By 1860, Angus cattle had reached Montreal, Quebec, and by 1874, some had reached Victoria, British Columbia. Sir George Simpson, the governor of the Hudson Bay Company, imported beef for the first time in history in 1859. Based on marbling and tenderness, The Canadian Black Angus is prized for providing a great eating experience. Only premium Red and Black Angus, recognized for their bloodlines, are provisioned to superyachts. We demand that the beef we purchase was reared naturally, without the addition of hormones or antibiotics. precisely as nature intended!