What do you need to know about Angus?

You've probably seen the word "Angus" or "CAB", whether you were at the grocery store, family-style restaurant, fine restaurant or a drive-thru restaurant.

So it's a good idea to simply know what it means, after all you may be eating it.

So What is it?

It is a breed of cattle originally from Scotland (my favorite Scottish dish is Shepherd's Pie). Today they are the most popular beef breed in the United States.



They are black and are widely used in crossbreeding to improve calving ease, marbling, & milking traits. They're also used as a genetic dehorner (they are polled dominant).

CAB refers to certified angus beef (a brand created by the breed's association in 1978 to promote their beef)

To be eligible for CAB cattle must be atleast 51% black & show characteristics of the breed & meet the following criteria:

1. Modest or higher degree of marbling
2. Medium or fine marbling texture
3. "A" maturity
4. 10- to 16-square-inch ribeye area
5. Less than 1,000-pound hot carcass weight
6. Less than 1-inch fat thickness
7. Moderately thick or thicker muscling
8. No hump on the neck exceeding 5 cm (2 inches)
9. Practically free of capillary rupture
10. No dark cutting characteristics

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