Red Angus

It is a cattle fattening breed with an extremely high meat yield. What makes this breed important is the quality of its meat. In all of the advanced livestock countries such as USA, ARGENTINA and AUSTRALIA, angus cattle constitute the majority of meat cattle breeds. Among the important reasons why the Angus breed is preferred in terms of production in these advanced livestock countries, we can count the early age of breed maturity, high progeny yield, rapid weight gain, easy birth, high maternal ability of females, adaptation to poor pasture conditions and lack of climate sensitivity. Compared to other breeds of beef cattle, the quality of angus meat is very high. While the fat content of meat is 35-36% in many fattening breeds, this rate is 6-7% in angus breed. In Angus meat, marbling (the distribution of fat between muscle and meat fibers) is excellent. In addition, the fact that it is hornless provides an important advantage in terms of intensive fattening and reduces the risk of injury. The daily weight growth rate of the Angus breed gives breeders a great advantage in terms of competition. Using the red gene found in some lineages, the Red Angus breed was obtained and registered for the first time in 1954. Moreover, the breeders of the Red Angus breed are organized as a separate breed from the Black Angus. “Red Angus” is considered a “heat-resistant breed” in hot regions. As long as they are healthy, it is possible to get calves from breeders even at high ages. Cows in the first calf also 14. they perform the same in calves. Angus meat is a breed preferred by consumers all over the world with its meat color, smell and taste.