All black, stocky cattle, with a red variant.

Renowned as a the most tender beef and a carcass breed.

Descended from the Aberdeen Angus of Scotland.

Genetically predisposed to produce well-marbled meat, which means tiny fat deposits are evenly distributed throughout the muscle fibers, resulting in a tender and juicy texture when cooked.  It is the #1 choice for beef production in the US. 

They are also used widely in crossbreeding to improve carcass quality and milking ability. Angus females calve easily and have good calf rearing ability. They are also used as a genetic dehorner as the polled gene is passed on as a dominant characteristic.

They do NOT do well in the Florida heat and humidity, and are often crossbred with Brahman for a more resilient sub-tropical beef cattle.