Tenderloin Fillet, 8oz CC Black Angus USDA

Product #: M2001

Scientific Name: Bos tauras

Country of Origin: United States

$42.74 /LB (minimum: 1 EA)

EA (8 oz Steaks)

Catch Info:

  • Method:
  • Gear:
    Indoor flowthrough raceways
View details of SeafoodWatch Catch Methods


Black Angus originates in 1862, from the hills of Scotland in the County Angus, it was first brought to the United States by George Grant when he transported four Angus bulls from Scotland to the middle of the Kansas prairie in 1873, they were part of the Scotsman's dream to found a colony of wealthy, stock-raising Britishers. These four Angus bulls, probably from Fochabers, Scotland, made a lasting impression on the U.S. cattle industry. When two of the George Grant bulls were exhibited in the fall of 1873 at the Kansas City (Missouri) Livestock Exposition, some considered them "freaks" because of their polled (naturally hornless) heads and solid black color (Shorthorns were then the dominant breed.) Grant, a forward thinker, crossed the bulls with native Texas longhorn cows, producing a large number of hornless black calves that survived well on the winter range. The Angus crosses wintered better and weighed more the next spring, the first demonstration of the breed's value in their new homeland. It is a breed of Cattle known for its ability to survive in harsher conditions and has a deep black as its natural color. it's marbling and superior taste have made it a popular breed. Black Angus must meet all 10 of the following criteria, which were refined in January 2007 to further enhance product consistency, in order to be labelled "Certified Angus Beef" by USDA Graders: Modest or higher degree of marbling Medium or fine marbling texture "A" maturity 10 to 16 square-inch ribeye area Less than 1,050-pound hot carcass weight Less than 1-inch fat thickness Moderately thick or thicker muscling No hump on the neck exceeding 5 cm (2") Practically free of capillary rupture No dark cutting characteristics Usually black or red in color

Black Angus cattle are raised around the world. Because of their versatility and superior characteristics, including marbling, taste and texture, these cattle can be found across the United States. Major beef production occurs in Texas, Florida, Iowa, Kansas as well as Oklahoma and Colorado. Additionally Black Angus is raised in Scotland (of Course!) Argentina, Australia, Canada and Germany.

With beef, unlike seafood, the major issue for sustainability is not the cattle themselves, but rather the production, growing (feeding) practices, and harvesting methods are all taken into consideration. At this time we are examining the details of our source and will update shortly.

8oz Tenderloin Filet Center Cut: Center Cut Local Black Angus USDA Certified Choice center cut filet aged 21 to 45+ Days for superior marbling and maximum tenderness. Our brand choice is the Black Angus 1855, a breed apart - Black Angus 1855 graders select less than 10% of the herd based on distinct qualifications and characteristics which produce excellent marbling and tenderness. The specific Angus Cattle are then grass fed for a minimum of 100 days ensuring the best flavor and texture

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