CALF_News_October_November_2019

47 CALF News • October | November 2019 • www.calfnews.net Angus, their criteria for line breeding and selection for type created what most consider the greatest cattle breed ever. Consequently, these same locales are home to some of the best, if not the best by this author’s standards, single-malt ScotchWhisky with Grant playing even a part in that industry as well with the 1869 lease of Cragganmore Distillery on his land. Still standing and producing award-winning spirits today, Craggan- more’s Distiller’s Edition with its finish in port wine casks creating a smoky, rich, fruity taste begs the accompaniment of a juicy grilled steak. From its early beginnings on the Kansas prairie to 140 years later, Black Angus is now the most popular breed of cattle in the United States – 327,000 animals registered with the American Angus Association. Founded in 1883 as the American Aberdeen Angus Breed- ers Association with just 60 members, today, with the shortened moniker established in the 1950s, the member- ship has grown to more than 30,000 adult and junior members, hailing from all 50 states. In these modern times, the United States produces the largest share of the world’s beef supply at 18 percent or 11-12 million tons. Established in 1978, Certified Angus Beef (CAB) operates as a nonprofit owned by the members of the American Angus Association to bring their high-quality beef together under one name that is recognized and trusted by consumers. CAB is now one-fifth of the nation’s fed cattle supply with 1.215 billion pounds sold annu- ally. Further enhancing their brand, any cattle considered for the CAB designa- tion must be at least 51 percent black and exhibit Angus influence, which includes black Simmental and other crossbreeds. With a Certified Angus Beef steak prepared for the grill and a dram of fine, single-malt whisky in hand, I retire to the patio to reflect on what’s behind the name or, in this case, trademark. Not only does this brand represent a quality product, but again the entrepreneurial spirit of the American rancher, both past and present. As my steak reaches the magical medium rare temperature and the last sip of whisky passes my lips, I salute George Grant and all those who followed in making Angus beef great. 