Angus beef originates from the Scottish cattle Aberdeen Angus, bred to be robust and sturdy to strive in the cold Scottish Winter, with more muscular bodies. Nicknamed ‘doddies’ – as they were ‘dodded’, Angus beef was first imported to the remote land of Australia in the 1800s, where it’s now one of the main cattle. Being born without horns is advantageous for the farmers as they don’t have to dehorn the cattle. The medium-sized, muscular animals, and mostly red or black in colour. They’re predominantly grass-fed and later in life, grains such as corn and wheat are introduced to their diets. This process, grain finishing, improves the marbling and taste of Angus beef, making it a stunning beef to serve to superyacht guests.
