Angus is one of the most common and sought after breeding cattle in the world. Their popularity is because of the high profit margin that Angus can achieve in comparison to other breeds of cattle. Here are seven reasons why this type of beef is the most popular: 1. Market demand Angus is commonly found in the retail environment as well as the food industry and is the preference of exporters. The Angus females are popular within breeding grounds and livestock farming business. The Angus males are also in rather high demand among these breeders in order to maintain their livestock. 2. Market diversity Angus is widely known for it's great market diversity. They have the ability to grow to rather large sizes while still maintaining minimal fat. If needed they can also maintain lower we...
Most of us fancy ourselves a master in the kitchen. Usually, it’s easy to cook, but when its Angus beef, the issue begins to show itself rather obviously. How do you know when beef is cooked to perfection, or when it’s going to burn? USDA Approved Steak—How to do it It’s really not that easy to figure things out, but what couldn’t be learned with a little practice? Setting the oven. This is tricky, but usually, beef or ‘whole muscle’ meat cuts have a rating. These are as follows: 145F usually for medium rare, 160F for medium, and 175F for well-done steaks. Adjust the temperature of the oven for the right doneness or consistency of your steak. Seasoning the meat. The taste of the meat depends in the right seasoning. Prepare the meat before roasting with salt and pepper, as you so de
In life, there are tons of choices you have to make. One of the more difficult choices is about food—in particular, which food tastes better than the other. In this round, we explore the differences between a regular side of beef and an Angus cut. A simple answer would be that it’s both from cows, but from different types. Also, you’re going to want to look for these: The signature white flecks The white flecks in a slice of Angus differentiate a regular cut from an Angus cut. This is something called ‘marbling’. The better the marbling, the higher the quality. It’s rather easy to differentiate cuts if you look for this kind of feature. Does it really taste different? There is an intense debate to the difference in taste of a slice of Angus and a slice of regular beef. Truth be
It’s rather interesting to know that Angus isn’t a cut or a type of meal—it’s a breed of cow that’s different from the usual. New Zealand plays host to an abundance of these cows, and so does Australia. But what makes New Zealand such a prime destination for Angus? Just like chicken, free-range cows offer the best meat. Here’s how New Zealand does it: Natural blessing: grass-fed. New Zealand has one of the best grasslands in the world, and it’s only natural for farmers here to let the cow graze free on the grass. Angus beef aren’t the only grass-fed cows here—even regular cows receive the benefit. Natural blessing: wide area. There’s no shortage of New Zealand grass to feed to cows. About 40% of the land mass is reserved for agriculture and horticulture. Angus breeds and regular b