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All about Black Angus or Aberdeen Angus

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Cattle breeding is the most promising livestock industry. Today, Russian officials in the agricultural sector say that beef cattle breeding needs to be intensively developed. Many farms have already switched from raising dairy cows to raising cattle meat. Beef is the most popular meat in Russia. Among all breeds of bulls, Aberdeen Angus stands out. The calves of this species are rapidly growing and gaining weight, and this brings livestock breeders a quick profit and a guarantee that livestock will be paid off with interest.

And about how to distinguish a true Angus from another black suit cow and how to raise a weighty hornless bull-calf, the Primembiff team will tell novice farmers in this article.

Where did Aberdeen Angus come from?

The breed of cows Aberdeen Angus was bred in the distant XVII century. The homeland of Black Angus cattle is the Scottish counties of Aberdeen and Angus in the north-east of the country. The ancestors of these animals plowed the earth. Their meat was sinewy and stiff.

At the end of the century before last, these black cows were ennobled and brought to Kansas, USA. Gradually, US farms grew. New England began exporting purebred black Angus in the 20th century. So the British bulls turned out to be Canada and Argentina. In New Zealand and Australia, the Aberdeen Angus cattle breed has spread by the work of the British.

In the USSR, these hornless (simply put, hornless) handsome men appeared only in the middle of the 20th century. Initially, such cattle were bred in the Volgograd region, the Stavropol Territory and the Kazakh SSR. The livestock farm "Paris Commune" of the Volgograd region was then considered a reference breeding plant. Today in Russia, gourmets already know and love the breed of Black Angus.

Cows are bred in the Bryansk region (leading in number of livestock), the Altai Territory, the Volga Region and in the Voronezh Region. Modern Russian breeders in the Volga region and Volgograd region breed a variety of Anguses with good milk yield.

What do Aberdeen Angus animals look like and where are they raised?

Aberdeen Angus - hornless (hornless) cattle of black color. Small in size: reach no more than 120-150 cm at the withers. This unique breed of meat bulls was bred in the 19th century in Scotland. The counties of Aberdeen and Angus are considered their homeland - from where the name came from. The ancestors of these cows plowed the land, then animals were brought to the United States, Canada, Argentina, New Zealand, Australia. In the USSR, these hornless meat gobies appeared only in the middle of the 20th century.

Now Black Angus cows have long ceased to be outlandish in our area. Russian breeders breed these wonderful cows in the Altai Territory, Bryansk Region, Volga Region, Voronezh Region. It is noteworthy that it is in the Voronezh region that the best-known and popular supplier of marbled meat in Russia gets the premium quality beef - the company "Primembiff". You can try the excellent quality beef from Primembiff by ordering products in our online store.

What is the difference between black angus calf meat from the rest?

    Aberdeen Angus gobies are gaining weight quickly. A newborn calf weighs about 25 kg, but after 6 months it reaches a weight of 150-180 kg. It was revealed that in just one day the animals of this unique breed gain from 1 to 5 kg! By the time of the slaughter, the weight of the bulls is already

450-500 kg. And sometimes the mass of well-fed cows reaches such significant indicators as 650 kg and even 800 kg! Obviously, in terms of precocity and carcass quality, Black Angus cows simply have no equal!

  • Another feature that distinguishes black angus from others is its ability to quickly adapt to adverse weather conditions. They can be kept outdoors and even in cold weather. They easily tolerate temperature differences from −30 ° С to +30 ° С. That is why this breed has taken root so well all over the world and in Russia, where the climate often changes.
  • Black Angus gobies are genetically predisposed to form marbling - thin, fatty streaks of meat. During cooking, Black Angus marbled beef steaks melt and become incredibly juicy and soft. A real delicacy for meat gourmets!
  • A few words about the fattening of Aberdeen Angus

    A healthy and proper diet of gobies is the most important component in obtaining high-quality marbled meat. It is simply impossible to hide improper nutrition: the marbling of meat directly depends on the diet of the animal.

