Angus breed origins are geographically located at the north of Scotland.
Its name derives precisely from the counties of Aberdeenshire and Angusshire, which gave the name to the Aberdeen Angus breed.
Around the middle of the XIX century, when its meat qualities were already known, it started to be exported especially to the United States, Canada and Argentina, and subsequently its exportation was extended to other countries.
It has intramuscular fat (marbled) instead of exterior fat (around the muscle) like other wide world famous meat. This characteristic increases the softness of the meat, reaching excellent results.
Our animal’s feeding, based on natural pasture at the Montaña Palentina and reinforced with ground cereal, is the most outstanding feature.
Angus meat is considered to be one of the best world meat along with Kobe’s Wagyu one.
For more information visit:
http://www.angus.org.ar/index.php?page=laRaza
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