What class is Angus beef?

On Nov 7, 10:52*am, Andy <a...@b.c> wrote:
> Chemo the Clown <an...@peak.org> wrote in news:d864088d-dce4-4e03-b684-
> 8407bcc91...@g10g2000pri.googlegroups.com:
>
> > Depends on how it was raised. Corn fed? Grain fed? Steroids,
> > antibiotics added??
>
> Chemo, Take a moment and picture how corn fed isn't grain fed!

My typo...I meant grass fed vs corn fed.

JonquilJan wrote:
> "Andy" <a@b.c> wrote in message news:Xns9CBC8883C3638Cotd@216.196.97.131...
>> "Dimitri" <Dimitri_C@prodigy.net> wrote in news:EviJm.1863$dc2.1102
>> @newsfe20.iad:
>>
>>> Just an FYI this called a GRADE of Beef not class.
>>
>> Dimitri,
>>
>> Be that as it may, is Angus more flavorful for the money?
>>
>> Best,
>>
>> Andy
>
> Angus is a breed of beef cattle. The flavor comes not from the breed but
> from how it is raised. Angus is no more flavorful or unflavorful than
> Hereford - or any other breed of beef cattle. It is how they are raised
> that makes the flavor.
>
> The term 'Angus' as it is used in advertising is used because it is more
> recognizable as a beef cattle breed than other breeds. The meat sold under
> that name may or may not be from an actual Angus bred cow/steer.
>
> It's advertising - and the gullibility and lack of knowledge of the average
> consumer.
>
> Look for the grade of the cut of meat - choice, prime, etc - to judge the
> quality.

What you say is true. Most of the time, I think, the average joe has to
pick out the best prewrapped piece from a bunch of so-so pieces. Most
folks aren't able to pick out a prime grade cut. However, it would be
great if we could. OTOH, I probably wouldn't be able to afford it
anyway. :-)

>
> JonquilJan
>
> Learn something new every day
> As long as you are learning, you are living
> When you stop learning, you start dying
>
>

On Sat, 07 Nov 2009 11:52:54 -0600, Andy <a@b.c> wrote:

>I saw/learned on TV that Kobe beef is mostly raised in America since
>Japan doesn't have the acreage to grow/supply their demand. It's raised
>here and then shipped to Japan for slaughter.
>
>Correct me if I'm wrong.

I know next to nothing about Kobe beef.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" wrote

>>I saw/learned on TV that Kobe beef is mostly raised in America since
>>Japan doesn't have the acreage to grow/supply their demand. It's raised
>>here and then shipped to Japan for slaughter.

> I know next to nothing about Kobe beef.

Kobe beef is born and raised in Japan. USA has a product called 'Kobe Like'
or 'Kobe Style Raised'. It's more a method of raising and feeding than
anything else.

Also, a little known thing stateside is it comes in 'Grades' too and the
less tender parts can be had for what in Japan passes for reasonable prices.
Skirt steak etc types. Called Kobe for the area that first developed the
method, it's a popular item in Kyushu farming district as well (Sasebo is
part of that area). The best parts go for over 100$ a lb. The regular
parts that arent all that different from normal cow, have a 2-3$ markup but
you can say you ate 'Kobe Beef'.

On Nov 7, 7:09*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

Angus are beautiful cattle. Square and stocky and pitch black. They
even LOOK like they'd make great steaks! Charolais are really pretty
too - a little like Brown Swiss or Jersey (both milk breeds) They're
the color of coffee with cream. I don't know how they taste. Most
everything around here used to be Hereford. If you cross Hereford and
Angus, you can get a "blue" cow or steer! I've seen 'em. They're
kind of a slate blue/indigo in the sunlight. Pretty! There's also
Limousin but I'm a city girl and not THAT knowledgeable.
Lynn in Fargo
waiting impatiently for teeth and Prime Rib!!

In article <j8hbf5lu0mlm45d3q35liv4i54q3qr92cv@4ax.com>,
sf <sf@geemail.com> wrote:

> On Sat, 07 Nov 2009 11:52:54 -0600, Andy <a@b.c> wrote:
>
> >I saw/learned on TV that Kobe beef is mostly raised in America since
> >Japan doesn't have the acreage to grow/supply their demand. It's raised
> >here and then shipped to Japan for slaughter.
> >
> >Correct me if I'm wrong.
>
> I know next to nothing about Kobe beef.