    From birth, the mother feeds the calves - the maternal instinct is well developed in the cows - which contributes to the development of strong immunity. Then the animals begin to feed with hay, gradually adding four kinds of corn. Ideal conditions for premium beef - 180-day corn fattening. Before slaughter, animals are kept in a stall - this reduces their activity so that the meat reaches perfect marbling. A properly grown goby gives at least 350-400 kg of premium meat with impeccable taste characteristics.

    Black Angus meat - a treat for meat eaters and true gourmets

    Aberdeen Angus refers to meat breeds, the taste of such beef is significantly different from the taste of meat of dairy cows. We recommend learning about the difference in tastes here.

    Corn feeding of black angus allows you to get marble meat of impeccable quality. Without any modesty, Black Angus is the best beef for steaks. Juiciness, softness, ideal meat structure, delicate taste and alluring aroma are all characteristics of mouth-watering steaks from this beef. You can also cook many other dishes from marbled meat: burgers, barbecue, meatballs, sauté: yes, anything! We suggest you purchase marbled beef in our store and see for yourself! After all, as you know, it is better to check once than hear a hundred times. We are sure you will not regret it!

    Not sure what to choose?

    We will be happy to help you not only decide on the right one.
    a piece of meat, but also share the best recipes!

    Exterior of the famous breed

    Distinctive features of the Black Angus gobies are kolovost and black suit. Their aberdins are passed on to descendants even when crossed with individuals of other breeds. These small cows rarely reach 120 cm at the withers.

    The head of adult Angus is small, with a narrow nape, neck is thick, short, chest is wide, withers and back are straight, limbs are short, musculature of ham reaches hock joint, skin is thin and loose (due to subcutaneous fat) covered with soft black hair.

    The Angus Aberdeen are depicted already in adulthood in the photo: the young's physique is less proportional (the calves have rather large heads and longer legs).

    How effective are black anguses?

    This breed is characterized by early maturity (growth advances quickly, but stops early). The weight of a newborn calf of this breed is about 25 kilograms. At the same time, by the age of six months, the grown up calves weigh 170-180 kg. Young aunts or bulls black angus gain about a kilogram per day. At the age of fifteen months, the heifer is already ready for insemination. One and a half year old calf weighs about 550 kg. Well-fed mature cows weigh 650 kg each, while Aberdeen Angus bulls weigh 800 kg each. Such indicators can be achieved if we take livestock nutrition seriously.

    The skeleton of the animal breed black angus is thin and light. Slaughter yield here is a record 65-70%.

    Black Angus cow meat has a fine fiber structure. The carcass is uniformly penetrated by fatty layers.

    Scottish breed advantages

    1. Black Angus Gobies quickly adapt to adverse weather conditions.
    2. If you cross an Angus with an individual of dairy breed, the offspring will inherit excellent meat qualities and the color of Aberdeen, but at the same time will give enough milk.
    3. The carcass yield is about 70% of the mass.
    4. Aberdeen Angus meat is marbled. This means that fat inclusions are located inside the muscles, which makes the cut of the product outwardly similar to the marble pattern. The meat has an excellent taste and aroma, which is why it is valued as a delicacy in most countries of the world.
    5. Anguses not only quickly gain weight, but also early in reproductive age, in addition, they calve easily.
    6. The Aberdeen Angus bull breed is characterized by a complaisant disposition and moderate mobility.
    7. Animals of this species have beautiful skins that European fashion houses willingly buy to make bags.

    How to feed Aberdeen Angus?

    In order for the livestock to grow rapidly and proportionally develop, it is important to ensure a healthy diet for livestock. Cows of this breed have excellent maternal instinct, so staying near the parent is beneficial for adolescents, and mother's milk is the ideal food for black angus calves, while their weight is less than 230 kg (270-280 days).

    Representatives of the old breed eat no more than other meat gobies. After weaning, calves are kept on a diet. Initially, they are fed with hay mixed with feed concentrates, then corn is gradually added in four forms. It is important that the proportion of corn cereals in the diet is optimal, because without this, beef will not become marble. Some farmers solder small Anguses with an antibiotic mixed with an image, but this is not necessary. “Future” treatment can even harm cattle health. Nine-month breastfeeding provides the calf with a healthy immune system, and indeed the “Scots” rarely get sick (after all, their ancestors were working cattle). Before slaughter, Aberdeen Anguses are kept in a stall and fed with grain so that black angus meat acquires the necessary marbling. It will not be possible to hide the consequences of malnutrition of livestock, because the structure of the fatty layers in the muscles directly depends on the diet of the animal.

