There are a lot of vague names for beef cuts, quality grades, and marketing tricks used by the beef industry, which is why we talk a lot about them. Consumers are unlikely to know the differences between USDA prime beef, organic steak, and grass-fed, grass-finished meat.
One brand name that has been used for a long time by the beef business, steakhouses, and fast food chains is “Angus.” ”.
Angus beef is often used to designate a better quality product. The term, however, has nothing to do with higher grades, better marbling, better taste, or even beef that was raised according to strict rules. It’s possible that the term “Angus” is just a way to charge more for beef that is otherwise normal but in short supply.
A lot of people like Angus that both McDonald’s and Burger King have made their own “Angus” burgers at some point.
If Ronald McDonald and the King are selling something, that should be a sign that it’s not quite what you’d expect.
Walk through the meat section at any grocery store and you’ll likely spot labels for “Angus beef” prominently displayed. Angus cattle are one of the most common breeds raised for beef in the United States. Often marketed as a premium choice, Angus beef enjoys a reputation for superior flavor and quality over regular conventional beef.
But is Angus beef also healthier than regular beef? In this article, we’ll look at the nutritional profile of Angus beef and see how it compares to conventional beef on health and diet factors
What is Angus Beef?
First, it’s helpful to understand exactly what is meant by “Angus” beef.
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Angus refers to cattle bred from the Black Angus breed known for its high marbling. Originally from Scotland Angus cattle are now commonly raised in the U.S.
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Angus or Black Angus is not a grade of beef like Prime or Choice. Angus simply means the cattle breed
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Brands like Certified Angus Beef (CAB) have specifications for quality and marbling that qualify beef to carry the name.
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Angus beef is typically considered more flavorful and tender due to extra marbling. But it is not always the highest grade of Prime beef.
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Basically, Angus is a generic label that doesn’t always guarantee the best beef. Checking USDA grades is more reliable for assessing quality.
So now that we understand Angus branding, how does the nutritional makeup of Angus beef compare to regular beef?
Comparing the Nutrition of Angus Beef to Conventional Beef
When it comes to nutritional content, Angus beef is quite similar to conventional non-breed specific beef. Here are some key nutrition facts:
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Protein – All beef is a high quality, complete protein source. Angus and regular beef contain about the same amount of protein per serving. Around 23g protein per 3 oz serving.
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Fat – Angus is known for more marbling, so the total fat content may be slightly higher than regular beef. But in general, standard lean cuts are still comparable.
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Saturated fat – Slightly higher in Angus beef due to extra marbling, but not a major difference compared to conventional beef. Still around 2.5-3.5g per serving.
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Cholesterol – Roughly the same cholesterol levels are found in both Angus beef and regular beef, around 70-90 mg per 3 oz serving.
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Vitamins and minerals – Both Angus and conventional beef contain similar amounts of iron, zinc, B-vitamins and other micronutrients. No significant advantages.
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Calories – With the small difference in fat content, Angus beef may contain slightly more calories per serving, but only by around 10-20 calories on average.
When looking across all major nutritional categories, any differences between Angus and conventional beef are quite small. There are no major advantages to Angus beef from a nutritional standpoint.
Is Angus Beef Healthier Than Regular Ground Beef?
Ground beef is where you may notice slightly wider nutritional differences between Angus and regular beef.
Less expensive regular ground beef mixes in fattier beef trimmings, resulting in the following differences:
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Fat – Regular ground beef can have 25-30% fat content. Angus ground beef leaner at around 15-20% fat.
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Saturated fat – 7-10g in regular ground beef versus 4-6g in Angus.
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Cholesterol – Regular has around 100 mg cholesterol per 4 oz. Angus ground beef has 70-80 mg.
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Calories – Regular lean ground beef has 230 calories in 4 oz. Angus ground beef contains 200 calories.
So when comparing ground forms, Angus beef does have a better nutritional profile with less total and saturated fat. The difference in calories and cholesterol is also noteworthy.
Is Angus or Grass-Fed Beef Healthier?
Some research suggests grass-fed beef may have a nutritional edge over conventional grain-fed beef, including:
- More omega-3 fatty acids
- Increased antioxidants
- Higher levels of certain vitamins
Many Angus cattle are finished on grain for marbling. So grass-fed Angus beef could potentially be healthier than grain-fed Angus beef. But there is no consensus that 100% grass-fed beef is always nutritionally superior.
