Mentioning the term Angus adds value and quality to the beef product. But why is it regarded so highly? Read on as we explore why.
What is Angus Beef?
Angus beef, which is synonymous with quality, is a world-renowned meat product. One of the reasons it is preferred by many is its flavour and tenderness. It mostly has to do with how the fat in Angus cattle is distributed. Various cattle breeds will carry fat in two different ways, either marbled throughout the meat or on their outer layer. Angus cattle breeds have marbled fat spread throughout the meat in tiny strips/speck. The fat melts as the meat is cooking, thus making it tender, flavoured and moist. If you are in Thailand, you can visit a steakhouse restaurant Bangkok to enjoy this delicious, flavoursome, and juicy meat product.
The origins of Angus beef
Angus cattle were originally from Scotland, where they adapted well to the winter seasons. This enabled them to develop their characteristically muscular bodies. They are usually black or red and predominately feed on grass. Nonetheless, owners can sometimes add grains such as wheat and corn to the animals’ diet plans. These cattle breed is also nicknamed ‘doddies’ due to their lack of horns. They were imported in the 1800s to Australia. They especially gained popularity when they were introduced to burger menus. Since then, this beef product has found its way globally and is now popularly served in steak houses and pubs. Its main competitor is the Wagyu beef product, mainly produced in Japan. This meat product is also highly marbled. However, one distinction is that Angus can only be derived from a single breed, while Wagyu can be derived from different cattle breeds. Furthermore, there is a noticeable difference in how each meat product tastes.