0
Angus Cattle
Angus cattle (including both Black and Red Angus) are a beef breed that has its origins in Scotland. Renowned for top-quality beef and adaptability to various conditions in the United States, Canada, United Kingdom, Australia and New Zealand, this beef breed is the most internationally acclaimed, and the most popular beef breed in America and Australia. Information on these black (and red) cattle can be shared and exchanged here.
350 Questions
Which is better beef white face hereford or black angus?
Black Angus.
BUT, the question is poorly phrased, as it requests judgment without specifying the criteria to be judged.
Better for what purpose?
Better tasting beef?
Better breed of beef cattle?
Better growing?
Better disposition?
Since the question is really more of a popularity poll, the best answer I can give you is: Angus are number 1 in popularity, Hereford are very popular with the 2nd largest beef cattle population in the USA after angus. Registered angus out number registered herefords by more than 4 to 1.
When were Red Angus cattle introduced to the USA?
It is not clear when Red Angus cattle where first imported to the US, but I believe they may have came around the same time the first black Angus came to America. It is recorded, though, that the first American herdbook were published in 1886 and 1888; at that time the colour of the animals was not recorded (nor considered significant), until 1917 came around when the American Angus Association decided to prohibit any red cattle from being registered into the AAA.
How did Angus Tuck test his theory about the spring water?
well he first starded to think of something but he really just knew it was a water spring that can make u stay alive for ever when your hurt so then he started to relize something and when he tested it out i knew it was about the water
What breed of cattle has the least amount of fat out of charlais angus and charlais angus cross?
Well, for one thing, an F2 animal out of a Char-Angus x Char-Angus is definitely not a breed, but a crossbreed.
Unless your asking "What breed of cattle has the least amount of fat: Charolais, Angus or Charolais Angus cross?" I assume this is the closest to what your asking, as the question you posted above makes very little sense.
Charolais-Angus crossbreds are not a breed, but a composite. These cattle have the characteristics of both Charolais and Angus parents, and so wouldn't have the least amount of fat at finishing. Angus tend to mature early, and consequently put on more fat during finishing than either a Char-Angus cross or a Charolais. So, that leaves us with the final answer:
A Charolais is the breed of beef cattle that has the least amount of fat content.
Does Angus beef sell better than Charolais?
It tends to, yes, more because Angus beef sells under the marketing initiative of CAB or Certified Angus Beef.
What is the age of a black angus bull?
Well this is a very ambiguous question. An Angus bull can be any age, from 0 at birth to 15 years old or older.
What are the general prices for a registered Angus bull?
The price of a registered Angus bull is all dependant on his physical appeal to you (what are some things that he has the your herd lacks) and the Expected Progeny Difference (EPD). Look for things this bull has that you lack. If what you need is not the norm, your bull might be cheaper if he has less of the more common traits and more of what you need. If you are buying by the lb, you'll either get a great deal or over pay. If you have a small herd of no more than 10 cows, don't buy a bull, either get a share of one or get your cattle artificially inseminated. This is way cheaper and a lot more efficient. If want a straight answer, research @ the Angus Association or ask a local breeder. Make sure to research costs of AI. You can ask your vet as well.
Answer 2:It all depends on what you're looking for and what the breeders will be selling for. Some guys can have bulls that go for as little as $2000, whereas others will go for more than $50,000. Even though you haven't asked why prices are so variable for registered bulls, I think it's worth sharing on here.
Most that have bulls selling for over $50,000 are those that are looking for profits. There are a lot of Angus bulls out there that shouldn't even be bulls, and it can be the most expensive ones that have the poorest conformation, temperament, libido, fertility, or even failed their BBSE tests. There are even "Angus" bulls that seem to be purebred, but are in fact composites. You won't know unless a) you ask or b) you find out the hard way when get some "surprises" from his calves when you breed him to your commercial cross-bred cows.