    A properly raised Black Angus bull produces at least 350 kg of high-quality meat with excellent taste.

    Historical fact

    The first of the inhabitants of the USSR taste marbled beef rated by N.S. Khrushchev during his business visit to the United States. Upon returning to the Union, the Secretary General asked his personal chef to cook him beef using the same technology. However, the taste of the dish was inferior to the American steak, because the secret marbled beef It’s not in the recipe for its preparation, but in a special kind of meat, which allows the finished dish to convey all the best taste properties.

    Subsequently, by decree of N.S. Khrushchev was equipped with a specialized livestock farm, to which bulls of a special breed were supplied from Europe, later it served as the main source of marbled meat.

    The secret of marbled beef

    Marble beef - This is a special type of red meat containing pronounced fatty layers, giving it not only a delicate and mellow taste, but also a color similar to marble. In this case, the fat has a pure white color and is evenly distributed throughout the steak. In the process of technological processing, these fatty layers melt, due to which the meat acquires tenderness and softness.

    Try the Rib Eye steak (thick edge) of the Black Angus breed, delivered specially for you from the Koenigsbeeff farm in the Kaliningrad Region.

    Japan - the birthplace of marbled beef

    The technology for producing this delicacy first appeared in Japan. There are about 120 varieties of marbled meat - according to the number of places of its production. The most famous Japanese marble beef It is called Wagyu (Wagyu) - an exquisite type of marbled beef obtained from Japanese cows grown using special technology. The term Wagyu primarily means a family of several breeds of gobies that are genetically predisposed to intense marbling of meat and a high content of oleic acids (omega-3 and omega-6). In the middle of the XIX century. in Japan, a centuries-old ban (from 1635) on eating meat was lifted. This period can be considered the birth of Wagyu meat.

    Goby bull calf

    Marble meat is achieved by selection. Cattle of such breeds as Angus, Hereford, Murray Gray, Short Horn, Vagyu, and some dairy breeds have a significantly higher predisposition to marbling meat compared to other breeds. Currently, breeds of these valuable animals are bred in Australia, New Zealand, Argentina and Russia.

    In our stores you will always find marbled beef Black angus, delivered specially for you from the Königsbif farm of the Kaliningrad Region.

    Meet Black Angus

    Specially bred meat breed of Aberdeen-Angus black suit. Considered the best (elite) meat breed. The goat meat supplied to our stores is grown on a farm in the Kaliningrad region. Black Angus animals are freedom-loving and do not like to stand on a leash, therefore they are raised exclusively on pastures (free grazing), which means that without the use of intensive production methods (without growth hormones, antibiotics). That is why the meat of such gobies is much more expensive than ordinary beef.

    Devil in the details

    Marbling also depends on the fattening of the animal. A cereal diet including corn or barley lasts about 200-300 days. Due to this, the color of the veins changes from yellowish to white.

    There are other methods of producing marbled meat in Japan: gobies are fed alfalfa (plant) and wheat, they are given special beer (!), And then they are suspended above the stall so that the animals do not "shake" the precious fat. Hypodynamia (limitation of mobility) is compensated by massage (!), And in order for the goby to not feel stress, he must include classical music.

    Our marble beef grown in more humane conditions - in the meadows of the Kaliningrad region. This is a feature of the breed. Black angus. At the same time, marbled meat is not inferior in quality to Wagyu

    Marble Beef Classification

    The US Department of Agriculture certification system, adopted around the world, distinguishes eight categories of marbling (in descending order):

    • Prime (top of the top!)
    • Choice
    • Select
    • Standard
    • Commercial
    • Utility
    • Cutter
    • Canner

    In the USA, a carcass is assigned a certain rank on the meat grading scale (quality grading) and on the output grading scale (yield grading).

