When you really know your beef, one of the first considerations is the farmer’s desired animal to raise.
Two of the best beef cuts you’ll find in grocery stores are from Hereford and Angus. Often, both breeds are even cross-bred together.
Hereford and Angus are both popular breeds of cattle known for their beef quality. The meat industry makes considerable use of both of them.
Because they belong to the same species, they share several characteristics. Although there are many differences between them. The notable distinctions between them are covered in this article.
Hereford Vs Angus Beef
It’s time to select a good cut of beef, Angus and Hereford are the two possibilities that you encounter.
You’re not sure which to pick because they both seem so good. What makes Hereford and Angus beef different from one another, you wonder?
Distinguishing Between Both Breeds
Hereford and Angus are two different breeds of cattle, each having unique traits. The following are the main distinctions between Hereford and Angus cows.
Hereford Cattle
Hereford cattle originate from Herefordshire in England. In the early 19th century, Hereford cattle were brought to the United States from Herefordshire, England.
Farmers claim that compared to black Angus, the Hereford breed is more manageable due to its extreme docility. Meat from Black Angus cattle is said to be of a superior caliber.
They are a popular breed and are quite distinctive with their red body color with white face, belly, and legs.
They adapt easily to different climates and have a docile temperament. For this reason, farmers find them easily manageable.
Hereford cattle are valued for their well-marbled beef. They have a balance of tenderness and robust beef flavor.
While not as heavily marbled as Angus, Hereford beef often showcases good marbling, contributing to its quality.
They are also recognized for their efficiency in converting forage into beef and their ability to thrive in grazing conditions.
These cattle are favored for both their beef quality and their hardiness. Thus, they are a top choice among ranchers who want to produce well-rounded beef with lots of flavor and moderate marbling.
Herefords are more likely to develop skin pigmentations and cancers. This is because of their white coats.
Angus cattle are however less susceptible to many of these issues because of their solid black or red coloration.
Angus Cattle
Angus breeds first appeared in Scotland and in the late 1800, it was brought to the United States. Today, they are the most popular meat cattle in the United States.
They are typically black, although there’s a red and less common variant known as Red Angus. They are renowned for their high-quality beef.
The breed lives very long, especially their females who live longer. One Angus cattle has lived over 35 years.
A downside of this breed is that they suffer from genetic disorders, such as dwarfism and osteoporosis.
Angus cattle are known for their exceptional marbling. This however depends on where it is raised and the conditions of its rearing.
These contribute to the tenderness, juiciness, and flavor of their beef. They adapt well to various climates, have good maternal instincts, and are favored by ranchers for their efficient meat production.
Due to their excellent beef quality, Angus cattle are widely used in the beef industry. They are therefore often associated with premium beef products.
Meat Quality
It is widely agreed that both breeds produce high-quality beef. Angus beef is known for its marbling. This is what contributes to tenderness and flavor.
Hereford beef is also flavorful but might have slightly less marbling compared to Angus. Hereford beef is typically slightly leaner with a good marbling of fat.
Hence it boats of balanced flavor profile. It tends to have a bit more pronounced beefy flavor and can be slightly more tender due to the intramuscular fat.
Compared to Hereford cattle, Angus cattle produces higher-quality beef.
Angus beef is known for its exceptional marbling which results in a rich, buttery texture. Many agree that it is very tender, juicy, and flavorful meat.
Angus beef often has a more consistent and intense marbling. This is what contributes significantly to its tenderness and taste.
Overall, both breeds produce high-quality beef, but Angus is often associated with more consistent marbling and tenderness. Whereas Hereford offers a robust beefy flavor with slightly leaner meat.
Differences in Taste
A good question most people ask is, can you really taste the difference between Hereford and Angus beef? Most folks couldn’t detect the difference. Others claim they do.
The major reason why the Angus and Hereford beef could taste different is due to their fat content, muscle structure, and marbling.
Marbling refers to the small, white flecks or streaks of fat dispersed throughout the lean muscle of beef.
It is also referred to as intramuscular fat. The difference in these components does affect the taste of the meat.
Aside from these, the method used to kill the animal might also have an impact on the meat. The Stress hormones generated just before slaughter might cause the muscles of the cow to tense.
This usually results in marginally tougher meat.
Fat Content
Because Angus has a slightly higher marbling score, there’s a higher intramuscular fat within the meat. For individuals looking for a leaner cut of meat, the Angus is a less healthy option.
This is because of its higher intramuscular fat content. However, the fat content would depend on different factors. These include things like the animal’s diet, age, and other breeding conditions.
Price
Both Angus and Hereford beef are renowned for their excellent flavor and quality. They are both well-liked by different customers since they are also both reasonably priced.
Dishes They Are Best Suited For
Since both Hereford and Angus beef are highly regarded for their quality, they can be used for a variety of meat dishes.
Hereford beef tends to have a little more pronounced beefy flavor. Therefore, it is often preferred for roasts because of its tenderness.
On the other hand, Angus beef is known for its marbling, which makes it excellent for grilling. It is juicy, particularly for steaks like ribeye or sirloin.
Although personal preference and the particular recipe in question determine which beef is best.
Integrity of the Beef
Angus beef is also a label for beef that meets the USDA requirements and is thus certified. Roughly 70% of all beef programs in the United States are labeled as Angus meat for the mass market.
Otherwise, 7,000 local Hereford ranchers and farmers own and raise cattle for certified Hereford meat.
Certified Hereford meat, the only official brand of Hereford meat. The cattle in this program are raised by local Hereford farmers and ranchers.
Thus, they have more control over the superior quality of the meat produced by the program. They can also control the genetic makeup of the Hereford cattle that are used in it.
Cattle in this Certified Hereford Beef program are also subjected to stringent requirements. All Hereford cattle have to pass ten rigorous, scientifically-based live and carcass specifications.
Once they pass these tests, they can be registered, certified, and rated as USDA Choice beef and above by the USDA.
Choosing Between Hereford and Angus: Which Is Better?
As previously emphasized, both are high-quality beefs that offer great taste. Since Angus beef is well-marbled, it is a top choice among customers.
However, to meat lovers, Hereford is equally a good choice. Choosing between Hereford and Angus beef ultimately boils down to personal taste.