We have more options than ever when it comes to purchasing beef products; in the past, Americans primarily focused on the cuts they required to prepare a particular meal. Currently, the United States produces over 26 billion pounds of beef. S. With new claims being made on beef products each year, selecting our beef isn’t always as simple. What do the USDA beef labels mean, is Angus beef superior to USDA Prime, or just different, how do you find flavorful, high-quality beef?
What is Angus beef?
Aberdeen Angus cattle, a Scottish breed, are the source of Angus beef. Because Angus were bred to be hardy and sturdy to survive the harsh Scottish winters, they acquired more muscular bodies.
Due to their lack of horns, or “dodding,” Angus cattle were first brought to Australia in the 1800s. They arrived in Tasmania, or Van Diemen’s Land as it was then known. For farmers, not having horns is advantageous because it eliminates the need to dehorn the cattle.
Medium-sized, muscular Angus cattle are typically red or black in color. They’re predominantly grass-fed. Grain products like corn and wheat are introduced to their diets later in life. Grain finishing is a procedure that improves the flavor and marbling of Angus beef.
The high level of marbling in Angus cattle’s meat is well known. When cooking, meat with a lot of marbling remains moist for longer. And where there’s marbling, there’s tender, juicy and flavoursome beef.
Angus’ introduction to burgers
True story: When the Australian Angus burger was introduced to the McDonald’s Australian menu, it received enormous exposure and popularity.
It was introduced at a time when eateries all over the nation were vying for customers with more discerning tastes in an effort to counter the growing gourmet burger trend, which focused on premium Angus and Wagyu beef patties.
But Angus’ acknowledged status as a more “exclusive” or premium meat secured it a place in Australian hearts, and its popularity increased as a result of this exposure.
Since then, steakhouses and bars all over the country have copied the beef, making it synonymous with hamburgers.
What is the difference between Angus and wagyu beef?
When comparing the two, you might notice some similarities between Angus and the beef from Japan’s wagyu breed. They are both regarded as premium beef products and are distinguished by heavy marbling.
However, wagyu can be produced from a variety of breeds, whereas Angus is descended from a single breed. Additionally, meat lovers claim that the two meats taste very different from one another.
What should I look for when buying Angus beef?
Speak with your neighborhood butcher if you want to know how to spot a quality Angus beef cut. They will be able to walk you through the variety of elements that affect the quality of the food you eat, such as the age and breed of the animal, the conditions of handling and processing, and the cut itself.
To make sure you’re getting the authentic Angus experience, you should also ask your butcher if the Angus beef is pure (100%) Angus. [/vc_column_text][/vc_column][/vc_row]
What is Angus Beef?
What is Angus beef vs regular beef?
Simply speaking, beef from the Aberdeen Angus cow is referred to as “Angus.” It is a more robust breed that originated in Scotland and became well-liked by farmers as a result of its capacity to produce meat with more marbling (a). k. a. those white streaks of fat that give your meat its delicious flavor ).
What is special about Angus beef?
Because of their natural propensity for marbling, Angus cattle are highly prized for producing beef because they produce particularly tender and flavorful meat. Both a thick outer layer (similar to that of ducks) and marbled (tiny specks/strips) throughout their meat are ways that different cattle breeds carry their fat.
Is Angus beef a good cut?
USDA Prime Angus beef is available, but it can also be graded as “Choice” or “Select.” “Beef from Angus cattle is frequently of high quality, but diet, genetics, and handling techniques all affect the end result.
What is Angus beef vs Wagyu?
Although there is some marbling in the center of the Angus beef, the majority of the beefy meat is concentrated there, and the majority of the fat is located around the edges. Conversely, Wagyu will result in a cut that is richer, more buttery, highly marbled, and has flavorful fat strands all throughout.