Every bull is different. No two bulls are the same, and many bulls that you look at may not be the ones you want. Look at their EPDs, the sire and dam (if you are getting a yearling bull for your cows or heifers), and conformation. I don't believe that bulls that have a "less common trait" are cheaper; as a matter of fact it's the opposite. There are more breeders out there that are looking for and demanding bulls that have more common traits, which makes the prices not go up, but go down, making them cheaper. The rarer ones are more expensive because they are not in such high demand.
Most of the time you will get a bull that is of good quality and a bargain to buy, but please find out why that bull was such a bargain. Ask the breeder you're buying from for recent semen test analyses of that bull, or if they haven't got one done on him, get one done before you buy. Chances are that bargain bull may be a dud. But there are other chances that the seller simply doesn't see it fair to sell a bull for more than he's worth; this is where price bartering may come into play. And like I said before, some producers will sell a bull for more than he's worth, which can be a rip-off.
Do your research, check out different Angus registry assocations like the AAA if you live in the USA, the CAA if you live in Canada (Alberta Angus Association has the same acronym as the American Angus Association, so keep that in mind), or any other Angus registery websites if you live in other parts of the world. And there are many Angus breeders around, so shop around and don't get suckered into anything too soon.
Because only one reward is redeemable per customer.
What does the Angus cattle offer or contribute to the cattle industry?
Angus cattle are primarily known for their ability to have great carcass quality and ability to cross with other beef breeds to obtain even better carcass traits. Cows are great for easy keeping on just grass and hay, as well as good milking ability, mothering ability, calving ease, raising growthy calves, and good overall reproductive ability. Calves that are raised for beef have good marbling and muscling ability. This British breed however is susceptible to early maturing, and as a result can gain fat quicker and easier than the Continentals. Hence crossing Angus with continentals like Gelbvieh or Simmental yeilds good lean carcass with just enough marbling to make the cuts not too fatty.
Marketing by the American Angus Association has created a product known as Certified Angus Beef or CAB. It is because of this successful marketing that the Angus breed has become much more popular in America than any other breed that is also raised in this country. It is also because of this breed that other breeders are able to infuse Angus genetics into their breeds and create black cattle. More about this is covered in the related questions below.
You can't tell if you're buying real Angus beef in the superstore. When the hide comes off, all beef animals look the same. The only way you can "tell" if you're eating Angus beef is if the label on the cellophane-wrapped beef says CAB Certified, however this is also unreliable (see the related question posted below). Holsteins (those white cows with black spots) are mostly used for hamburger and sausages. The Holstein steers that are fattened up for market are also likely candidates to have their steaks on the supermarket meat shelf. However the cows, the mature female bovines, are too old and meat too tough to be used as steaks or roasts. Younger cattle are primarily best for steaks and roasts.
If you want to know where your beef comes from and whether it REALLY is Angus, then buy local beef, don't buy from your supermarket anymore. With buying from local producers, you have a much lower chance of getting jipped than you would buying beef that you have no idea about.
As for these white cows with black spots being the real Angus, this is NOT true. Holsteins are an entirely different breed, and Angus are an entirely different breed. But I can see what you're saying when you know you don't know if you're eating Holstein beef or Angus beef or even Simmental beef. Check out the related question that answered in a similar (but longer) way below.
How do you tell age of angus heifers?
By their teeth. Depending on the age of the heifers, they would still have most of their milk teeth. However, as long yearlings (14-18 months of age) the central pair of temporary incisor teeth or pinchers would be replaced by the permanent pinchers. At 2 years of age, the central permanent incisors attain full development (having been replaced by permanent teeth). From birth to yearling age (short or long) they would have 8 temporary incisors that have appeared.
You can also tell the age of the heifers by their size in comparison to the rest of the mature beef cow herd. They are smaller and younger-looking than the older cows, with not as broad a muzzle nor as developed an udder. All heifers prior to having a calf do not have a defined udder; it is still quite small and neatly tucked up between their rear legs. After they have had their calf, the udder is still smaller than the older cows.
