Angus beef burger war
THE Angus beef phenomenon seems to know no limits, with Hungry Jacks now facing off against McDonald’s to launch its own Angry Angus burger.
Six months ago, McDonald’s launched its range of certified Angus beef burgers which has been a huge success for the fast-food giant.
The Angus name is proving so popular supermarkets are now stocking the brand.
“It’s the texture of the meat,” champion Angus breeder John Gibson said.
“It’s a softer beef.”
Mr Gibson began breeding Angus 26 years ago and now has about 100 breeders on his Gundurimba property, Medlyn Angus Stud.
The stud sells about 30 to 40 bulls each year and has produced many ribbon winners.
The Gibson family and their property were featured on a Japanese television advertisement for McDonald’s last year.
Angus Australia marketing manager Geoff Phillips said the marketing of the certified Angus brand had been an ‘outstanding success’.
There are now 100,000 cattle certified as Australian Angus beef under a program which began 15 years ago.
On the Northern Rivers many beef growers are making the switch to the Angus breed, which promises growers premiums sometimes as high as $40 to $50 per head.
“One in every two bulls sold in temperate Australia is an Angus,” Mr Phillips said.
Mr Phillips said it was the slight marbling of the meat that increased its tenderness and flavour.
The breed was introduced into Tasmania in the 1820s and arrived on the mainland in the 1840s.
The breed is known for its quiet temperament.ANGUS CHARM
- Angus cattle are polled and can be black or red in colour, although black is the dominant colour.
- Angus are fertile and easy calving cattle.
- They reach puberty at an early age.
- Angus bulls give high conception rates with heavy working loads and achieve a compact calving pattern.
- Angus cows are good mothers and easy-care cattle.
- Angus cows have been selected for their ability to maintain production under tough commercial conditions.
- Modern Angus cattle have a range of mature sizes to suit a range of needs.