History and Specificities of Aberdeen Angus Cow

Angus Cattle in Burgundy invites you to discover a breed of cattle with multiple qualities:
the Aberdeen Angus.

Originally from the county of Aberdeenshire and Angus in Scotland, the Aberdeen Angus was born from the sixteenth-century blend of predominantly black hornless "Angus doddie" and "Buchan humlie" breeds. The breed was officially recognized in 1835 and today has a population of 10,000 cows in Britain including 7,000 registered in the "Aberdeen Angus Cattle Society" and 500 bulls.

The breed is now widespread and is growing worldwide.

Aberdeen Angus should not be confused with Black Angus. The latter is the result of a cross of different breeds of cattle including Aberdeen Angus.

Breed’s Specificities


The Aberdeen Angus, a black cow of medium size, (135 cm at the withers for 650 to 700 kg), it imposes a massive size and is naturally without horns.

It is today the most developed meat in the world but also the most popular (2009: Prix du Bocuse d'Or). It is in fact a breed responding to the evolution of the profession of breeder, of active but non-aggressive character. Due to the small size of the calves and the highly developed maternal instinct in this breed, females have relatively favorable calving abilities.

Because of its intrinsic qualities: rustic, maternal, it acclimates perfectly to the Burgundy terroir and its quality pastures, especially as the fodder autonomy offered by the exploitation allows a traceability without fault of the breeding.

Because of its qualities, it participates in respect for the environment. Thanks to its hardiness and docility, the Aberdeen Angus is a bovine breed with little need for veterinary fees and food supplements.

The great growth potential of Aberdeen Angus makes it possible to offer a meat of extraordinary quality, highly appreciated and endowed with an excellent meat yield.

The meat produced is fine, soft, dark red. Its marbling makes it the favorite meat of gourmets while being low in cholesterol and low in intramuscular fat.