Angus is better than Sirloin especially when it comes to taste.
Angus has a much better taste to it than Sirloin does although both Sirloin and Angus are still delicious.
Angus beef is often used to designate a better quality product.
But in reality, the term has nothing to do with quality grades, better marbling, superior taste, or even beef that is raised to some sort of stringent requirements.
Angus is a kind of cow, like Longhorn, or Guernsey.
Prime rib is a cut of beef, specifically ribeye, that is rubbed with herbs and slow cooked.
Sirloin is a cut of beef.
Burger patties are ground up meat, sometimes though not always beef, that can be ground from any part of a cow.
Angus beef contains an amazing source of iron as well as zinc which is essential for growth metabolism.
Angus cattle produce marbled meat, a type of meat that contains Omega-3, an unsaturated fatty acid which can reduce the risk of high blood pressure, boost blood circulation and decrease the risk of blood clotting.
Angus beef develops with better marbling (the amount of intramuscular fat) than most cattle.
Most people agree that marbling improves flavor, tenderness, and keeps meat moist while cooking, especially at high temperatures.
Farmers and ranchers who have raised Angus cattle for generations say the cattle are low- maintenance, adaptable and that their docile nature makes them unrivaled beef industry leaders.
It all starts with the Angus cow's strong maternal instincts, superior milking capabilities and high fertility rates.