Over time, most people tend to develop a preference for a specific quality that they’re looking for and will usually associate that quality with a particular breed. Take Angus beef, for instance. This breed has a solid reputation for having superior marbling, whereas you might want a different breed if you want something slightly leaner.

Having said that, the quality of the beef isn’t entirely a product of the breed itself but something that’s actually influenced by a bunch of different factors.

Diet, for example, tends to play a pretty significant role here as a cow that’s fed, say, grains is usually going to produce more marbled and tender meat – grass-fed cattle, on the other hand, usually have a slightly leaner cut and a more distinct taste.

Aside from this, the environment in which the cattle are raised, whether that’s the climate or the pasture quality, are going to have an impact on some of the meat’s characteristics. Same goes for genetics, both through breed selection and crossbreeding, as here you’re able to optimize certain traits you’re looking for like muscle development or fat distribution.

As for Bos indicus (which you’ll also often see referred to as Zebu cattle), on the other hand, these breeds are generally found in slightly more tropical regions – they’re also a lot more heat-tolerant and resistant to parasites, so that’s why they’re able to thrive in these harsher climates.

That said, Zebu cattle, Brahman, for instance, are not traditionally known for having the same level of beef quality in comparison to Bos taurus. It might be slightly less marbled and leaner, and while this would typically result in the beef having a much tougher texture, modern breeding practices have generally improved the tenderness and overall quality of Bos indicus beef.

If farmers want to improve the quality of beef, they can actually combine some of the more desirable traits of different breeds, like when they cross Bos taurus and Bos indicus cattle to take advantage of the heat tolerance Zebu cattle have and the superior beef of European breeds.

Obviously, the main reason farmers do this is to improve the final product they have, but it actually makes the cattle more resilient and productive in general, as they can adapt to far more diverse environments.

Starting with a Scottish classic, the Angus breed originates specifically from the Aberdeenshire and Angus counties and was developed back in the early 19th century. These are cattle that are naturally polled (which means hornless), and while you’ll mostly see black Angus cattle, there is still a rare red variant.

Again, the demand for Angus beef is typically one of the highest demands in terms of all cattle, especially in markets that tend to prioritize tenderness and flavor over anything else.

In fact, there are actually 10 different quality standards that need to be met here, like being in the upper two-thirds of the USDA Choice grade or even higher – the result, however, means there’s usually a premium price when paying for Angus beef in a restaurant or high-end grocery store.

Staying in the United Kingdom, Hereford is another highly popular breed of cattle that originated from Herefordshire, England, and was developed throughout the 1700s for their ability to thrive in harsh climates while still being able to produce high-quality beef.

Similarly to Angus, Hereford cattle are generally prized for their marbling, and while it’s admittedly not quite as marbled as Angus beef, it’s still known for its fine grain and excellent eating qualities which makes it super popular among most beef producers.

Sticking with the comparisons to Angus, Hereford beef tends to be a little bit leaner and has a milder flavor with a more coarse texture.

Moving further into Europe, Charolais cattle are a breed that comes from the Carolles region of France, and a few characteristics you may recognize are the large size, muscular build, and usually a white or cream color. In fact, they’re so massive and muscular that they’re generally one of the more popular choices of cattle available for beef production, not only in Europe but in North America, too.

The Simmental breed is another European breed of cattle (if you’re starting to see a theme here, it’s because the majority of in-demand breeds of cattle are Bos taurus that originate from Europe) originally from Switzerland.

Compared to Angus and Hereford, it does tend to be a little leaner, but the best part is that it’s almost equally as tender. Just keep in mind that its dual-purpose nature sometimes means Simmental cattle aren’t as specialized for beef production as the previous two options. That said, if they’re specifically raised for beef, the quality can definitely still be high – especially when it comes to the texture and overall yield.

That counterpart, American Wagyu, is generally just the result of crossbreeding Wagyu with Angus, and while it definitely has more marbling than pure Angus, it’s still nowhere near the same as Japanese Wagyu. That said, American Wagyu is still considered as a fairly premium beef, so it ends up commanding quite a high price overall.

Furthermore, Limousin beef is known to be one of the most lean options available, but they’re not exactly known for having a lot of marbling. The tenderness is definitely still there, though, mainly because of their high muscle-to-fat ratio which is ideal for people wanting leaner cuts that are still tender.

Now for the first Zebu cattle that we’ve covered so far, the Brahman breed – this is a breed that was developed in the United States, although it comes from Indian Zebu.

Still, for any farmers who are aiming to produce more marbled cuts, it’s not uncommon to crossbreed with breeds like Angus. The end result is a super desirable breed as it’s one that not only produces high-quality beef with a lot of marbling, but one that can thrive in pretty much any location of the world.

Lastly, let’s take a look at some cattle that come from Bavaria, Germany – the Gelbvieh breed. Gelbvieh cattle are generally one of the most versatile breeds when it comes to beef production, but their most common use is in crossbreeding programs so that they can enhance beef quality in other breeds, specifically when it comes to muscle development and fat distribution.

Like most other breeds of cattle, Gelbvieh beef generally doesn’t reach the same marbling levels as breeds like Angus or Wagyu, but that doesn’t mean it’s any less tender when you cook it a certain way. The same can be said in comparison to Hereford cattle – you’re getting a similar texture overall, but the marbling is not quite on the same level. That said, the fact that the Gelbvieh breed is so efficient and adaptable definitely makes it one of the more valuable breeds out there.

That said, grain-fed beef definitely still holds the most dominant position in the market all in all – especially in regions where consumers have more of a preference for marbling over lean cuts, like most states in the United States, where a lot of people still like Angus cattle the most.

Consumers are definitely becoming more and more informed about health risks and the treatment of the animals they’re consuming, so that’s why sustainability and environmental impact are such key drivers in their purchasing decisions. As such, you might now understand why you see labels like “regenerative agriculture” or “sustainably raised” all over meat packages in your grocery store.

The same allure works for breeds like Japanese Wagyu, as the luxurious reputation that it has is something that’s often considered a gourmet item – the fact that you often see it in fine dining establishments around the world only further reinforces this premium status.