Is Angus Beef Less Acidic?
Some claim that Angus beef is less acidic than regular beef. This concept seems to originate from the alkaline diet. Proponents of alkaline diets believe that acidic foods like beef can produce inflammation and contribute to health issues.
However, there are no studies actually showing Angus beef is less acidic or inflammatory than other beef. Any differences are likely negligible. Lean beef is not considered highly acidic in general.
Is Angus Beef More Natural?
Another common perception is that Angus beef is more natural, free from hormones, antibiotics and other additives. However, this is not always the case.
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Angus is not officially defined as a natural or organic label. Many conventional Angus cattle can be raised using standard feedlots, growth hormones and antibiotics.
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To ensure more natural practices, look for certifications like American Grassfed or Animal Welfare Approved on Angus beef.
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Organic regulations prohibit antibiotic use and require 100% organic grass feeding. So organic Angus would be the most natural option.
Angus Beef vs. Regular Beef: Which is Healthier?
When comparing standard cuts of Angus beef versus regular beef, there are minimal nutritional or health differences between the two. Both provide high quality protein and key micronutrients.
However, Angus likely has a slight edge in ground beef form, with moderately lower fat and calories than fattier regular ground beef. Opting for leaner Angus ground meat where available is recommended.
Practices like grass-fed, hormone-free, or organic would have a greater health impact than just Angus breed alone. But overall, both Angus and conventional beef can play a role in a healthy, balanced diet when consumed in moderation.
What exactly is Angus beef?
Angus beef comes from a certain breed of cattle called the Angus breed. The Black Angus and the Red Angus are the two types of Angus. Both breeds come from Scotland.
According to the American Angus Association—which claims to be the largest beef breed organization in the world—a Scot named George Grant imported four Angus bulls from Scotland to Kansas in 1873, where he cross-bred the naturally-hornless, black-hided bulls with Texas longhorn cows. The Angus Association asserts that the original bulls came from the herd of a man named George Brown from Westertown, Fochabers, Scotland—to be specific. Also, the breed used to be called Aberdeen Angus, but some of the Scottish roots seem to have been lost through the whims of beef marketing interventions.
The black cattle turned out to be very tough; they did better than other breeds during the winter without losing much weight. Grant passed away a few years after coming to the United States, but his legacy will live on. Between 1878 and 1883, twelve hundred Angus cattle were imported to the Midwest from Scotland. Today, it is the most common breed of meat-producing cattle in the country.
In 1978, a group of Midwest ranchers formed the Certified Angus Beef brand, setting up an organization to give specific certification to some Angus producers. This label has nothing to do with how the animals are raised or fed. To get the Certified Angus classification, a producer must meet ten standards related to tenderness, marbling, and flavor.
What is Angus Beef?
FAQ
Is Angus beef better for you than regular beef?
Is grass-fed beef better than Angus?
Is Angus beef more fatty?
Why is Angus beef preferred?
Does Angus beef mean better quality?
Although Angus beef does not directly mean better quality, they do have a bunch of advantages thanks to their exceptional genes. For example, Angus beef tends to have a nicer marbling than most of the regular beef which delivers a melt-in-the-mouth texture. Apart from the fine meat quality, Angus beef is also great for farmers.
Ground beef vs Ground round: Which is healthier?
Ground round is better than ground beef because of less fat content as compared to ground beef. It can be used in soups and hamburgers. Beef falls into red meats and is high in cholesterol and saturated fats which are unhealthy for heart and even for diabetic patients. Lean meats like chicken and fish which are used skinless in soups and curries are better option than red meats.
Is Angus beef more expensive than regular beef?
A: Yes, angus beef is generally more expensive than regular beef due to its superior quality and marbling. Q: What is the best way to cook angus beef? A: Angus beef can be cooked in a variety of ways, but grilling, roasting, and searing are popular methods to enhance its flavor and tenderness. Q: What is the ideal marbling score for angus beef?
Is Angus beef good for weight loss?
Same as other beef, it contains a great amount of protein. There are 22g of protein in 3 oz of Angus beef. Protein is essential for building and repairing muscles and other body tissues. Also, it can boost metabolism and fat burning rate which is helpful for weight loss.