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Black Angus

Extremely succulent and flavoursome thanks to their special corn-based diet.

While the home of Black Angus cattle is United States, their roots lie in Scotland – the fertile regions of eastern Scotland, to be precise. The Aberdeen Angus cattle came into existence in the late eighteenth century, when the “doddies” from Angus province were interbred with the similarly hornless “humlies” from Aberdeen. Due to their largely black coat, they are called Black Angus in the United States in order to distinguish them from their close cousins, the Red Angus cattle. The term “Angus” is of Celtic origin: “aonghas”, meaning “the chosen one” or “first choice”. Today, Black Angus cows are among the most popular beef cattle in the US.

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What is so special about Black Angus cattle?

Their history can be traced back to more than 100 years ago, when cattlemen from “Cattle Country” (the Midwestern United States) started feeding their cattle excess corn – entirely by accident. Today, the US-American Black Angus cows are fed a strictly plant-based diet. During their last months, this fare is supplemented with approximately ten per cent of corn every day. It is a successful compromise yielding a responsibly produced gourmet meat.