What's the difference between Angus beef and ordinary beef?

Angus cattle have always been the darling of imported cattle.

It is also the purchasing darling of many high-end catering enterprises.

What is good about Angus cattle? Why is it good?

What do you know about Angus cattle?

Today, Niu Dabao will learn about Angus beef with you!

Meat quality and cooking characteristics of Angus cattle

Amazing meat quality

Angus beef tastes first-class and can easily kill other ordinary beef cattle.

Angus beef is deep and smooth, varied and even, and its muscles are tender and firm. The quality of meat makes Angus beef tender and smooth.

The texture is compact and even, the snow lines are evenly distributed, and the taste is mellow, juicy and sweet, mellow and chewy. No matter how you cook, you can't stop the amazing entrance. The steak is juicy and full of flavor, and the stew is soft and unique.

Previous life of Angus bull

history

Angus cattle originated in the northeast of Scotland, also known as Aberdeen Angus cattle, which is closely related to galloway cattle, the oldest breed in Britain.

At the beginning of19th century, many breeders improved Angus cattle breed and determined its current size. Appearance characteristics are black without horns, short and strong, good meat quality and high meat yield. Pure Angus cattle or hybrid Angus cattle have always maintained a high reputation in major meat and livestock exhibitions in Britain and the United States.

Angus cattle is one of the main cattle breeds in Britain, America, Canada, New Zealand, Australia and Argentina. Take the United States as an example Angus cattle account for about 1/3 of the total beef cattle in the United States.

Angus cattle were introduced from Australia and Canada and mainly distributed in northern provinces such as Xinjiang, Inner Mongolia, Northeast China and Shandong.

Physical characteristics of Angus cattle

appear

Angus cattle generally refer to black cattle and are generally considered as superior cattle.

Angus cattle is a kind of black hornless meat cattle, which is characterized by black coat and hornless, also known as hornless black cattle. Some Angus cattle have white spots under the abdomen, navel and breast, and the incidence rate is about 40%.

Red Angus cattle, wearing a red coat, are not much different from black Angus cattle in body structure and production performance.

Angus cattle are small, low and compact. The head is small and square, the forehead is wide and prominent, and the eyes are round and bright, flexible and energetic. The back line is straight, the body is wide and deep, cylindrical, the limbs are short and straight, and the distance between the two forelimbs and the two hind limbs is wide. The skin is soft and elastic, and the coat is bright and moist. The whole body is muscular and has the typical body shape of modern beef cattle.

The average live weight of Angus adult bulls is about 700-900 kg, and that of cows is about 500-600 kg.

varietal characteristic

Fast growth, early maturity and easy fattening.

High meat yield and good carcass quality. 12 months old eye muscle area can reach 32.5 square centimeters, and the meat is marble-like.

Strong environmental adaptability, cold resistance, disease resistance and mild temperament.

Feeding environment of Angus cattle

grow

Angus cattle has always been crowned with high quality in the beef cattle circle: one of the four famous cattle in the world, one of the three largest beef cattle in the world and one of the royal beef cattle in Europe. Angus cattle with pure blood have a strict living environment and a very particular diet.

Angus cattle grow in the original ecological environment and are fed with scientifically matched original ecological organic grains.

Angus cattle has good weight gain performance, with a daily weight gain of about1000 g. It matures early, is easy to fatten, has high carcass quality and meat production performance, and has good muscle marbling.

The slaughter rate of fattening cattle is generally 60%-65%, which is adaptable to the environment, cold-resistant, gentle and easy to manage.

About us

Cattle raising by the whole people is the first new fresh retail model combining online and offline, and users can enjoy high-quality beef without leaving home. Angus beef imported directly from Australia does not contain antibiotics and hormones, forming a soft, juicy, fresh and mellow flavor of Angus beef.

The steak-spelling function of raising cattle by the whole people provides steak lovers with more convenient, cheaper and better quality steak. On the basis of choosing the Australian steak with the lowest direct price, there are also discounts. In the field of imported beef, national cattle raising is a unicorn enterprise, aiming at providing users with the cheapest and highest quality imported steak, which has won the support and trust of users.