What Is Black Angus Beef?

You are likely to see the label “Angus beef” listed when ordering a steak at a restaurant, whether it’s a renowned steakhouse or a fast-food franchise. Although Angus frequently scores higher on the USDA scale, this does not imply that Angus is a grade of quality or that any product you purchase with the label “Angus” will be superior to any other cut. Actually, the quality of the meat has very little to do with Angus beef. Rather, Angus is the name of the breed of cattle. Following inspection and grading (Prime or Choice), the beef is then sold to producers, grocers, and restaurants. Additionally, it is priced higher than other types of beef.

What’s great about Angus meat?

Angus beef develops with excellent marbling in comparison to meat from other cattle. Marbling is the level of the intramuscular fat. Especially when cooking at high temperatures, marbling has the effect of enhancing tenderness, flavor, and moisture retention in the meat.

Beef is often graded according to their marbling ability, with the highest marbling degree given to the Prime grade. In most cases, Angus ranks better on the USDA (United States Department of Agriculture) scale, but this does not imply that it’s a grade of quality, or that products that are labeled Angus are better compared to other cuts.

The amount of Angus meat produced in the U.S. S. is found under the umbrella of American Angus Association. The organization created the Certified Angus Beef brand in 1978 in an effort to raise the profile of Angus meat and demand a higher price for the products of their members. The association’s efforts have given the word “Angus” a lot of power and influence. Those who care about Certified Angus Beef have made every effort to improve the breed that bears their logo by using ultrasound technologies, genetics, and traditional breeding registries.

The USDA categorizes Certified Angus meat into two main grades, Prime and Choice, which are frequently available. Eight additional requirements must also be met for beef to be considered Certified Angus. Revised some years back, these criteria are meant to determine meat quality and also ensure that the cattle used are more than 51% Black Angus (by definition) Here’s a buyer’s tip: Certified Angus Beef of the choice grade is of significantly higher quality than typical choice beef.

Black Angus Angus AAA

Black Angus meats must come from cattle whose bodies are at least 51 percent solid black, hence the term “Black Angus,” and Certified Angus meats must come from cattle that are certified to have specific genetic qualities. These cattle are typically regarded as a flavorful breed. Therefore, it is crucial to confirm that whatever you are buying is actually Angus.

The AAA-grade is a different type of grading in which the degree of marbling in various meat categories is taken into account. The Angus AAA has minimal marbling, in contrast to Prime’s heavy marbling. But compared to AA and A, this category of Angus meat is of a very high quality, just like Prime. The AAA-grade is resilient when cooked using various methods and has a juicy, tender flavor. More than 50% of beef that is graded receives the AAA quality and status.

You might also want to be aware that the AAA grading, which is comparable to the USDA Choice, is primarily used in Canada.

I hope you now fully comprehend the hype surrounding Black Angus meat. You will be able to choose the meat that is best for you the next time you visit the meat counter at your neighborhood grocery store.

FOUNDING CERTIFIED ANGUS BEEF® – American Angus Association History

FAQ

What is the difference between Black Angus beef and regular beef?

Additionally, Black Angus meats must come from cattle whose bodies are 51 percent or more solid black, hence the term “Black Angus,” and Certified Angus meats must come from cattle that are certified to have specific genetic qualities. These particular cattle are typically regarded as a

Is Black Angus beef good quality?

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 the difference between red and Black Angus beef?

Genetically, Red and Black Angus have only minor differences. The biggest and most notable difference is the hide color. Both the Red and Black Angus breeds have advantages over one another. Red Angus are renowned for their maternal traits, while Black Angus tend to be slightly larger.

What does Black Angus beef taste like?

Because the marbling melts into the meat as you grill it, the meat is extremely flavorful, tender, juicy, and almost velvety to the touch. Before I finish this post, I might need to pause for a Ribeye. Or Call 844-34-ANGUS (844-342-6487) X503.

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