Aberdeen Angus is a very old breed, originally from Aberdeen County, located in northeastern Scotland. In the beginning, the breed had their coat in several colors, but during the years it was subjected to black color selection. Recently red cattle have been accepted in the herd-books.

Horns are absent. They are animals of low height, but heavy weight. The head is small, short and wide and the limbs are short and muscular, with fine bone, long body, with large and deep thorax. The skin is soft and elastic.

The average cow size is between 1.10 and 1.25 m and the bulls are about 1.35 m in size. The average weight of cows is 550 to 650 kg and of bulls 900 to 1,000 kg.

Quality of carcass and meat

Angus meat, in the top of consumer choices, is high-quality marbled and percelled (intramuscular distribution of fat) beef. The slaughtering yield is over 60%, and for the very well-grown yearling between 67 and 72%, with the meat-bone ratio higher than 5:1. Angus displays the qualities of the upper carcass, with a high percentage of lean meat, fat and bones. Well-developed hindquarters produce very good quality meat - marbled, moderately coated with fat, which gives the meat savoury and juiciness when cooked. The fine tissues obtained from the muscular marbling ensure succulence and aroma when cooked. It is these features that make Angus meat the first choice of restaurant and gastronomy chefs around the world.

 Effectiveness

The Angus breed has the finishing power only through pasture grazing without requiring concentrated fodder, producing more meat from the pasture than any other conventional breed. This breed produces less damage to the pasture than any other breed.

Exterior aspect

The Angus breed has a proportionately developed conformation for each age level with a balanced weight distribution on all four legs with appropriate lengths, widths and depths;

Horns are totally missing - a characteristic of the breed;

The head is small, expressive, without horns, and the neck is short and deep;

The overall exterior aspect is specific to the morphological type of meat, harmonious, with attributes for the impressive meat production;

Fine-robust constitution;

The upper trunk line is straight and horizontal;

Large and protruding chest, deep thorax, square crotch and convex buttock, very lowered;

Large and cylindrical long, very wide and deep trunk;

Reduced extremities with fine bone and broad aplomb, with short, solid limbs;

Adult bulls have a weight of between 1000 and 1300 kg;

Adult cows weigh 550-700 kg;

It has the best balance.

Undoubtedly the Angus breed has the best characters. With easy calving, early maturity, high fertility, quiet temperament, optimal and efficient growth rate, quality carcass production, and rapid sexual maturation (precocity), no wonder the Angus breed is the most famous breed sought for both genetics and commercial herds.