If you've been to a steakhouse or supermarket, chances are you've seen "Angus Beef" jump off the page, but why is it the benchmark of meat quality and what's so special about Angus beef anyway?
At Kimber's we are huge fans of this high-end, full-flavoured choice of beef, so we're giving you top reasons to by a fresh cut of quality Angus right now!
#1. The Cattle: Although Angus beef is synonymous with premium quality cuts of natural and organic meat, the name it actually refers to the genetically exceptional type of cattle originating from Scotland since the early 19th Century - a product of close breeding in the 1800s by top Scottish cattle breeder William McCombie.
#2. The Flavour: Angus beef is characterised by its distinctive marbling (the network of intramuscular fat present in the meat) compared with the equivalent meat from ordinary cattle. The increased fat is thought to hone the flavour, improve the tenderness and sustains the moisture content while cooking. The Angus marbling also attributes to that desirable melt-in-the-mouth quality.
#3. The Nutritional Content: Although Angus beef has a higher fat content that regular cuts, it is packed with nutrients such as vitamin B12 and B6, zinc, niacin, selenium, phosphorous and even Omega-3 which can increase blood circulation and counteract the risk of high blood pressure. Angus also contains a huge amount of protein - in fact, 3 ounces of Angus beef can contain over 20 grams of protein.
#4. Popularity: Angus Beef has global acclaim and popularity in many countries around the world and it's even regarded as the most popular beef breed in the USA.
In 1978, the American Angus Association came up with the Certified Angus Beef ® quality standard, put together to test the quality of Angus beef and to demonstrate its quality compared with beef from other cattle breeds. The 10 quality standards are as follows...