1855 Explains: Black Angus Beef vs. Regular Beef
01/08/2022
Great taste is never accidental. The cultivation of delicious beef is a rigorous, finely tuned, and highly-specific process. Ranching techniques are ever evolving, standards are incredibly strict, and decisions are informed by constant testing.
At 1855, producing premium Angus beef is the core of our legacy and keystone of our company. For nearly two centuries, 1855 has proven to be the premier brand of handcrafted, Black Angus beef. Allow us to share what makes Black Angus beef so special. After all, our reasons for producing Black Angus beef are the same reasons shoppers choose to buy it.
What is Black Angus Beef?
Let’s start with the basics of Black Angus cattle. In Canada, Angus is the most widely raised beef breed, known for its consistency and quality. The term “Black Angus” specifically refers to cattle with predominantly black hides, a hallmark of the breed’s desirable genetics. Angus cattle generally produce highly marbled, flavourful beef, but Black Angus cattle are best known their consistency and reliable quality.
Angus cattle consistently produce high-quality beef due to the breed’s natural marbling, or intramuscular fat. The white flecks of fat within the muscle are largely responsible for the flavour, juiciness, and eating experience of Black Angus beef.
Where Does Black Angus Beef Come From?
Black Angus cattle are bred down from Aberdeen Angus cattle, originating from the Aberdeenshire region in Scotland.
1855 Black Angus cattle are raised in the grain-rich Prairie provinces of Canada, particularly Alberta—often regarded as the heartland of Canadian beef. This region is celebrated for its ideal conditions that produce richly marbled, intensely flavourful beef. When cattle are raised in these optimal environments by dedicated Canadian ranchers, the result is nothing short of extraordinary.
What Makes Black Angus Beef so Good?
The most discerning consumers rely on the great taste of Black Angus beef, but why? What’s behind the name? In two words, consistency and marbling.
Angus cattle were brought to North America in large part due to the heartiness of the breed. Their ability to thrive in varied conditions contributes to predictable results for ranchers: consistent, high-quality beef. Black Angus beef in particular features reliably exceptional marbling, earning 1855 the long-standing reputation of delivering on preeminent flavour and unparalleled tenderness with all our cuts.
What is Upper 2/3 AAA Beef?
When we talk about high quality and marbling for Black Angus beef, we’re hardly throwing these terms out subjectively. The Canadian Beef Grading Agency (CBGA) upholds thorough and specific standards for grading beef—AA (good), AAA (better), Prime (best)—and Black Angus beef naturally excels per these standards.
1855 raises the bar even higher, by only accepting CBGA Prime and Upper 2/3 AAA beef to meet our qualifications, ensuring our Black Angus beef will provide unmatched flavour and unwavering consistency than the more typical beef found in stores.
Black Angus vs. Red Angus
As we’ve stated, not all Angus consistently produce high-quality beef. The unique traits of Black Angus cattle go beyond the colour of their hide and remarkable natural marbling. While Angus cattle overall—including common red and brown breeds—do possess degrees of these traits, Black Angus beef reliably produces ample marbling, exceptional tenderness, and delicious flavour.
Tasting the Difference
You can learn even more about the difference between Black Angus and regular beef on our FAQs page. Ultimately, though, the only way to truly experience the superiority is to try 1855 Black Angus Beef for yourself. Find an 1855 retailer near you to experience exceptional, and browse our diverse recipe catalogue for delicious ways to prepare Black Angus beef.
