Angus cattle are a popular beef breed, highly valued for their meat quality. These animals are naturally hornless and predominantly black or red. They account for a substantial portion of beef production globally. Angus cattle are known for their adaptability to diverse environments.
Origins in Scotland
Angus cattle trace their lineage to the northeastern regions of Scotland, specifically the counties of Aberdeenshire and Angus, historically known as Forfarshire. Black, naturally hornless cattle, referred to locally as “Doddies” and “Hummlies,” existed in these areas since at least the 16th century. These native cattle were well-suited to the local climate, demonstrating hardiness against the harsh Scottish winters. The region’s environment shaped these animals, characterized by their hornless heads and dark coloration.
Shaping the Breed
Early breeders in Scotland refined the Angus breed. Hugh Watson, a farmer from Keillor Farm in Angus County, began selectively breeding black hornless cattle in the early 1800s. Watson focused on developing animals that produced high-quality meat and possessed a docile temperament, laying the foundation for the breed. Many Angus cattle today can trace their lineage back to Watson’s notable animals, including the bull Old Jock and the cow Old Granny.
William McCombie of Tillyfour in Aberdeenshire also significantly contributed to the breed’s development, establishing a large herd based on Watson’s bloodlines. McCombie meticulously kept records and through selective breeding, he improved the cattle’s characteristics, gaining recognition for the breed in England and France. Sir George Macpherson-Grant, upon inheriting Ballindalloch Estate in 1861, dedicated nearly 50 years to further refining the breed. The official recording of individual cattle began with the establishment of the Herd Book in 1862, followed by the formation of the Aberdeen Angus Cattle Society in 1879.
Worldwide Spread
Angus cattle expanded globally due to their desirable traits. George Grant imported the first four Angus bulls from Scotland to the Kansas prairie in the United States in 1873. Initially, these cattle were considered unusual by American cattlemen, who were accustomed to other dominant breeds like Shorthorns. Grant’s crossbreeding efforts with native Texas Longhorn cows produced calves that demonstrated superior winter survival and weight gain.
A surge of approximately 1,200 Angus cattle were imported to the United States between 1878 and 1883, primarily to the Midwest. The American Aberdeen-Angus Breeders’ Association was founded in Chicago in 1883, becoming the largest beef breed registry globally. Canada saw its first recorded Angus importation in 1859 by Sir George Simpson, with further productive importations occurring later, such as Professor Wm. Brown’s efforts in 1877. Their adaptability, calving ease, and excellent marbling qualities led to widespread adoption across North America, South America, and Australia.