Angus Beef Cattle characteristics
One of the first cow breeds specifically bred for beef production, Angus Beef is known globally as Aberdeen Angus.
They originated from Angus in Aberdeenshire, Northeast Scotland.
A farmer from the Free State named Charles Newberry brought the first 10 black Angus cattle to South Africa in 1895, and Angus cattle have been present there for more than a century.
They have excellent meat quality.
They have a high feed conversion rate, allowing them to quickly attain an acceptable marketing weight.
They are normally born without horns.
According to some sources, red-colored Angus beef is less susceptible to heat stress, which lowers their risk of developing cancer and scorched udders.
More than 90% of the listed Angus cattle in the rest of the world are black.
Angus cattle are crossed throughout the nation, particularly with Brahman and Bonsmara, to improve the meat quality and increase the offspring’s weight.
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