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Thanks, I was told that by a breeder that sends to independent butcher, but thought it HAD to be more than 51%. I figured he was blowing smoke, evidently not.

I have a question. Yes, I am a newby. I was told that to be considered "Angus beef" that the animal could have a relative amount of white color when going to slaughter. What is the percentage that is allowed to be called Angus?? Thanks in advance.