    The quality rank is set depending on the degree of marbling of meat and the age of the animal. The degree of marbling is determined in the following way: the rib eye cut is cut across in a strictly defined place (in the region of the 12th rib) and the cut section is compared with the reference templates. By comparison, the whole carcass is assigned one of 10 categories of marbling. The higher the marbling of meat, the more quality it is considered.

    The second criterion for assigning a quality rank is livestock age. Each carcass falls into one of five age categories, where the highest category (“A”) is animals slaughtered between the ages of 9 and 30 months. The lowest category (“E”) is over 96 months old. Age plays an important role, since as the animal ages, its meat becomes coarser and changes color from uniformly red to darker, almost gray, with a noticeable granular structure.

    Depending on the combination of the degree of marbling and the age group, the meat is assigned a certain quality rank. The highest rank is Prime. Further in descending order are: Choice, Select, Standard, Commercial, Utility, Cutter and Canner. The beef of the last three categories is practically not sold in retail and is mainly used for industrial processing. The first three categories (Prime, Choice, and Select) can only be obtained from young cattle of the first age group (“A”). Therefore, they differ only in the degree of marbling. Prime is a very narrow category: the first (highest) degree of marbling. Choice - the degree of marbling from 2 to 4. The Select category allows the degree of marbling from 5 to 6. The following categories are assigned to meat with a lower degree of marbling obtained from adult animals. It is worth noting that only 2-3% of all American beef falls into the Prime category.

    Most marble steaks are located in the dorsal part of the animal, the muscles of which receive a minimal load during his life, when compared, for example, with the leg muscles.

    In the GASTROMAN chain of stores, the quality of Choice marbled beef, as evidenced by the Könegsbif farm certificates

    Determine the quality of Black Angus

    1. Meat should have a richer red color than regular beef

    2. If you touch the meat with your palm, then it should remain dry. There should be no mucus on the surface of the meat

    3. The meat has a pleasant smell (not sour)

    4. Uniform distribution of veins throughout the steak

    The highest gastronomic “chic” of 2017 is considered to be a cooked steak in a vacuum (using cookvac technology): olive oil is poured into a special culinary apparatus, Black Angus steak is placed, spices are added, and cooked at low temperature. The meat literally “melts in your mouth”!

    Rib eye is the most “marbled” of premium cuts. The name ribey comes from the two English words rib-eye, that is, the rib and eye. The rib is the place where the cut comes from, and the eye is the shape of its cross section that steaks inherit. Обилие жировых прослоек, которые при жарке быстро «тают», делает рибай самым сочным и самым неприхотливым в приготовлении из всех стейков. Рибай – универсальный стейк: его можно приготовить дома на сковороде и подать как деликатесное блюдо, а можно зажарить на углях и съесть на пикнике.

    Стейк «Нью-Йорк» (стриплоин)

    Striploin, or thin fillet edge, contains in the name an exact definition of its essence. In English, striploin is literally a strip of loin. This cut in shape resembles a strip with a conditionally rectangular and rather elongated cross section. Marbling on it is less pronounced, but compared to rib eye, the striploin flesh consists of larger and very tender fibers of muscle tissue, has a more concentrated and bright beef taste. For this, striploin steak is traditionally considered a “masculine” dish, although this identification is very arbitrary. Striploin steak on top contains a thick strip of fat, without which the steak is called "New York" - one of the most popular steaks in America.

    Tenderloin

    Tenderloin (tenderloin) - tenderloin, the most expensive and valuable cut, which is located under the striploin, obtained from a unique muscle that is practically not involved in motor activity. Therefore, filet mignon or tenderloin steak is the most tender meat thickness of 6-8 cm. The famous Chateaubriand and Filet mignon steaks are prepared from the tenderloin.

    Cowboy Steak

    Steak “Cowboy” or “Rib eye on the bone” is a cut from the “marble” part of the bull’s carcass, only with the preservation of the costal bone. He is also called a loin of bone on the tomahawk (Rack bone-in Tommahawk). From this cut, juicy and very colorful steaks weighing about 1 kg are obtained. Since the marbling of beef near the bone is quite intense, the recommended degree of roasting for these steaks is medium well.

