What does the designation "angus beef" actually mean?
I understand that there is a breed of cattle known as Aberdeen Angus which originated in Scotland.
But what is it specifically about angus beef that makes it better and more expensive than non-angus beef?
Can the average person actually taste the difference between angus and non-angus?
Does it have anything to do with "ageing"?
Are these cattle raised and/or fed differently than non-angus? Or is it just the breed which is different?
I realize you can identify Kobe or Waygu by its appearance. Can you do the same with angus?
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