As a generalization, beef cattle have bigger frames and smaller udders than dairy cows. A beef cow produces enough milk for it’s offspring to suckle, but not enough to be commercially viable as a dairy animal. A dairy cow is the opposite, producing enough milk but not enough meat to be tempting as a beef breed. Most meat that you see on sale in the UK will therefore come from beef breeds.

Different breeds of beef cattle grow at different speeds and produce different flavours of beef, a bit like different trees have different colours and hardness of wood. From a British perspective, the continental beef breeds (Limosine, Simental, Belgium Blue to name a few) are faster growing and leaner, but have less marbling (which gives the meat its taste). The native beef breeds (Aberdeen Angus, Herefords, Galloways, Highlanders etc) are slower growing and often fatter, but have better marbling and a wonderful flavour as a result, particularly if they are reared naturally.

So of all the breeds, why is it Aberdeen Angus is the one that people have heard of? We believe pedigree Aberdeen Angus has won it’s international reputation as the best beef that you can buy for two reasons:

1. Firm (but not tough) fat and lean combine together on your plate to deliver a dish that balances subtle and delicious flavours (for the fat is seriously edible if naturally reared Aberdeen Angus), with a meal that is naturally high in Omega 3 & 6. 
2. Aberdeen Angus strikes the best balance of all breeds between fat, lean and bone. Too much fat and you wonder where the meat’s gone. Too much lean without fat and it can be tasteless and leathery when cooked. Too much bone and the meat becomes expensive to process and therefore buy.
   
   From a farming perspective, we would also include a 3rd & 4th reason: 
   
3. Aberdeen Angus are (usually) good natured
4. Aberdeen Angus are really pretty civilized to manage (rugged and easy to calve).
   Though we do confess to being a bit biased…..

What to look for when buying Aberdeen Angus beef?

• Is it pure Aberdeen Angus or Aberdeen Angus crossed with another breed? Both are entitled to use the “Aberdeen Angus” brand, but supermarket Angus may be as low as 50% Aberdeen Angus, 50% other breeds, which does affect the flavour, particularly of the fat.
• Is it naturally reared? The fat should be a creamy colour when the beast has been naturally reared (hard feed turns the fat white, except corn, which turns it yellow). It’s worth going for it if it is.
• • The lean of naturally reared Aberdeen Angus has a subtler taste to hard fed Angus and a texture that is somehow firm but tender.
  • Likewise the fat takes on an appealing texture (not soft and squidgy nor tough as old boots) which has a distinctive, yet beautifully matched taste.
  • This significantly increases the number of cuts that you should be able to enjoy, as a rump (frying) steak of this type of beast should taste every bit as good as a sirloin off a lesser carcass, and won’t leave you with jaw-ache as you approach the end.
  • You should also notice less shrinkage when you’re cooking it (more muscle, less water), particularly with the mince.
  • Studies have shown grass-reared Aberdeen Angus to be both rich and naturally balanced in Omega 3 & Omega 6 (ISSFAL (Howe)).
• Marbling: Leanness is often cited as the main characteristic shoppers look for when buying beef. That said, very lean beef can be hard, leathery and bland when cooked. Meat is far better when it is well ‘marbled’, with fine threads of fat interwoven throughout, as this ensures tenderness when cooked and brings out the flavour.
• Hanging. Hanging allows enzyme activity to tenderize the beef and strengthen the flavour. A good bit of naturally reared beef should be hung (ie. Left on the bone, hanging in a chill) for 2-3 weeks. It should be fairly tender anyway, and if you hold it for too long it risks becoming a bit “gamey”.