Suppose you buy ground beef at the supermarket or order a steak at a restaurant, whether a high-end steakhouse or a fast-food joint, you’ll almost certainly see the designation “Angus beef” on the menu. Although Angus usually scores higher on the USDA scale, this does not imply that Angus is a quality grade or that anything called Angus is superior to any other cut. In reality, Angus beef has very little to do with meat quality.
Instead, Angus is the name of a cow breed. After that, the beef is examined and graded (Prime or Choice) before being sold to manufacturers, grocery stores, and restaurants. It is considerably more expensive than other cuts of beef. Angus 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 has 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.
The USDA then assesses the Certified Angus Beef, which must be in the top grades of Prime and Choice. Ensure the package says “Certified Angus Beef” if you want to buy Angus cattle beef.
What is Angus Beef?
The word Angus does not suggest that the beef is organic, natural, or of more excellent quality than any other. Angus is the name of a cattle breed developed in the mid-nineteenth century by a guy named Hugh Watson from animals native to Scotland. Watson’s efforts to maximize the black hide of these animals are thought to have produced nearly all of the Black Angus cattle alive today. The American Angus Association was created in the 1880s after these cattle were imported to the United States in the 1870s.
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.) The Black Angus, or Angus as it is more popularly known, is a hornless black-hided breed (also referred to as polled). The Angus breed offers a variety of advantages in terms of meat quality and output, and it quickly became a popular breeding stock for reducing over-breeding problems in other cattle breeds. Angus has become the most common breed in the United States due to this, as well as its widespread popularity among ranchers.
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?
Because Angus beef is a breed of cattle rather than a sort of beef, it can be cooked in the same way as any other meat. If you buy ground Angus beef, cook it until no pink remains (unless you’re making burgers, in which case heat is done to your preference); if you’re cooking a roast or grilling a steak, cook it until it is cooked achieves your preferred doneness. Because Angus 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 the Angus 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 that is 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 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.
Beef labeling is riddled with deception. Lower-grade beef is sold in stores with labels like “Butcher’s Choice” or “Prime Value.” Similarly, poorer quality or frequently ungraded beef is given the Angus stamp and sold to fast-food restaurants, among other places. This isn’t to suggest that these goods aren’t created with Angus beef; it’s just a reminder that just because something says Angus on the label doesn’t mean it’s good.
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 the Angus 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 wrap 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 coming into touch with 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 wrap and put it in the freezer for many months.
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, and they were originally from Scotland. He intended to improve the quality of their black hides, but they ended up being 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.