Angus beef on a dinner plate

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The Angus Advantage

Angus is the most popular breed of beef in U.S., totaling 60 percent of American beef cattle according to the American Angus Association.

Angus beef has several advantages over other breeds sold in the U.S.:

• The breed thrives in temperate climate zones;
• Angus cattle naturally gain weight faster than other breeds;
• Their naturally hornless heads make it easier to handle the cattle;
• Cows are reputed to be attentive mothers, enhancing the health and welfare of calves;
• American diners prefer the taste and tenderness Angus offers.

Because of the Angus cattle’s genetics, the meat is more tender and offers more flavor than other breeds. Locked into the breed’s historic genetic code are the genes which control a protein called myostatin. Because Angus cattle have higher levels of myostatin, they produce meat which is tender with more finely textured marbling than other breeds.

What’s more, the USDA mandates that only cattle which have traceable Angus parentage can be called “Angus”. This means you will consistently get the legendary taste and tenderness of authentic Angus beef.

Our Cattle Company Angus beef is carefully sourced from the best local ranchers, best feeders and best processors. We meet or exceed all USDA standards with our strict specifications so you get the quality, consistency and performance you need.

Our Angus beef features:

  • Carefully sourced
  • Responsibly raised
  • Corn-finished for taste and tenderness
  • 100% vegetarian fed only
  • Aged for a minimum 21 days, 28 days on many cuts for additional tenderness and flavor
  • Available in USDA grades from Select, Choice, and Prime
  • Sized consistently for ribeye steaks in USDA Prime

We offer the right beef for your menu. Compare all the Cattle Company beef lines here.

Angus Beef in America

Angus beef has a rich history in the American cattle industry. In 1873, George Grant brought four Angus bulls from Scotland to Kansas.

During a time when the country saw vast herds of Longhorns and Shorthorn cattle, the newly introduced Angus cattle made a shocking impression on the local cattlemen who viewed their all-black hides and hornless heads.

Grant bred the bulls with Texas Longhorns and the resulting calves proved to be a hearty bunch – tolerating the next winter well and gaining weight. The previously ridiculed cattle were now making a favorable impression on cattlemen in the Midwest.

The new breed quickly became known for superior flavor and tenderness, two traits which have elevated Angus beef to an American favorite when it comes to beef.