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A form of top-class cattle developed in the former county of Angus, in North East Scotland. They are coal-black (sometimes having a white spot under their rear flanks) although there are a small number of red pedigree animals (the colour of the bull marks their progeny). In beef terms pedigree cattle are small, but are hardy and docile. The type was first recorded as early as 1523.
Its reputation has spread around the world, especially since the Second World War, due to the quality of its meat. But crossing has made most into a larger non-pedigree breed. Many U.S. cattlemen still buy pedigreed Aberdeen Angus stock, to improve their stock.
Unfortunately, stocks of the native pedigree cattle has become so reduced as to be classified as 'critical' by The Rare Breeds Trust - who always need financial help to fight their cause.. For more information contact: The Aberdeen Angus Cattle Society, Pedigree House, 6 Kings Place, Perth, Scotland, PH2 8AD. See "Beef";"Rare Breed Survival Trust".
If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.