You’ve probably heard of the term angus beef popping up everywhere. Nowadays, all types of food places serve them. They started from restaurants and steakhouses, and now even fast-food chains are serving them. You might want to learn more about this type of meat. Here is an informative article about the things you should know about angus beef.
What is Angus?
Contrary to popular belief, this is not a type of meat. It is actually a breed of cattle. They originate from Scotland during the mid-19th century from Hugh Watson. There is a myth that says all of the existing angus cattle today are descendants from his efforts to maximize this type of cattle.
The one we’re talking about here is the Black Angus. As the name implies, the cattle have a black hide with no horns. It was quickly discovered that they are quite easy to reproduce without a lot of problems with overbreeding, as compared to other lines of cattle. As of today, it is the most popular type of beef breed in the United States.
What is so special about angus beef?
The thing that sets it apart from other cattle is its marbling. This is the amount of intramuscular fat present in an animal. Marbling plays an important factor in the culinary scene. It is said to improve the meat’s flavor, its tenderness, and its ability to retain moisture while being cooked, especially at higher temperatures.
The marbling is a huge factor in the grading of beef. The highest degree of marbling is placed under the prime beef category, which comprises only three percent of all the beef in the market.
How do you know if you’re buying angus beef?
The cattle are considered angus if they’re at least fifty one percent black. Since angus is the most popular beef in the United States, chances are you’re already buying it. If you’re unsure, you can just ask the butcher. Moreover, the US Department of Agriculture inspects all the beef for food safety. There is a guarantee that the meat you’re buying is labelled accordingly.
Are there lesser grades of angus?
Yes. However, they are cleverly hidden in plain sight. Grocery stores and supermarkets often label lower grades as “Butcher’s Choice” or “Prime Value.” The lower grades are also the ones that are sold to fast food stores. It implies that the angus quality is not true or pure. There is a lot of misconception and the best way to buy pure angus is to purchase from trusted outlets.