Since Angus is a breed and USDA Prime is a grade of beef it's not a “this vs that” comparison. Angus beef can be graded as USDA Prime but could also grade as “Choice” or “Select.” Beef sourced from Angus cattle is often high quality, but diet, genetics, and handling practices all contribute to the final product.

“Angus” merely refers to beef that comes from the Aberdeen Angus cow. Originally from Scotland, it's a sturdier breed that grew popular among farmers thanks to its ability to produce meat with a higher marbling content (a.k.a., those white lines of fat that make your meat taste so good.)

Actually, Angus beef has very little to do with the quality of the meat. Rather, Angus is the name of the breed of cattle. The beef is then inspected and graded (Prime or Choice), and then marketed to manufacturers, grocery stores, and restaurants. It is also set at a higher price than other types of beef.

the American Angus Association® In fact, our bosses are in boots: Certified Angus Beef is a nonprofit owned by the American Angus Association® and its farmer members.

Angus cattle are highly prized for beef production because they yield especially tender and flavorful meat due to a natural disposition to marbling. Cattle breeds carry their fat in two ways: in a thick outer layer (not unlike ducks) or marbled (in tiny specks/strips) throughout their meat.

Farmers and ranchers who have raised Angus cattle for generations say the cattle are low- maintenance, adaptable and that their docile nature makes them unrivaled beef industry leaders. It all starts with the Angus cow's strong maternal instincts, superior milking capabilities and high fertility rates.

Generally, Black Angus tastes better and is more tender than other beef. This is attributed to the meat's marbling – a trait that Black Angus is known for. In marbled meat, the fat is distributed thinly and evenly, which leads to consistent flavor, juiciness, and flavor.

Angus beef refers to meat that comes from the Aberdeen Angus breed of cattle, which are more muscular than other breeds. Angus beef cuts typically have a high amount of marbling, which makes a juicier and more tender steak.

Angus, breed of black, polled beef cattle, for many years known as Aberdeen Angus, originating in northeastern Scotland. Its ancestry is obscure, though the breed appears closely related to the curly-coated Galloway, sometimes called the oldest breed in Britain.

the United States The largest producer of beef in the world is the United States, which produces 12,379,000 metric tons of beef each year, accounting for 20.44% of world beef production.

Black Angus Naturally Have No Horns Another of the most interesting facts about black Angus cattle is that they're naturally hornless. Identified by their distinctive solid black color and short, compact body, this classic breed does not have any horns located on the head.

The superior quality of Angus beef comes from its excellent marbling, tenderness, texture and flavour. You'll recognise 'marbling' as the little white flecks scattered throughout a cut of beef.

They are resistant to harsh weather, undemanding, adaptable, good natured, mature extremely early and have a high carcass yield with nicely marbled meat. Angus are renowned as a carcass breed. They are used widely in crossbreeding to improve carcass quality and milking ability.