    Shortloin (Shortloin) - a cut from the lumbar.

    Degrees of steak

    There are six degrees of roasting steaks:

    • Very Rare - Very Raw
    • Rare - Crude With Blood
    • Medium Rare - medium crude with a predominance of pink juice
    • Medium - medium-roasted meat with pinkish meat juice
    • Medium Well - Almost Fried
    • Well Done - completely fried until completely dry.

    How to cook

    According to the above classification, the Prime category is assigned to the most marble steaks, followed by Choice. The category Select suggests low marbling. Such meat can be cooked on the grill, but roasting should be gentle if you want to keep the meat juicy and tender. Prime steaks should be sautéed over high heat until medium rare-medium well is cooked for an excellent result.

    Usually, a Japanese chef prepares marble meat right in front of visitors on a large stove - teppan, or hibachi-table, as the Americans call it. These are special roasting tables located next to the tables. The meat is fried in vegetable oil with the addition of sesame seeds and spices.

    Shabu-shabu (boiled thin slices of meat, vegetables, noodles) and sukiyaki are prepared from marbled beef, whose history is 150 years old. In restaurants, you can often find sukiyaki nabe - boiled marbled meat with bean curd, vegetables, noodles and a raw egg.

    Marble beef Wagyu is perfect for preparing a classic steak, but it is worth remembering that, thanks to its exceptionally delicate structure, the meat is fried in a matter of minutes.

    The best way to cook steak is to fry it in a heated cast-iron skillet. Another method is a quick roast at high temperature and further bring to the desired degree of readiness in a preheated oven.

    Origin history

    The Angus breed of cows was bred on the basis of several British species of hornless cattle. Such animals were actively bred in the counties of Angus and Aberdeen, which are located in Scotland. These regions are known throughout the country for their extensive meadows and mild climate.

    From official written sources it is known that purposeful breeding work on the breeding of Aberdeen Angus began in 1775. Breeders set themselves the goal of improving meat productivity and early maturity of native cattle. And they managed to achieve this only in 1835, when the pedigree line was approved as a separate one and the first pedigree book was created.

    In 1873, several representatives of this species of cows were first taken out of the country. This merit belongs to George Grant, who acquired a small livestock for his farm in Kansas (USA). Meat qualities, rapid maturation and the right exterior attracted attention to such cattle. More and more breeders from North America purchased it in their households.

    In the future, the Angus also spread to Canada, New Zealand, Australia. Often they can be found in the UK. Animals were brought into Russia and neighboring countries only in 1958. Gradually, their number in the country grew. To this day, they are often used in breeding to increase the meat productivity of local Russian livestock breeds.

    In terms of physique, the Aberdeen clearly traces the meat direction of productivity. The body has a rectangular shape. The height of the animal is from 1.1 to 1.3 m. With such a small growth, the body length reaches 1.7 m.

    One of the main features of the appearance of Anguses is kolovost, which is transmitted to subsequent generations in almost 100% of cases. As for the other features of the exterior of the breed line, they include:

    • large rectangular body with well-developed muscles
    • straight back, sacrum and lower back,
    • correctly set short limbs with developed ham,
    • short volume neck
    • deep chest (depth up to 67 cm),
    • a small head with a short muzzle,
    • the skin of such cows is elastic with a thick layer of subcutaneous tissue.

    On top of the body of the animal is covered with shiny hair. It is designed to protect livestock from sunlight and wind. The coat color is most often black, but a brown coat is also sometimes found.

    The udder of Angus cows is small. It can be completely white or black.

    Productivity Characteristic

    The breed of Scottish black angus cows is bred by breeders exclusively for high-quality beef. The average weight of a mature female is 500-600 kg, and in the case of targeted fattening, following basic recommendations, it reaches 700 kg. The mass of bulls reaches 1000 kg. The slaughter yield of meat from an adult livestock ranges from 60 to 70%.

    It is worth noting that the weight of young animals immediately after birth is 22-28 kg. With proper feeding, the average daily gain is 1000 g. At this rate, a six-month-old calf weighs 180 kg. And by 3 years, this figure increases to 420-430 kg.

