Angus beef is often considered superior to other breeds of cattle for a few reasons:
Marbling: Angus cattle tend to have a higher amount of intramuscular fat, which contributes to the meat's marbling. This marbling enhances the beef's flavor, tenderness, and juiciness.
Texture: Angus beef is known for its fine texture, which makes it tender and easy to chew. This is due to the smaller muscle fibers that Angus cattle possess.
Consistency: Angus cattle are raised with strict standards, which helps to ensure that the beef is consistent in terms of quality and taste.
Genetics: Angus cattle are bred for their meat quality, so their genetics are focused on producing high-quality beef. This breeding also contributes to the consistency of Angus beef.
Overall, the combination of genetics, strict standards, and the characteristics of the meat make Angus beef a preferred choice for many consumers, chefs and butchers.