What is an Angus beef cattle?

Origin and history: 

They defy wind and weather and are considered extremely resilient: Angus cattle. No wonder, after all, these beautiful animals with their mostly solid black coats originate from stormy Scotland. The term "Angus" is said to have originated in the Celts. In Gaelic, "Aonghas" ​​means something like "first choice." This is fitting: These cattle are good-natured, sociable, and good at converting feed. They have long been at home in North and South America, Australia, New Zealand, Germany—and on the vast meadows of the Krautsand farm.

Keeping and feeding:

These robust, hornless cattle with their gentle nature are raised in larger herds and often graze on pasture year-round. Stress-free rearing, ample exercise, and natural feeding guarantee the highest quality meat. Incidentally, an Angus bull weighs an average of around 1,100 kilograms, and an Angus cow about 700 kilograms.

Meat quality:

Angus beef has always been praised for its particularly delicate, slightly nutty flavor. Wonderfully fine veins of fat run through the rich red meat, ensuring it remains juicy and tender even at high temperatures—in the pan or on the grill. The meat has a lower fat content than other cattle breeds, and its high omega-3 fatty acid content supports a healthy diet.