The American Angus Association is the nation's largest beef registry association with over 30,000 adult and junior members. Our goal is to serve the beef cattle industry, and increase the production of consistent, high quality beef that will better satisfy consumers throughout the world.
Confused by “Angus” labels? Get a cook’s guide to Black Angus beef, Certified Angus Beef vs generic Angus, USDA grades, and the best cuts to buy for cast iron searing.
What Is Black Angus Beef? (And Why It Makes a Difference in the Pan)
Discover the advantages of Angus beef cattle, from high carcass quality and genetic resiliency to their calm temperament and adaptability. Learn why Angus is a smart choice for producers.
Angus, breed of black, polled beef cattle, for many years known as Aberdeen Angus, originating in northeastern Scotland. Its ancestry is obscure, though the breed appears closely related to the curly-coated Galloway, sometimes called the oldest breed in Britain.
Angus cattle are a naturally polled beef breed that originated in northeastern Scotland and became one of the most recognized cattle breeds in the world. Angus cattle are especially known for strong beef quality, practical farm performance, and broad popularity in commercial and purebred operations.
Find the best Certified Angus Beef ® cut for every meal and budget, then learn how to prepare them like a pro. Your beef tastes better when it’s raised by family farmers and ranchers who prioritize caring for the land, the cattle and the community.
Certified Angus Beef ®. If it's not certified, it's not the best.
What Is Angus Beef? The term Angus does not imply that the beef is organic, natural, or of a higher grade than any other type of beef. Angus is the name of the breed of cattle that was specifically bred from cattle indigenous of Scotland by a man named Hugh Watson in the mid-19th century.