The majority of American beef is derived from Black Angus cattle, a breed characterized by its lack of horns, completely black body, and muscular silhouette. Black Angus cattle are tractable, good-natured animals. Most cattle raised for meat consumption are housed on concentrated animal feeding operations, on which cows are fed a diet of grains and protein concentrate to maximize muscle deposition. Although Black Angus cattle have a lifespan of ten to fifteen years, cattle used in the meat industry are slaughtered at two years old or younger to preserve the tenderness of their muscle.
