Features and physique of the breed
The Angus cattle have a natural selection so that they transmit their features to next generations and to other breeds they are crossed with. The undesired effects like horns can be avoided through breeding with Angus.
The breeding of Angus is mostly done in Western and North-Western thanks to the qualities like endurance and the capacity to develop in less favourable pasture conditions being known for this. The breed is well adapted at environmental extremes and can stay outside without a problem.
The Angus breed is known for easy calving with a good milk production for the calves and represents a high per cent of birth and fertility, delivering calves with weight at least 50% of the body weight of a cow at 205 days. The Angus breed is precocious, the age for the first mating being 14-15 months (minimum 350 kg), it is a very fertile breed, giving birth to 1 calf per year and having a gestation period of 9 months.
The Angus calves grow very fast, getting to a slaughtering weight at a very early age that having a quality beef appreciated in premium gastronomy. The Angus cattle have an excellent capacity of producing milk for their calves and adding the calving ease and high rate of fertility makes them very economic cattle. They have a high daily weight gain only from grass from pasture, they gain even 1000-1300g/day.
The calm temper they naturally have is very important for farmers, the easy way to work with this cattle saves time and money. Passive cattle exploits the food better, even the taste of beef from a passive cattle will be much better.
Carcass and beef quality
The Angus beef is at the top of choices made by consumers for its marbled and tender high quality beef. The slaughtering yield is over 60% and for the fattened young between 67% – 72% with meat-bones proportion higher than 5:1. Angus shows quality of the upper carcass with a high percentage of lean meat, fat and bones. The back well developed quarters produce high quality beef – marbled, moderately covered in fat that gives a flavoured and juicy beef when it is cooked. Fine tissues obtained from muscular marbling assure the juices and flavour while cooked. These are the features that make the Angus beef the first choice for chefs in restaurants and gastronomy in the whole world.
The Angus breed has a capacity to deliver premium beef only through feeding with grass on pasture, without the need of premixes, producing more beef from pasture than any other conventional breed. This breed brings less damage to pasture than any other breed.
The Angus breed is proportional build for every age level, with a balanced weight distribution on all 4 legs, with adequate lengths, widths and heights;
The horns are missing, this being a characteristic of the breed;
The head is small and expressive, hornless, the neck is short and deep;
The general exterior aspect is specific to the morphological beef type, harmonious, with impressive characteristics for beef production;
The superior body line is straight and horizontal;
Large and clean-cut chest, deep thorax, square rump and convex, lower buttock;
Voluminous and cylindrical trunk, long, very wide and deep;
Slim extremities with fine bones and short, solid joints;
Adult bulls weigh between 1000 and 1300 Kg;
Adult cows weigh between 550 and 700 Kg
The skin thickness is moderate with a good elasticity and the hair is smooth and soft, in different coverage quantities according to season.
Angus cattle are black or red. A small white spot does not disqualify them but this should not extend more than the belly region. Birth marks belong to the heritage of the breed and are allowed only if the basis skin is pigmented.
Shows best balance
Without a doubt, the Angus breed shows best characteristics. With features like calving ease, early maturity, high fertility, calm temper, optimal and efficient growth, high quality carcass, precociousness, there is no wonder that the Angus breed is the most wanted for genetics but also for commercial herds.