The Angus Breed
Angus cattle have a rich history that dates back to 12th Century Scotland. Originating in the Scottish counties of Angus and Aberdeenshire, these black hornless cattle were raised by highland farmers. However, it wasn't until the 19th century that efforts were made to refine the breed into what it is today.
In 1808, a man named Hugh Watson from Keillor Farm in Angus county embarked on selectively breeding black hornless cattle with the goal of developing an animal that would produce high-quality meat and be docile and easy to raise. Around the same time, another farmer named William McCombie in Aberdeenshire started establishing a large herd of cattle based on Watson's bloodlines. McCombie meticulously kept records to improve the breed further.
The resulting cattle, known as Aberdeen-Angus cattle, gained popularity under McCombie's promotion in England and France. They were admired for their meat quality and other desirable traits. Aberdeen-Angus cattle were later introduced to the United States, specifically the American West, to enhance the beef market in Kansas and Missouri.
Initially, American ranchers were skeptical of the sleek, hornless breed, doubting their ability to thrive on the winter prairies compared to the native longhorn cattle dominating the ranches at the time. However, the Aberdeen-Angus breed proved their resilience, productivity, and competitiveness in the meat industry. Consequently, they became known as Angus cattle in the U.S. In November 1883, the American Angus Association was founded in Chicago, evolving into the largest meat breed registry globally.
Despite the shortcomings of the modern mainstream meat industry in terms of management and operation, Angus cattle continue to symbolize quality beef. Some breeders, like the author, choose to raise their Angus herds in a manner that allows the cattle to roam on grassy pastures, promoting their strength, health, and overall well-being, ultimately resulting in a superior product.
In 1808, a man named Hugh Watson from Keillor Farm in Angus county embarked on selectively breeding black hornless cattle with the goal of developing an animal that would produce high-quality meat and be docile and easy to raise. Around the same time, another farmer named William McCombie in Aberdeenshire started establishing a large herd of cattle based on Watson's bloodlines. McCombie meticulously kept records to improve the breed further.
The resulting cattle, known as Aberdeen-Angus cattle, gained popularity under McCombie's promotion in England and France. They were admired for their meat quality and other desirable traits. Aberdeen-Angus cattle were later introduced to the United States, specifically the American West, to enhance the beef market in Kansas and Missouri.
Initially, American ranchers were skeptical of the sleek, hornless breed, doubting their ability to thrive on the winter prairies compared to the native longhorn cattle dominating the ranches at the time. However, the Aberdeen-Angus breed proved their resilience, productivity, and competitiveness in the meat industry. Consequently, they became known as Angus cattle in the U.S. In November 1883, the American Angus Association was founded in Chicago, evolving into the largest meat breed registry globally.
Despite the shortcomings of the modern mainstream meat industry in terms of management and operation, Angus cattle continue to symbolize quality beef. Some breeders, like the author, choose to raise their Angus herds in a manner that allows the cattle to roam on grassy pastures, promoting their strength, health, and overall well-being, ultimately resulting in a superior product.