen Angus derives from cattle native to Aberdeen, Banff, Kincardine, and Angus counties in north-eastern Scotland. These cattle are known for their resilience and adaptability to different weather conditions. They are easy to manage, mature early, and are known for their calm nature. Their meat is highly valued because it is well-marbled.
Angus cattle are primarily raised for beef and are popular in breeding programs to improve meat quality and mothering capabilities. They also carry a dominant gene that makes them naturally polled, meaning they don’t grow horns.
In the UK, Angus cattle are either black or red, and both are naturally hornless. Meanwhile, in the U.S., the breed is split into two groups: American Angus, which are always black, and Red Angus, which are, as the name suggests, red.
Origins of the Angus Beef in the United States
The story of Angus beef in the United States began on May 17, 1873, when George Grant brought four Angus bulls from Scotland to the U.S. He aimed to establish a thriving colony of British ranchers in Victoria, Kansas. Although Grant died just five years later, and many original settlers returned to Britain, these four bulls he brought made a lasting mark on the U.S. livestock industry.
Angus cattle, known for their resilience in cold weather and ability to produce a significant amount of meat for their size, quickly became popular across the country, shaping the future of American beef production for generations.
The American Angus Association was established in Chicago, Illinois, on November 21, 1883. At first, the Association registered red and black Angus cattle without distinction. However, in 1917, the Association shifted its focus to promoting solid black Angus, excluding red and other colored variants from its registry.
As a result of these changes, breeders of Red Angus cattle came together in 1954 to form the Red Angus Association of America. The new Association was created to support breeders whose cattle had been disqualified from the official herd book because of the color restrictions.
The journey of Black Angus meat in the U.S. had its ups and downs until the 1970s when the American Angus Association stepped in and launched the Certified Angus Beef brand. This move helped standardize breeding and feeding practices among cattle ranchers. These efforts made Angus beef renowned for its superb marbling, tenderness, and rich flavor, setting a high standard for quality beef across the country.
There’s often confusion between “Angus Beef” and “Certified Angus Beef.” To clarify, “Angus” refers to the breed itself, while “Certified Angus Beef” is a specific brand. For more information, check out my guide on Certified Angus Beef.
What is the Difference Between Angus Beef and Regular Beef?
The primary difference is the breed. Angus beef comes from Aberdeen Angus cattle, a Scottish breed. On the other hand, regular beef is a general term for meat from various cattle breeds. The quality of regular beef can vary significantly depending on the breed, diet, and how the cattle are raised. So, comparing Angus beef to all other types of beef isn’t straightforward without considering these factors.
Angus beef and regular beef can have similar levels of marbling, tenderness, and flavor depending on how they’re raised and fed, which means the quality isn’t just about the breed. Angus and other cattle breeds can produce beef that ranges from the highest quality, Prime, down to Canner grade. So, the breed isn’t as important as the USDA beef grade, which judges the beef quality based on marbling and other factors. So, to truly understand which type of beef is better, you should look at the USDA grades rather than the breed.
What is the Difference Between Angus Beef and Wagyu Beef?
The term “Angus Beef” refers to Aberdeen Angus, a Scottish breed of cattle. On the other hand, Wagyu refers to any beef cattle bred in Japan; “Wagyu” literally means “Japanese cattle.” Both types of beef are graded differently: in the U.S., Angus beef is graded by the USDA Grading System, while Wagyu from Japan is graded by the Japanese Meat Grading Association, each using a different set of criteria to evaluate the meat quality.
Angus beef and Wagyu beef differ, especially regarding marbling, tenderness, and flavor. Even the best Angus beef, USDA Prime, still doesn’t come close to Wagyu in these aspects. Plus, Wagyu is much rarer in the U.S. than Angus, making it much more expensive. The most expensive steak cuts almost always come from Japanese Wagyu Beef.
The same applies when comparing Angus beef to Australian Wagyu or Olive Wagyu.
What to Consider When Buying Angus Beef?
When buying Angus beef, consider the USDA grading and look for certifications. The United States Department of Agriculture (USDA) grades beef into several categories, with Prime and Choice being the top. These beef grades are a reliable quality indicator, so aim for Prime or Choice Angus beef for superior taste and texture. Also, check the beef for marbling (the fat streaks within the meat), as more marbling usually means a juicier and more flavorful steak.
If you’re looking for the highest-quality Angus beef, look for the Certified Angus Beef label. This certification means the beef meets high standards, falls into the top two USDA categories (Prime and Choice), and passes additional quality checks. Certified Angus Beef is a step above non-certified Angus beef in terms of quality.
Summary
Angus refers to a cattle breed, not a beef type or classification. “Certified Angus Beef” is a brand name; not all Angus beef is certified under this label. To compare Angus with other types of beef effectively, look at the marbling and check out the beef grading.