KNOW YOUR MEAT CUTS - BLACK ANGUS?
Know Your Meat Cuts – Black Angus?
What Is Angus Beef?
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.
What is Black Angus?
Surprisingly, Black Angus doesn’t refer to a cut or grade of beef or how cattle are raised. It refers to specific breeds of cattle – Red Angus and Black Angus.
Angus cattle (or Aberdeen Angus as they’re sometimes known) originated from the county of Angus in Scotland.
The breed roamed around the counties of Aberdeenshire and Angus as early as the sixteenth century, but in the early 1800s, a Scotsman named Hugh Watson began to develop the breed.
The early Angus cattle (then referred to as “doddies”) had varied coloured markings and broken colour patterns. Some had horns, and others did not. When Watson received his first group of cattle (six cows and one bull), he favoured the deep black of the bull and decided to breed his herd for the black colour and other strong attributes.
Thus, the Black Angus breed was born. Following Watson, several other Scotsmen contributed to building the breed. Black Angus grew in popularity, and in 1873, the first Black Angus arrived in North America. George Grant carried four bulls with him into Kansas and soon bred them with Texas longhorn cows, creating offspring that were polled (hornless), black, heavier, and better prepared for winter.
Since then, Black Angus has become one of the most popular breeds of cattle in the US. The first record of black cattle imported into Australia was of 8 black cattle that were unloaded at the Hobart Town docks in Tasmania on the 20th January 1824.
There are Black and Red Angus, 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 favoured breeding stock to reduce problems of over-breeding in other lines of cattle.
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 flavour, tenderness, and keeps meat moist while cooking, especially at high temperatures.
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 special you want to make sure you don't overcook the cut, dry out the meat.
AUSTRALIAN PREMIUM BLACK ANGUS BAVETTE STEAK (AKA FLANK, MS 2+, 400G)
AUSTRALIAN PREMIUM BLACK ANGUS OP-RIB PRIMAL CUT (BONE-IN RIBEYE, MS 2+, 7 RIBS, 10.04KG)
AUSTRALIAN PREMIUM BLACK ANGUS OP-RIB STEAK (BONE-IN RIBEYE, MS 2+, FROM 1.12KG)
AUSTRALIAN PREMIUM BLACK ANGUS RIBEYE STEAK (SCOTCH FILLET, MS 2+, ~2.5CM, 400G)
AUSTRALIAN PREMIUM BLACK ANGUS STRIPLOIN STEAK (SIRLOIN, MS 2+, ~2.5CM THICKNESS, 400G)