In order to be Kobe beef, it has to come from Kobe. In order to come
from Kobe, it has to get to Kobe. It is raised in the US (I don't know
how much of it) and then shipped to Kobe. It is "finished" there. I
don't know how long that takes. It is then butchered, and some is
shipped back to the US. There is some of the beef that is not shipped
to Japan. It cannot be called "Kobe beef" because it doesn't come from
Kobe. The type of beef is called "Wagyu".

--
Dan Abel
Petaluma, California USA
dabel@sonic.net

Lynn from Fargo <lynngiff@i29.net> wrote in
news:49acec3d-2693-450f-a6d9-91dc50d09d53@z41g2000yqz.googlegroups.com:

> On Nov 7, 7:09*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


Lynn,

> Angus are beautiful cattle. Square and stocky and pitch black.

> They even LOOK like they'd make great steaks!


LOLOLOL!!!

Thank you for providing me my Chuckle of the Day!!!!!!

Best,

Andy

Lynn from Fargo <lynngiff@i29.net> wrote in

> Angus are beautiful cattle. Square and stocky and pitch black.

If they're black Angus. If they're red Angus, then
they are a beautiful red.

Modern-day cowboys don't like to work 'em as they are big tough
unfriendly cattle, more so than average.

Steve

"CaveMan" <caveman@thecave.com> wrote in news:hd4tas$nli$1@aioe.org:

>
> "Andy" <a@b.c> wrote in message
> news:Xns9CBC5506CF0C2Cotd@216.196.97.131...
>> George Leppla <george@cruisemaster.com> wrote in
>> news:hd3sa21doh@news6.newsguy.com:
>>
>>> Andy 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?
>>>
>>>
>>> Angus is a breed of cattle, not a grade.
>>>
>>> George L
>>
>>
>> George L,
>>
>> Yeah, I should've searched it, prior. It was a quick passing
>> curiosity at the keyboard at rfc.
>>
>> Best,
>>
>> Andy
>>
> So, what you are saying (as usual) is that you are a lazy ass hole and
> expect others to do your homework for you.


Duh... pissant calling itself caveman

You need to go back to elementary school. The word is asshole, asshole!!!

Andy

"cshenk" <cshenk1@cox.net> wrote in
news:L6lJm.24960$1g6.6918@newsfe10.iad:


> well (Sasebo is part of that area). The best parts go for over 100$ a
> lb. The regular parts that arent all that different from normal cow,
> have a 2-3$ markup but you can say you ate 'Kobe Beef'.
>
>


My Superbutcher store has Kobe beef.

The cattle stock comes from the original herd in Kobe, but our Kobe's are
Aussie born and bred :-)

http://www.superbutcher.com.au/beef_grassfed.ews

That's just the Porterhouse steaks, but you can see that the Kobe style has
several different ratings.

I bought some Black Angus porterhouse, and we had the last of it last night
for dinner.

*Tender* and juicy!!



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

"Dan Abel" wrote

> In order to be Kobe beef, it has to come from Kobe. In order to come
> from Kobe, it has to get to Kobe. It is raised in the US (I don't know
> how much of it) and then shipped to Kobe. It is "finished" there. I

Nope, has to be born, raised, and killed there.

> to Japan. It cannot be called "Kobe beef" because it doesn't come from
> Kobe. The type of beef is called "Wagyu".

Waygu is the type of cow breed used, much like angus is a breed. American
marketroids mixed the waygu with angus in fact to make their own 'kobe
style' beef. Although they now allow imports of American beef in Japan
again, from 2001-2005 or so (memory may be wroing, might be 2006?) it wasnt
allowed. Zero impact on the kobe prices because it's produced there.

