(Photo: Ania Soller)
Already in the mid-18th century the naturally hornless ancestors of the Angus grazed in the vast green landscapes of Scotland. Scottish breeders launched the official Angus herd book in 1876. The reputation of these noble cows with their outstanding characteristics soon reached America, and the Angus breed gradually expanded throughout the world in the 19th century. Thanks to their simple handling and unique meat quality (marbling and tenderness), the Angus have established themselves solidly worldwide with both breeders and meat lovers.
The hearts of Swiss suckler cow breeders really began to beat for the Angus breed about 40 years ago. At first, crossbreed animals were produced through artificial insemination. Then from 1995 onwards it was possible to import the first pure Angus cows with their gleaming black or red coats from abroad. Nowadays, some 15,500 Angus cows are kept in Switzerland, and their numbers are on the rise.
The Angus breed is primarily associated with black animals, but the red colour is also officially recognised. (Photo: Ania Soller)
Angus is a brand known worldwide for the high quality of its meat, which is successfully sold in all market segments. Thanks to medium-sized ripe carcasses from short fattening periods, the breed stands for ecological efficiency. The lush grass of Swiss grasslands is perfect for this breed. These highly resilient and ‘easy-handling’ cows with their sturdy hindquarters enjoy to the full their long grazing periods as well as care in the summer pasture areas.
Thanks to their adaptability, the naturally hornless animals of the Angus breed have spread throughout the world. They have also taken a foothold in Switzerland, as they are particularly suitable for producing meat from grass. (Photo: Ania Soller)