Angus is a breed of cattle. The term has also become a label itself in order to indicate the high quality of a product. The Black Angus, or more commonly, Angus, is a black-hided breed without horns (polled). There are Black and Red Angus, but the Red Angus is not sponsored by the American Angus Association and is a much rarer breed. We raise 100% Black Angus cattle that has been verified by the Canadian Angus Association and tagged accordingly.

 

Angus cattle were bred from the indigenous cattle of Scotland by Hugh Watson in the mid-nineteenth century. It is believed that nearly all the Black Angus cattle alive today came from the results of his attempts to maximize the black hide of these animals. In the 1870's these cattle were brought to the United States and Canada. It quickly became one of the most popular breeds.

​

Why Angus?

​

This popularity is largely because Black Angus beef develops with better marbling than most cattle. Marbling is the amount of intramuscular fat. Most people agree that marbling improves flavor, tenderness, and keeps meat moist while cooking (especially at high temperatures). Beef is graded based on marbling with the highest degree of marbling reserved for the Prime grade (Prime represents less than 3 percent of all beef produced). Frequently Angus grades better on the USDA scale than any other breed.

​

We anticipate having our beef available for sale in Thunder Bay in the spring of 2020. We will be contacting those on the waiting list first. If you would like to make sure you have the option to order our premium Black Angus beef, please join the waiting list below. 

​

​