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Angus

One of the most successful English breeds of cattle, the Angus has long been the cattle “business” breed. Its black color is highly sought after in crossbreeding programs as a potential seal of Angus quality. Perhaps the most representative breed in cowherds, the Angus holds a well earned spot amongst all beef breeds.

The Angus breed began in the northern regions of England. Originally both red and black cattle were equally selected for in attempts to get high quality traits wherever possible. In the latter half of the 18th century, the cattle of the Aberdeen – Angus counties of northeast Scotland were being heavily used for the improvement of other regional cattle herds.

Angus beef hardly needs an introduction; it is renowned for its fine marbling texture and superlative eating qualities. The Angus given a minimal amount of days on feed will manage to repeatedly turn out Prime and Choice grade meats.

Angus bulls are an excellent crossbreeding option. Breeding to an Angus bull virtually eliminates calving problems. The resulting calves are born polled minimizing injuries in feedlot situations. The Angus’ black coloration also serves as “sun block” of sorts, helping to prevent cancers and sun burning of the udder.

The ChiAngus (Angus x Chianina) and the SimAngus (Angus x Simmental) are only two examples of angus hybrids that carry the qualities of both breeds making leaner, more efficient grain converters with higher performance numbers.

While the high quality traits of beef are not exclusive in the Angus, their numbers increased due to their consistency in producing quality. There is little lacking in the Angus breed; it meets the needs of a demanding cattle industry on a wide range of points. It is a docile breed, relatively hardy; cows calve easily and have excellent maternal instincts. At feedlots its meat quality proves its superiority time and again. When in doubt, it is the cattleman tradition to go black—a time tested strategy that has served them well.

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