Angus Steak ... Today, saying this in certain circles is almost a sin. We believe that sin is not in the steak, but in excess ... But if we are going to sin, let's do it well. Because the Angus It is not just any meat. So, educate yourself and then decide.
Angus steak, history of the breed
The Angus is a bovine breed indigenous to Scotland, specifically native to the towns of Aberdeenshire and Angus. Hence it is also known as Aberdeen angus. The father of this lineage was Hugh watson, which selected the best black and male specimens to later reproduce them. The bulls "Old Jack", his favorite and "Old Granny" allowed the creation of the first genetic book.
However, to reach the large number of herds that currently exist in the world we need more breeders. Thus, we can highlight william mccombie who introduced genetic improvements through carefully selected crosses. Another innovator was Sir George MacPherson Grant, which carried out an extraordinary work of genetic selection, which allowed the creation of several maternal lines. This caused that the Angus race was establishing itself throughout the Scottish territory. Thus, in 1879 the first association of breeders of the breed called "Polled Cattle Society".
In turn, Angus cattle spread to the rest of the world due to various factors. First, the improvement in communications. Second, the ranchers interest in knowing and exploiting other races different from the autochthonous ones of each area. In third place, the rusticity of the lineage that allowed animals to easily adapt to different types of climates and territories. Fourth, the breed has a high genetic variability and, therefore, lines adapted to the particular needs of each farmer could be created. And finally, the characteristics of the breed, its nutritional values and the supreme quality of meat (tenderness, juiciness, etc.).
What makes Black Angus different from other cattle breeds?
In addition to its juiciness, tenderness, its spectacular flavor and its reddish color, Angus meat is distinguished from others by its breed characteristics. Let's become ranchers for a day!
- Angus cows are very good moms. They have great maternal ability which favors milk production, as well as high fertility and easier and safer deliveries.
- They will never have horns and all the young will inherit this characteristic. This translates into fewer internal fights, and therefore fewer physical injuries.
- The elevated weight gain of the calves. The pups weigh 30 kilos at birth. This favors calving in cows still considered young, but with the great advantage of not presenting problems when calving.
And so that we are all happy, both farmers and consumers, it turns out that Angus meat is beneficial for our health. Nevertheless, do not abuse. The weekly amount recommended by the Spanish Society of Community Nutrition (SENC) it is 125 grams per person.
Su high nutritional value convert to Angus ribeye in one of the most "healthy" meats. Provides us with the necessary amount of amino acids essential that our body needs. And not only that, but it is rich in minerals such as iron and zinc. The latter is vital for our immune system. In addition, the iron in red meat is better absorbed than that of plant origin. It is also oriented for consumption in pregnant women and for athletes and athletes due to its high values of Vitamin B12. We are talking about a meat with unsaturated fat ("good fats") and, therefore, with low levels of cholesterol Who gives more?
