Angus cattle

The very first Angus cattle were imported into the U.S. in 1873. George Grant, a Kansas rancher wanted to develop the Angus as his primary breed and introduce it to the region as an ideal beef option. At their first public appearance in the 1873 Missouri Exposition, the Angus cattle were negatively received. At this time polledness was not yet appreciated for its benefits within feedlot cattle, and the black color was too different from the common red coloration seen in the familiar cattle. Angus ranchers however were not dissuaded and continued to promote the Angus and also began to crossbreed it with the hardy Texas Longhorn. The results were polled, very hardy black calves – a very appealing cross to past critics. A heavy importation of Angus cattle direct from Scotland followed, at its peak 1200 cattle were brought in from 1878 to 1883.

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Angus beef
Angus beef hardly needs an introduction; it is renowned for its fine marbling texture and superlative eating qualities. The Angus given a minimal amount of days on feed will manage to repeatedly turn out Prime and Choice grade meats. The Certified Angus Beef program was the first of its class. It provides Angus beef producers an increase in the marketability of their stock directly leading to higher premiums. For the consumer, it provides a consistent eating experience and the assurance of knowing what one is purchasing.