The answer might surprise you, especially if you’re a wine aficionado. To be marketed as Black Angus* beef, the USDA requires one of two things: The cattle must have at least 50% provable Angus genetics -or- Have at least 51% black hair There are some minor exceptions but for the most part, the good folks [...]
From the category archives:
I created the concept of Artisan Meat and evaluate, rate, and create professional tasting notes for individual farms, ranches, and butcher teams. Some call me the Robert Parker of Meat, others Beef Geek. 
