ABERDEEN BLACK ANGUS
Aberdeen-Angus is the name of origin of the progeny developed in Scotland, and continues being used in Argentina and Uruguay. In the United States it is known as angus or black angus.
It is prevalent in Argentina and the United States is the most popular breed with 324,266 pedigree animals registered in 2005.
The animals of the race Angus are characterized by having black coat (although sometimes it is reddish), and for lack of horns (that is to say, being a mocha breed).
The meat that is obtained from these animals is of an intense flavor, and although in other parts of the world, as in the countries mentioned above, their consumption is frequent, the fact is that in Spain is not commercialized habitually. To us, we like it for its exquisite taste, its juiciness and its excellent degree of marmoración (that is to say, that its fat is infiltrated in the muscle giving to the meat of Angus its characteristic veining).
Angus beef is considered one of the best in the world, because of its tenderness, flavor and soft texture. Angus beef has a fair proportion of fat infiltrated for an unbeatable flavor, a fine texture and exceptional tenderness.
General Animal Characteristics
• Breed native to Aberdeen, Scotland.
• It has no horns for its genetics.
• Solid colors (red and black Angus).
• Legs and hooves strong and smooth.
Health and nutrition
85 grams of Certified Angus Meat, provides approximately 150 calories, but at the same time provides: 56% protein – 14% iron – 38% zinc – 17% niacin – 35% vitamin B12. Likewise, beef cattle raised in pastoral systems have higher amounts of antioxidants and Omega 3 acids, and oleic acid, with a beneficial influence on cholesterol lowering.
Why Certified Angus Beef is Lowest in Cholesterol?
Because it comes from animals fed exclusively on natural pastures, which guarantees an exquisite taste, but with very little fatty veining.
According to studies conducted with Angus steers by INTA (National Institute of Agricultural Technology), the fatty and cholesterol content of Angus beef is lower than that of chicken and, in some cases, equivalent to hake.
The average composition of our bovine cuts, free of external fat, shows values far from the maximum recommended by the American Heart Association Report.