Mookie <allenr@felicityfranklinschools.org> wrote in
news:803226dc-0de6-405e-a18a-089ff4994be0@e34g2000vbc.googlegroups.com:

> On Nov 7, 8:09*am, Andy <a...@b.c> wrote:
>> What class is Angus beef?
>>
>> Prime, Choice, etc?
>>
>> It sounds so "upper crust," but for some reason, I'm not sold on the
>> term
> .
>> Could be my brother Angus' cow meat.
>>
>> Is it a steer limited to a region?
>>
>> "The problem with Angus"
>>
>> Andy
>
> Andy, Angus are a breed of beef cattle. As in any other breed there
> will be various grades of beef depending on how the animal was fed,
> finished and aged. By itself being Angus beef does not make it any
> better IMHO then Hereford, Charolais or any other beef breeds. My Dad
> raised all three of these breeds of beef cattle at various times and
> we ate beef from all three breeds. They were grass fed, finished on
> corn and slaughtered at a small, local slaughter house. We were
> lucky. We knew what was in the meat we ate.
> Ruth


Ruth,

How lucky can you get?!?

Thanks. I WAS wondering about Angus getting so much clout in the meat
market.

An aside: We summered on an organic farm in New Hope, PA (me, from
newborn to 10-yo) and had the best of what they raised, and I helped
raise it for a brief moment in time...

Once the farm bell rang and we were all summoned to the bull pen where
the farm hands were helping a bull mount a cow. We were all seated on the
wall above. Wondering what they were doing, it was explained that they
were making new cows. We all applauded!!!

Best,

Andy