ANGUS BEEF

Angus Beef

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Angus Beef & Chartuterie

Introduction

The meat of Angus beef is considered one of the best steaks in the world with other like Kobe or Waygu, which seems to be very good for the oxen Esla Valleys. The origins of the Aberdeen-Angus breed are in the native wild cattle without horns of northern Scotland. The name comes precisely from the counties of Aberdeenshire and Angus shire which was formed this bull without horns. Oxen were two different and with different names but then would cross races this fall marks and Meg Black is considered as the founder of the cow. In the U.S., the first import on record was in 1873, from then until the mid-twentieth century (roughly a century later) was recorded in the register of the American Aberdeen-Angus herd book over 2,000,000 purebred (Guillermo,1995).

Main Features

This breed has high fertility, calving ease, good milk production, high maternal ability, disease resistance and high-weight gain and a large carcass. It is a race that has no horns, is a breed that is mocha. Other feature is that they adapt very well to the high Andes above 1,500 meters. It is a large animal, not very long and of moderate size. It has no chin and throat usually does not accumulate fat under the skin. Their feet are well planted and separated, with strong bones and muscular arms and broad. Coat can be black or red, depending on a variety, with lighter hairs that may appear behind the navel in females, or in the area of the foreskin in males. The skin is thick and medium-fine hair appears thin, short and dense. Angus beef cattle have a well-earned fame. The thick layer is much thinner than in other races.

Cows show well formed and healthy udders, which ensure good breeding and weaning weight was good, are perfect mothers. Its longevity will have two or three offspring than other races. Calves at birth weighs about 30 kilos, which makes calving cows still young, up to two years without prolepses or delivery problems. Also, when pups are weaned at 6 or 8 months, they usually weigh 280 kilograms. Angus beef is characterized, as other meats have a worldwide reputation for intramuscular fat (infiltrated or Marble) instead of external fat (surrounding the muscle)' which improves meat, tenderness. Angus beef is highly prized by connoisseurs in the industry for its colour, juiciness, texture and softness, as well as the size of the rib eye.

History of Angus Beef

Angus cattle were originated in England and had been one of the most popular breeds in the country for a long time. This race has a greater number of records are in the U.S. and Canada.

These black cattle, has a number of advantages that make it attractive to any producer of cold and temperate regions, as proof you can find the influence of Angus animals highlighting black in most other races. In crosses with Zebu cattle are easier to spread in the tropics. There is a variant of Red ...