In article <803226dc-0de6-405e-a18a-089ff4994be0@e34g2000vbc.googlegroups.com>, Mookie <allenr@felicityfranklinschools.org> wrote:
>On Nov 7, 8:09=A0am, 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, 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.

Kept an eye on what the neighbours were up to, eh? ;-)


Cheers, Phred.

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