How long to raise a black angus cow to 1400 pounds?
A cow is a mature female bovine, so she may have already reached 1400 lbs or more. However, without knowing where the starting point is for raising an Angus "cow" (since "cow" is a general term neither do we know whether you are raising a heifer, steer or bull calf), we can only guess and assume, making the answer to this question less simple and more complex. What are you raising this "cow" for? How old is this "cow"? When did you first aquire this "cow"? What sex is this "cow"? These are VERY important questions to ask in order to get a straight-forward answer.
However I will try to answer this as well as possible. If you are raising this "cow" from birth, it would take 2 years, depending on what diet it gets, what the weaning weight is, the growth characteristics of its sire and dam, growth weight and ADG, etc., particularly if you are aiming to get this "cow" to slaughter weight, which I assume you got the "1400 pounds" from. Steers (castrated male "cows") tend to grow at a faster pace than heifers (female "cows" that have not had a calf), even though the rate of intake is the same. Steers tend to put on less fat and more muscle than heifers; heifers tend to lay fat on their backs, hips and belly quicker than fat, causing a lot of excess fat to cut off the carcass. Bulls (intact male "cows") are leaner and put on weight even faster yet. But DO NOT go with raising a bull at all because of the unpredictability and agressiveness that these animals possess.
Now it could take longer to finish an Angus "cow" on pasture than in the feedlot or on a grain-based diet. It usually takes about 2 to 4 months longer for Angus steers to reach slaughter weight on pasture than in the feedlot. This is why most grass-fed finisher cattle are slaughtered at a lighter weight than 1400 lbs; most are "harvested" at around 1200 lbs, because if they happen to go past the 2 year stage, the meat might toughen up more than you'd want. However you do not have to go pure 100% grass-fed; some folks like to fatten their cattle up with a 70-30 or 60-40 diet of forage and grain, or even 50-50. This helps put more marbling on the carcass and makes the meat more tender without taking away the good flavour that grass-fed beef gives.
If you are raising this "cow" or heifer to breed, you can't determine what size she is going to mature at. This is all in her genetics; if her dam and/or sire was big, she is going to be a big, 1600 lb cow. However if her sire had the genetics for smaller-sized offspring, despite her mother's size she is going to be smaller. The traditional Angus had a mature weight of 950 to 1100 lbs. That was back then. Now the modern Angus has been selected for more frame and growth, ending up with big monster Angus cows mature up to 1800 lbs. However, you can still get the smaller-sized range cow if you know what to look for and who to breed to whom. An Angus heifer reaches puberty at 7 to 12 months; adult maturity is complete by at least 2 to 3 years of age after the adult teeth have grown in place of the "milk" teeth.
What is yield ratio for black angus?
I am horrified it is not probable to edit HTML hunk happy in in sequence edit, you can do it either in particulars page or mass notify…
What is the market weight of an angus cow?
The market weight of an Angus cow typically ranges from 1,100 to 1,700 pounds, depending on factors such as age, genetics, and feeding practices. Bulls may weigh more, typically ranging from 1,700 to 2,500 pounds.
What do Aberdeen Angus cows look like?
Aberdeen Angus cows come in two colours: Red, which is recognized by the North American breed Red Angus, and Black, which comprises of the breed Angus or, in Canada and the United Kingdom, Black Angus. Such cattle are solid red or black with very little to no white on the underside extending from the navel to the udder or scrotum. Angus cattle are beef cattle, which means they are blocky in appearance. They also naturally lack horns or are polled. See the related links below for more information.
Why is black Angus the most popular beef breed?
It's all thanks to marketing by the American Angus Association with their Certified Angus Beef campaign for having the most consistent, tender and highest quality meat on the market. And consumers bought it. With higher demand, and premiums available, producers took up the charge and began answering this demand by turning to raising Angus versus other breeds.
