She's already the right age to be pregnant, since a cow is a mature female that has had one or two calves already. If she's open and has been open at least 45 to 60 days after having her last calf and is showing signs of normal estrus, she can be bred to be pregnant again.

Yes, but Angus cattle are beef cattle, not dairy cattle, and are primarily used for raising beef calves, not giving milk to humans like Holsteins are. However, when necessary, an Angus cow can be milked out just like any "regular" cow.

Angus cattle thrive in the cooler climates like that similar to Scotland or northern USA and Canada, though a lot of Angus cattle live throughout the US, including the southern areas where they do poorly in the hot summer days in states like Kansas, Texas or Florida.

Yes and no. This all depends on personal preference, objectives with either breeds, management philosophies, environment, climate, etc. Limousin is a good breed as a terminal cross for RA's, for producing calves that all go to the meat market. Limmis are good to have if you have abundant forage and/or are able to supplement with grain or some other concentrate ration. I find most Limousins to be high-strung even if bred to be docile, whereas Reds are more docile. Reds are better if you have a range-type environment and topography, as they are better forage converters than Limmis, or wish to do a grass-only operation. These cattle are a maternal breed, which contain cattle that are fit for producing replacement stock, but are slightly less desirable for the meat market than the larger Continentals like Limousins. However RA's have as good quality meat as Angus, as well as good calving ease, milking ability, small calf weights, and often have good cow sizes for managing on a grass-only operation.

A black Angus is a type of black, hornless cattle from Scotland.

Since there are around 100 million cattle in the US, and approximately 75% of that population are Angus cattle, then that means that there are around 75 million cattle in the USA that are Angus or Angus-sourced cattle.

No, I don't think so. If they could sweat then they'd be drinking a heck of a lot of water. Most European cattle don't have the sweat glands in their skin like the Brahman-type cattle do. However they can sweat through their noses, as you often see beads of water on their noses when it is warm out.

The things that are made from Angus cattle are exactly the same as what would be made from any other cattle of any other breed: hide for leather; hair for upholstery, paint brushes; the list goes on.

Commercial cows range from a really cheap $1000 to over $3000, depending on their weight, if they're being sold as cutter/canner cows or bred females. Purebred cows range from $4000 to well over $50,000.

A cow is a cow. Milk is milk. Quantity and butterfat content will vary with each breed. Black angus is a breed. Drink Up!

it depends what you named it, say you named it Stefan then of course but if you named it Ben then no it's weak

Depends on what you're looking for in the meat.

First of all, the facts that your bovine is a steer and is of the black angus breed are practically irrelevant. Most any breed of beef cattle and both sexes will butcher similarly given similar conditions of development.

Typically cattle are butchered when they are nearing nine months to sixteen months of age. This is the time frame when they are nearing or reaching their full size. Allowing meat cattle to go beyond this time frame will most likely result in tougher, more stringy meat (aka meat of poorer quality). However, the time frame in which you butcher your animal can depend largely on if they have reached the size and fat content that you desire. My family always butchered our steers and heifers around nine to ten months of age.

If by "when" you mean what time of year, then that is a silly question. I guess that all depends on when you want the meat, how long you want it to last, and when your steer reaches the right age range/weight.

You could only wish! No they are not. The Certified Angus Beef (CAB) program is still going strong, so no, such restaurants are not going out of business.

Cows range from 5 ft tall at the shoulder to 6 ft. Larger cows (1800 lbs or more) are taller than the smaller 1100 lb cows.

They can drink between 15-30 gallons of water/day,however, this varies for each cow depending on size, outside temperature etc.

Age is not a factor. Reproductive ability, temperament, health, teeth, udder conformation, mothering ability and other factors are determinants to make a producer to consider stop breeding an Angus cow and ship her to the auction. Rarely are cows kept until they die of old age. If they were, and are no longer productive at ~20 years of age (plus or minus a few years), then they are no longer bred and allowed to live out their days in the pasture instead of being sent to slaughter. Though as mentioned this is rare, it does happen, especially if that cow is too special to a producer to want to let her go to be turned into dog food or hamburger.

The population of Coupar Angus is 1,755.

Angus Bell Young goes by Bell.