Angus are a breed of cattle commonly used in beef production. They were developed from cattle native to the counties of Aberdeenshire and Angus in northeastern Scotland and are known as Aberdeen Angus in most parts of the world. They are naturally polled (do not have horns) and solid black or red (recessive gene), although the udder may be white. There have always been both red and black individuals in the population and in the USA they are regarded as two separate breeds. Black Angus is the most common beef breed of cattle in the United States. The hornless black cattle were first brought from Scotland to Kansas in 1873 and were regarded as freaks compared with the mottled Texas longhorns that dominated the US cattle herd at the time. The black bulls were crossed with these animals and produced calves that survived well on the winter range. The Angus crosses wintered better and weighed more the next spring, the first demonstration of the breed's value in their new homeland. They gained traction over the next quarter of a century resulting from hardy high-quality breeding stock able to thrive on grass and develop thick musculature with moderate to high degree of fine-textured marbling.