There are different types of beef. The most popular are Angus beef and regular beef.
The demand for Angus beef has increased over the years from consumers who purchase the meat from grocery stores to prepare at home rather than eat it from a restaurant. As this demand keeps growing, we need to learn what makes Angus beef so different from regular beef.
Beyond appearance and flavor, other factors distinguish these two types of beef. Here are the common differences between Angus and regular beef:
|Characteristics||Angus Beef||Regular Beef|
|Appearance||Dense marbling, more smooth; Thick muscling||Less dense; less smooth|
|Nutritional value||Higher fat (about 1” thick or less)||Contains fat|
|Taste||More delicious taste||Delicious|
|Source||Angus cattle||Other cattle|
|Quality grade||Prime, Choice||Prime, Choice, Select|
|Price||Higher pricing (10% higher retail price)||Priced lower than certified Angus beef (CAB)|
|Certifying body||USDA, CAB||USDA|
1. Appearance (fiber and fat)
Certified Angus beef has smooth marbling than the regular variety. The marbling texture is much denser and fine compared to regular beef.
Angus beef is high in fat compared to lean regular beef because of is more marbled. Both Angus are regular beef are rich in protein, minerals (such as zinc, phosphorous, and iron), and vitamins B3, B6, and B12. They are also sources of bioactive substances such as creatine, taurine, glutathione, and conjugated linoleic acid (CLA) that increase our energy, promote muscle growth, and boost organ function.
The smooth marbling in certified Angus beef makes it more tender, flavorful, and moist. It makes it more ideal for burgers, steaks, and roasts.
Grading refers to the beef’s eating quality. Graders from the United States Department of Agriculture (USDA) assign grades based on the marble distribution of the ribeye, and cow’s maturity
Angus and regular beef come in different grades. Quality grades for regular beef are Prime, Choice, or Select. Quality grades for Angus beef are Prime or Choice.
The quality of choice grade CAB is better than regular choice beef.
The price of Angus beef is higher than regular beef types. Retail prices of certified Angus beef are 10% higher than the regular beef.
The main difference between regular beef and Angus beef is the cow.
Angus beef comes from Angus cattle. Adult male Aberdeen Angus can weigh 1 ton or even more while mature females weigh between 500 kilograms and 750 kilograms. Angus cows are heartier breeds that look different from average cows in that they have compact bodies and require fewer antibiotics.
Points to note:
- Angus beef comes in different brands. Check that the brand you are purchasing is Certified Angus Beef.
- The quality standards for Certified Angus Beef are higher than USDA beef guidelines.
- Angus beef is not necessarily organic or a better grade than other types of beef. The term ‘Angus’ refers to a cattle breed.
- There are different grades of Angus beef.
- Cook Angus beef the like other meat. Since it is more expensive, watch out that you don’t dry out or overcook it.
- Proper storage (such as refrigeration) and handling are important for all types of beef.