Since the 1990s, both chefs and consumers have become increasingly aware of the importance of cattle breeds in beef production. Diners expect chefs to be knowledgeable about the menu, including the origins and quality of the beef they serve. So, when we say our beef is Aberdeen Angus, you might wonder, what's the big deal?
To answer that, it's essential to understand the transformation of the “Angus” breed from the original Aberdeen Angus to the modern Angus used in most beef programs today. The original Aberdeen Angus breed was established with Aberdeen Angus Bull #1, Old Jock, born in 1842 in Scotland. This breed resulted from centuries of selective breeding for hardiness and exceptional red meat quality.
Modern Angus cattle are significantly different from their Aberdeen Angus ancestors. Today’s Angus is a larger animal (up to 1,000 pounds dressed) with more mass in the chuck and round primals, longer legs, and a digestive system adapted for a grain-finishing diet. Many traits of domestic breeds have been crossed into the Angus bloodline to improve feedlot efficiency and increase red meat yield. Surprisingly, some major branded “Angus” beef programs don’t even require cattle in the program to be of Angus lineage; they only need to exhibit traits typical of Angus, such as a black hide and no shoulder hump.
In contrast, true Angus cattle thrive on a grass-only diet. Historically, ancient grains were grown for human consumption, not for fattening livestock. However, after WWII, the surplus of Ammonium Nitrate (once used for bombs) was converted into chemical fertilizer, leading to an increase in government-subsidized corn production. This cheap and plentiful corn quickly became a staple in cattle diets, as it helped animals gain weight and develop marbling faster. Breeders adapted by selectively breeding cattle for grain diets, resulting in a breed vastly different from the original Aberdeen Angus of Scotland.
True Angus thrive on a grass-only diet.
At Joyce Farms, we use Aberdeen Angus cattle, a smaller-framed animal (700 pounds dressed) with a rounder shape, shorter legs, and an unaltered digestive tract perfect for a 100% grass diet. These cattle thrive on grass alone, unlike modern Angus cattle that won’t “finish” or fatten up on pasture and would become ill if put in a feedlot due to bloat and acidosis from grain feeding.
When we say Welcome Back To Flavor®, we invite you to experience the rich, authentic taste of old breeds raised the traditional way. Discover the difference with our Heritage Aberdeen Angus Beef, a testament to our commitment to quality and flavor.
Explore our selection of products, including Heritage Aberdeen Angus Ribeye Steaks, Heritage Aberdeen Angus Ground Beef (a customer favorite), and even Heritage Aberdeen Angus Beef Tongue, among others.
For a deeper dive into our practices and philosophy, visit our Heritage Beef page. One bite and we promise you’ll taste the difference.
In the wake of Hurricane Helene's devastation, Asheville’s culinary community is coming together to offer more than just food. From hosting fundraising events to donating meals and resources, these chefs, restaurateurs, and food artisans are playing a vital role in relief efforts, feeding hope to those in need.
As consumers become more conscious about the origins of their food, labels on meat and poultry offer reassurance that our choices align with our values. However, new USDA guidelines aimed at strengthening these claims bring a new challenge: balancing trust in these labels with the rising costs of maintaining them, especially for small producers. Explore how these changes could impact the food you choose and the diversity of options available.
A look back at our 2021 #CelebrateMeat initiative, meant to challenge the growing calls to cancel meat. By collaborating with chefs, experts, and thought leaders, we showcased how responsibly raised meat is not just good for the planet but also worth celebrating. Reflect on our journey and explore the powerful voices that made this campaign a success.
