Angus
Bos taurus · Meat
Top 10 pairings
Angus — properly Aberdeen Angus — is the black, naturally hornless breed from north-east Scotland that underpins premium beef in the United States, Britain and Argentina, and is the backbone of American grain-finished production. It matures early and has a strong genetic tendency to lay down fine, evenly dispersed intramuscular fat, so it marbles well at a modest carcass weight: firm white fat, fine grain, mild sweet flavour.
Picking a good onedrag
Freshly cut, cherry-red, firmOff: tacky, slimy, smelling wrong
Counter freshEveryday bestSear, roast or braise, but mince needs 160°F (71°C). Pregnant? Cook all meat through.
ColourRed, a brownish cast under lights
Touch the surfaceMoist and clean, still not sticky
SmellMild, clean, faintly meaty
These cues are Beef's, and hold across its varieties; where this one differs, its own page says so.