History and properties of angus beef
Angus is the name of the breed of cattle that was specifically bred from cattle indigenous of Scotland by a man named Hugh Watson in the mid-19th century, it’s a black-hided breed without horns. It is believed that nearly all the Black Angus cattle alive today came from the results of Watson’s attempts to maximize the black hide of these animals. In the 1870s these cattle were brought to the United States and by the 1880s, the American Angus Association was founded.
The term Angus does not imply that the beef is organic, natural, or of a higher grade than any other type of beef. This type of beef develops with 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.
A very tasty recipe using angus beef
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