Think about how many restaurants across America post a Certified Angus Beef sign. The reason is simple - a CAB product consistently provides the consumer with an enjoyable beef experience. And when you combine this with the fact that Angus cattle are gentle to work with, they handle our south Texas heat well and they are efficient to raise from a cost standpoint, you have a win/win situation.
So if you are going to raise cattle today, why not raise and take advantage of a breed with a proven tract record of success.
Jim Benedict, DVM
Americian Angus Association promotional videos
The Power of Angus: $35 more per head
The Power of Angus: AngusSource
I Am Angus: The DeCicco family
The Power of Angus: Paul MacKay of El Gauch Restaurant