For the latter half of the 20th century, the U.S. beef industry was largely a patchwork quilt of breeds. “Mongrelized” was a common descriptor of cow herds and calf crops. 

Variability was rampant, with more than 80 distinct breeds contributing to the nation’s cattle herd. While rich in its genetic potential, this diversity often led to inconsistent carcass traits, unpredictable beef quality and inefficiencies in the supply chain. To no surprise, consumer beef demand was slipping every year. 

In the 1970s and ’80s, crossbreeding was heavily promoted as the solution. Producers sought to capitalize on hybrid vigor by combining breeds and optimizing traits like growth rates, fertility and longevity. However, an unintended consequence was increased variability in cattle type and carcass quality, ultimately leading to decreased consumer satisfaction.

Different breeds brought differing strengths — and weaknesses — to the table. While some European breeds excelled in growth and muscle development, they often introduced calving difficulties and lacked marbling. Conversely, other breeds strong in maternal traits or hardiness struggled to gain efficiently. And Bos indicus breeds were used to introduce heat tolerance, but brought along inconsistencies in tenderness. 

The lack of standardization meant quality could vary widely between operations and even within a herd.

A solution

The Angus breed provided a solution to this problem. As a British breed, Angus cattle were already prized for their calving ease, mothering ability, marbling and adaptability to diverse environments. 

Angus breeders were also early adopters of performance testing and utilization of expected progeny differences (EPDs) and technologies like artificial insemination (AI). By doing so, Angus breeders found genetic outliers in scale that combined calving ease, maternal strength, growth traits and carcass merit. The breed’s ability to accurately describe these traits with data and predictability reduced the variability created by crossbreeding. Commercial producers could simplify multitrait genetic progress by using one breed. 

The rise of the Certified Angus Beef (CAB) program in 1978 also marked a turning point in the industry’s focus on consistency. Beyond just turning the nation’s cow herd black, CAB’s stringent quality standards for marbling, maturity and carcass size provided a clear and measurable target for producers. Cattle with Angus genetics were naturally better suited to meet these standards, reinforcing the breed’s value as a tool for reducing variability.

CAB’s success also sent a powerful message to the industry: consumers were willing to pay a premium for consistent, high-quality beef. This economic incentive drove producers to adopt Angus genetics at an unprecedented rate. By the early 2000s, Angus had become the dominant breed in the U.S. cattle industry, effectively displacing many lesser-performing breeds and stabilizing the genetic base of the national herd.

In practical terms, this means fewer outliers across the entire beef supply chain today, and outliers cost money. Cattle feeders with pens of more similar genetics can more effectively manage to an optimum endpoint. Processors can now count on more consistent carcass weights and marbling scores, enabling the growth of quality-focused branded programs like CAB. Retailers benefit from a reliable product that meets consumer expectations every time. 

Today, the influence of Angus genetics can be seen across nearly all facets of U.S. beef production. Whether in purebred or crossbred herds, the Angus breed has allowed the industry to focus on continuous improvement rather than damage control caused by extreme inconsistency. It’s hard to put a price on that, but I am confident the value is significant.