Origin
The Aberdeen Angus takes its name from two counties in north-east Scotland, Aberdeenshire and Angusshire, where the breed settled. A strict specification governs crossings and guarantees the genetic purity of the herd.
Angus
A butcher’s classic: black coat, no horns, and beef so tender and juicy that we almost always keep it in the shop.
The breed
Short in the leg, between 135 and 148 cm, for a weight of 800 to 1,000 kg, the Angus has a short, rather flat head, no horns, and an entirely black coat that protects it naturally from eye disease.
Hardy, it copes with difficult climates and makes excellent use of pasture.
The meat
The animal reaches maturity at around two years, more often three. Raised without stress, it gives meat that is tender, juicy and free of any acidity. That is the signature of the breed.
Want to taste it?
Come and choose in the shop
What we have changes with the seasons and with the dry-aging. The surest way to know is to drop in, or to call.
All our breeds