Due to their reputation for producing excellent meat, the Ankole-Watusi breed of cow is a preferred option for consumption at festivities and other important events. The Ankole-Watusi breed is widely believed to have its roots in the United States.
Therefore, the Wagyu breed of cow, which has its origins in Japan and produces meat that is so heavily marbled that it is regarded as a delicacy, is the only other breed that enjoys greater popularity in the United States than the Angus. As we covered in our comprehensive research of Wagyu beef, there are four sub-breeds of Wagyu cattle: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled.
The Ankole-Watusi breed is descended from the central African Sanga cattle breeds known as the Ankole group. Some of the identifying characteristics of this breed include horns that are extraordinarily large, try to be widely dispersed, and have the largest diameter. They differ from other species in that they have little cervicothoracic humps. Between 500 and 700 years ago, nomadic pastoralists from more northern parts of Africa are said to have brought the Ankole-Watusi breed to Uganda. It covers a large portion of Africa's eastern and central regions.
The breed is kept for its milk and flesh, but it may also be utilized to create clothing, stools, drums, and other cultural objects. It is raised and kept for both purposes. Meanwhile, studies on the Ankole-Watusi breed's meat yielded favorable findings, indicating the breed's overall quality. The meat has a much-reduced percentage of fat and cholesterol compared to other types of beef sold commercially.
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