John Myers
Black Angus beef comes from Ireland, where the mild maritime climate allows cattle to graze from March to October. This particularly long grazing period has a positive effect on the quality of the beef due to the herbs and grasses being fed. Although Black Angus cattle are now kept in Ireland, the breed originally came from Scotland – hence the name, which is derived from the Scottish county of Angus.
The meat of the Black Angus is characterized by its unique taste, its strong red color and its fine marbling of fat. In addition, Irish beef is fine-grained and remains very juicy and tender even after roasting.
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