    Aberdeen Angus meat is highly regarded for its marbling, refined taste, tenderness and lack of large fibers. The backbone of the entire carcass is about 17%.

    As for milk productivity, the average annual milk yield per individual is only 1400-1700 kg of milk.

    Maintenance and care of the breed

    Despite the high productivity indicators, Angus cattle are completely not demanding on the conditions of detention. Animals of this species feel good in regions with a cold, hot and temperate climate. Due to its high resistance to various climatic conditions, such cattle is suitable for open type of maintenance.

    But in areas where frequent rainfall and spring is wet, it is better to take care of a special canopy or shed. Excessive moisture in livestock housing leads to a significant decrease in productivity. Cowshed for this species of animals is not necessary to warm. Cows already survive the winter without difficulty. Indoors, animals are kept in a loose manner. Between themselves, the livestock gets along and may well independently find a place to rest.

    But when keeping such cattle, it should be borne in mind that it has a rather wild disposition. If the herd is constantly kept on a free graze, cows quickly wean from interacting with humans. Therefore, upon contact, they may manifest aggressive behavior. This is especially true for females who feel threatened by their calves.

    Important! Avoid too long independent finding of animals. And if possible, periodically return them to the barn, where staff constantly works.

    As for the nutrition of this type of cows, it largely depends on the characteristics of the content. If the breeder can provide the animals with a sufficient amount of free space, then such cattle can be fed only with pasture from pastures. This will be quite enough to achieve the growth indicated above.

    In addition to the main diet of calves add:

    • premixes
    • combined feed
    • finely divided grain
    • various mineral additives.

    Young animals should be accustomed gradually to any of these food components. In addition, it is extremely important to monitor the amount of food fed to the animal. This kind of cattle is growing rapidly for an extremely short time. If you do not adjust the livestock menu in time, it will quickly begin to develop obesity.

    Important! In the summer, in addition to green food on the street, it is necessary to install feeders with mineral top dressing. You should also take care of the free access of animals to water.

    Breeding Features

    Farm owners often breed Angus because of the high survival rate of young animals. He has high immunity, and minerals and vitamins from colostrum of the mother are enough for him to fully develop.

    Puberty in cows of this breed ends at 14 months. At this time, the animal is completely ready for mating. During successful mating, one calf is born, less often two calves. Typically, the weight of the newborn is from 16 to 28 kg.

    It is worth noting that this breed of cows has a highly developed maternal instinct. The cow carefully takes care of the babies and regularly feeds them. In addition, she constantly looks after the calf and can behave aggressively when trying to take away young growth, so a mother with her offspring can be safely released to grazing.

    Advantages of the breed

    The high popularity of Angus is justified by a wide list of advantages that distinguish this variety of cattle from others. These include:

    • undemanding to the conditions of detention,
    • persistent immunity, which allows animals to tolerate cold periods and protects against many diseases characteristic of livestock,
    • fast acclimatization in various climatic conditions,
    • accelerated puberty, which makes possible the mating of animals already after they reach 14-15 months of age,
    • rapid weight gains in young animals, which, with a properly planned diet, can be up to 1 kg per day,
    • high yield of meat products, which in most cases reaches 70% of the total body weight of the cow,
    • high quality beef, which is highly valued in the market and involves thin layers of fat,
    • when crossing Angus with other pedigree lines, the offspring is transferred a harmonious physique, high productivity and black suit of Scottish cattle.

    Also, it is worth noting that black angus bulls are peaceful in nature and coexist calmly with humans and other animals. With constant contact with a person, the herd learns to interact and unquestioningly listens to the owner.

    Black Angus Bulls

    The advantages of the breed include the high survival rate of offspring. Due to natural immunity, most calves are born healthy, and are sick less than young animals of other varieties.

    As for the shortcomings, the most significant moment in this regard is the fragile skeleton of animals. This feature is complicated by the fact that cows are prone to obesity. And excessive weight with such a skeleton structure often causes injuries.

    Thus, the Aberdeen-Angus breed is an extremely valuable acquisition for any cattle-breeding farm. But before breeding, you should study in detail the main features of the pedigree line. In addition, the owner should have access to vast free pastures.

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