Red Angus

Natural marbling for tasty, tender beef – The market is calling for carcasses with more marbling in order to satisfy consumer demand. The heritability of marbling is moderately high. The correlation between marbling and tenderness is also moderately high so when cattle producers select for marbling, tenderness improves. Using Angus cattle with their superior marbling ability opens the door to improved beef tenderness and increased consumer acceptance of beef

Preferred carcass size and quality – Research demonstrates that Angus sires can be selected to produce progeny that have an increased ability to grade AAA without compromising feed efficiency or animal growth – and without increasing yield grade at the expense of carcass quality.

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