Its early age of maturity is certainly what best characterises this breed which takes its name from the counties of Aberdeenshire and Angus in the North-East of Scotland (United Kingdom). An interesting breed for farmers therefore as, in addition to their docility and adaptability to any type of climate, their collagen levels drop very early in life, making it one of the most tender young meats in the world. It rose very rapidly as you might imagine to the rank of favourite in the Anglo-Saxon world. Fed on green grass and rich in nutrients, it has beautifully developed fat on the surface of the muscle as well as inside and impressively refined meat.

Maturation: between 4 and 8 weeks