A bit about Angus beef.
The term Angus does not necessarily designate a quality, but rather, it is a breed of cattle. Angus cattle were originally bread in Scotland by Hugh Watson in the mid-19th century. The American Angus Association was founded in the 1880s.
The Association recognizes the hornless black-hided breed. There is a Red Angus, however, it is a much rarer breed and is not allowed to be registered.
The Angus breed quickly became a favored breeding stock due to the quality and production of meat. It has become the most popular breed in the United States.
Angus beef develops better marbling (the amount of intramuscular fat) than most cattle. Most people agree that marbling improves flavor, tenderness, and keeps meat moist while cooking, especially at high temperatures.
*All meat prices listed are sold per pound
