Meat
Aberdeen Angus
A tier
Aberdeen Angus is a polled British beef breed from north-east Scotland, famous for naturally black (and less commonly red) coats, compact frames, and reliable intramuscular fat. Cattle finish early on grass or grain, produce well-shaped carcasses, and deliver the balanced marbling that underpins many premium “Angus” retail and restaurant programs worldwide. Culinary reputation rests on juicy steaks, roasts, and mince with a clean beef flavour rather than extreme fat. USDA Choice and Prime, MSA, and Scottish quality schemes all frequently feature Angus or Angus-cross cattle; dry ageing intensifies savoury notes while wet ageing preserves tenderness for everyday grilling and roasting.
Also known as: Aberdeen Angus, Angus / Certified Angus Beef programs, Angus, Angus, Angus
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Polled black cattle of Aberdeenshire and Angus were selectively improved for meat by breeders such as Hugh Watson of Keillor.
Early herd books and show classes established Aberdeen Angus as a distinct improved breed rather than local mixed stock.
The first formal herd book for Aberdeen-Angus cattle was published, standardising pedigree recording in Scotland.
Imports to North America founded the American Angus population that later dominated US purebred and commercial beef herds.
Certified Angus and similar brand programs linked black-hided phenotype and eating quality to retail and food-service marketing worldwide.