Angus beef is a common word you may have encountered on restaurant menus or in the meat section of a supermarket. Yet, what is Angus beef? Is it a particular breed of cattle or a marketing word utilized to promote beef? Knowing the fundamentals of Angus beef can help you make more informed purchasing and cooking decisions. This article examines Angus beef, its history, and the qualities that make it a popular option among meat eaters. Read on to learn more about this popular form of beef, whether you’re a seasoned chef or a curious consumer.
Instead, Angus is the name of a cow breed. After that, manufacturers, grocery shops, and restaurants buy Prime or Select beef. It is considerably more expensive than other cuts of beef. This beef is a fantastic provider of iron and zinc, both necessary for growth metabolism. Vitamin B12 and the vital component Niacin are also abundant in meat. Three ounces of meat have around 21 grams of protein.
The American Angus Association, founded to raise awareness of Angus beef, is responsible for most Angus beef produced in the United States. They are partially to blame for Angus beef’s current notoriety. They introduced the Certified Angus Beef trademark in 1978. Certified Angus Beef uses extensive grading, including genetic testing, ultrasound technology, and traditional breeding registries, to improve the cattle from which their beef is derived.
What is Angus Beef?
The word Angus does not suggest that the beef is organic, natural, or of more excellent quality than any other. At the middle of the nineteenth century, Hugh Watson created the Angus breed from Scotch cattle. Watson’s efforts to increase the number of animals with black hides are thought to have produced most Black Angus cattle. It wasn’t until the 1870s that Angus cattle began arriving in the United States, prompting the establishment of the American Angus Association a decade later.
There are two types of Angus cattle: black and red. The red Angus is a much uncommon breed that the American Angus Association does not recognize. (In fact, the American Angus Association does not allow breeders to register their Red Angus cattle.) Popularly known as “Angus,” the Black Angus is a hornless, black-hided breed of cattle (also referred to as polled). The Angus breed soon gained popularity as breeding stock for reducing over-breeding problems in other cattle breeds because of the many benefits it offers in terms of meat quality and productivity. Angus’s enormous appeal among American ranchers is another factor that has contributed to the breed’s rise to dominance in the United States.
What does Angus Beef Taste Like?
Angus beef has more marbling (the amount of fat inside the muscle) than typical cattle. Most people say marbling improves flavor and softness and keeps the meat moist when cooking at exceptionally high temperatures. Beef is rated according to marbling, with Prime being the grade with the most marbling. (Prime beef accounts for less than 3% of total beef production.) Black Angus beef is generally more flavorful and tender than other beef. This is due to the meat’s marbling, a characteristic of Black Angus cattle. The fat is dispersed thinly and uniformly in marbled beef, with consistent flavor, juiciness, and flavor.
How to Cook Angus Beef?
As this beef comes from a certain breed of cattle rather than being a specific cut of beef, it can be prepared in the same manner as any other cut of meat. Cook ground Angus beef until no pink remains (unless creating burgers, in which case heat is done to your desire); if roasting or grilling, cook until done to your liking.
Because this beef is more expensive than other cuts, you don’t want to overcook it, causing the meat to dry out and ruin your meal. Season this beef cut firmly with salt and pepper or your favorite seasoning on a cutting board. Place the beef fat side on a wire rack in a roasting pan. Cover the pan and set it aside. Cook for 15 minutes in the oven before lowering the temperature to 275 degrees Fahrenheit.
Angus Beef vs. Other Breeds
The United States Department of Agriculture inspects all beef in the country; this is required and done for food safety reasons. However, it is the breeder’s job to establish to the USDA that the meat is Angus, which can be as simple as showing that the cattle’s hide is at least 51 percent black. The breed of cattle legally categorized as Angus is determined solely by visual assessment (known as its phenotype). There has been no genetic testing to determine which breed it is.
This means that Angus’s meat and products may or may not be predominantly Angus. Because Angus is the most famous cattle breed in the United States, you can be sure that the meat you buy is Angus, or at least mostly Angus. Angus appears in 63 of the 86 USDA-recognized certified brands, which account for 25% of all beef produced in the United States. Angus is the golden word in beef marketing, and steak with the Angus label will cost you extra.
Deficiencies in honesty permeate the beef industry’s labelling practises. Brands like “Butcher’s Choice” and “Premier Value” are used to market lower quality beef. Similarly, low-quality or ungraded beef is often stamped with the Angus logo and marketed to fast food chains. This is not to claim that the products in question aren’t made with Angus beef; rather, it serves as a friendly reminder that the presence of the word “Angus” on a product label does not guarantee its quality.
Where can I get Angus Beef?
Angus beef should be available at almost every grocery store, butcher, and specialty food store. “Angus beef” should be prominently labeled on the meat box; Look for the Certified Angus Meat mark to ensure you’re getting high-quality Angus beef. In addition to this beef designation, the meat is graded. Certified Angus Beef (as graded by the USDA) must fall into one of two categories: Prime or Choice. 1 Optional grade The quality of Certified Angus Beef is often higher than that of an ordinary cut of choice beef.
How to Store Angus Beef?
Beef must be appropriately stored to retain freshness and the best flavor and texture, regardless of breed, kind, or quality. Raw meat can be stored in the fridge for three days without impacting its safety or taste. If you want to keep it for a while, wrap it tightly in plastic and put it in the freezer for many months. Once frozen beef has been thawed; it should not be refrozen to prevent bacteria from growing.
It’s crucial to use separate kitchen utensils and equipment when handling raw meat to avoid cross-contaminating other items you’re cooking. It would help if you also washed your hands after touching raw meat. Raw meat can be stored in the fridge for three days without impacting its safety or taste. If you want to keep it for a while, wrap it tightly in plastic and put it in the freezer for many months.
Conclusion
The Aberdeen Angus cow produces Angus beef. In the United States, it is the most common beef-producing breed. Their physical characteristics set them apart from other cow breeds. The Black Angus has a black hide and is hornless (polled). Hugh Watson raised these cows in the mid-1800s, originally from Scotland. He intended to improve the quality of their black hides, but they were valuable beef cattle. They are distinguished from other continental cattle breeds by their muscular and medium physique. Furthermore, because of the low rate of delivery problems and short gestation period, breeding Angus cattle was substantially more accessible and faster.
