Black Angus Cattle
Originally a Scottish breed of cattle called Aberdeen Angus after their palce of origin. Angus cattle are among the most commonly used breeds in beef production because they are the most efficient at converting feed into body weight and have one of the highest yields of meat in almost any breed of cattle. But more importantly, they are known for their finely marbled meat. This marbling trait of Angus cattle typically creates a more tender, juicy and flavorful meat in comparison to other breeds of cattle and is what makes it the most popular choice of beef today.
Wagyu is actually a term used to denote one of four different breeds of Japanese cattle known for their intense marbling and a high percentage of oleaginous unsaturated fat rich in omega-3 and omega-6 fatty acids. These breeds of cattle are Japanese Black (Kurage Washu), Japanese Brown (Akage Washu), Japanese Polled (Mukaku Washu) and Japanese Shorthorn (Nihon Tanaku Washu). It is worth noting that due to product branding, there is a misconception that Kobe Beef is a breed in itself. However, popular names such as Kobe, Mishima and Matsusaka are really just regions within Japan known for producing high quality Wagyu. Outside of Japan, in countries such as Australia and the United States, it has become popular to cross-breed full blooded Wagyu with Angust Cattle to produce a meat which is slightly less fatty but has a fuller beef flavor.
Hereford cattle is another breed of cattle used widely for food production and originated from Hereforshire, England. It used to be the most prevalent breed until the Angus cattle took center-stage. Known for their adaptability in a wide range of environments, they are quite popular amongst ranchers looking to breed hardy beef for the mass market.