Lynn from Fargo <lynngiff@i29.net> wrote in news:49acec3d-2693-450f-a6d9-
91dc50d09d53@z41g2000yqz.googlegroups.com:


> Angus are beautiful cattle. Square and stocky and pitch black. They
> even LOOK like they'd make great steaks! Charolais are really pretty
> too - a little like Brown Swiss or Jersey (both milk breeds) They're
> the color of coffee with cream. I don't know how they taste. Most
> everything around here used to be Hereford. If you cross Hereford and
> Angus, you can get a "blue" cow or steer! I've seen 'em. They're
> kind of a slate blue/indigo in the sunlight. Pretty! There's also
> Limousin but I'm a city girl and not THAT knowledgeable.
> Lynn in Fargo
> waiting impatiently for teeth and Prime Rib!!



My dream is to have a herd of Dexters.

http://www.dexter.com.au/

Fabulous milk, and even better meat.

They're for me, and I have to run Blackfaced Sheep for the SO.



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Andy wrote:
> "CaveMan" <caveman@thecave.com> wrote in news:hd4tas$nli$1@aioe.org:
>
>> "Andy" <a@b.c> wrote in message
>> news:Xns9CBC5506CF0C2Cotd@216.196.97.131...
>>> George Leppla <george@cruisemaster.com> wrote in
>>> news:hd3sa21doh@news6.newsguy.com:
>>>
>>>> Andy 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?
>>>>
>>>> Angus is a breed of cattle, not a grade.
>>>>
>>>> George L
>>>
>>> George L,
>>>
>>> Yeah, I should've searched it, prior. It was a quick passing
>>> curiosity at the keyboard at rfc.
>>>
>>> Best,
>>>
>>> Andy
>>>
>> So, what you are saying (as usual) is that you are a lazy ass hole and
>> expect others to do your homework for you.
>
>
> Duh... pissant calling itself caveman
>
> You need to go back to elementary school. The word is asshole, asshole!!!
>
> Andy

http://www.straightdope.com/columns/...and-angus-beef
This has some Kobe/Wagyu beef info as well.

If "Certified Angus" is the meat in question:
Maybe: http://www.certifiedangusbeef.com/

http://www.certifiedangusbeef.com/brand/grades.php
Their angus pyramid shows it going from upper of Choice to pProme...
--
Dave S

Dave S wrote:
> Their angus pyramid shows it going from upper of Choice to pProme...

My mind was elsewhere, Prime

--
Dave S

On Nov 7, 5:22*pm, spop...@speedymail.org (Steve Pope) wrote:
> Lynn from Fargo <lynng...@i29.net> wrote in
>
> > Angus are beautiful cattle. Square and stocky and pitch black.
>
> If they're black Angus. *If they're red Angus, then
> they are a beautiful red.
>
> Modern-day cowboys don't like to work 'em as they are big tough
> unfriendly cattle, more so than average.
>
> Steve

Steve, that's interesting. Black Angus are generally quite a gentle
breed. Even the bulls are not usually difficult to manage compared to
Charolais or Herefords. Wonder why the reds are so different?
Ruth

Mookie <allenr@felicityfranklinschools.org> wrote in news:c589ce48-9ddf-
47b7-8354-9a74214d4352@j19g2000vbi.googlegroups.com:

> On Nov 7, 5:22*pm, spop...@speedymail.org (Steve Pope) wrote:
>> Lynn from Fargo <lynng...@i29.net> wrote in
>>
>> > Angus are beautiful cattle. Square and stocky and pitch black.
>>
>> If they're black Angus. *If they're red Angus, then
>> they are a beautiful red.
>>
>> Modern-day cowboys don't like to work 'em as they are big tough
>> unfriendly cattle, more so than average.
>>
>> Steve
>
> Steve, that's interesting. Black Angus are generally quite a gentle
> breed. Even the bulls are not usually difficult to manage compared to
> Charolais or Herefords. Wonder why the reds are so different?
> Ruth
>


http://www.trinityriverredangus.com/sale-heifers.html


"Red Angus cattle are known for their gentle temperament, making them more
enjoyable for youths to raise and show. "


http://www.ehow.com/facts_5165153_black-angus.html

"The popular Black Angus cattle outrank most beef cattle breeds in
popularity. Their reputation comes from a stocky build, docile nature,
quick maturity and quality meat."

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Mookie wrote:
> On Nov 7, 5:22 pm, spop...@speedymail.org (Steve Pope) wrote:
>> Lynn from Fargo <lynng...@i29.net> wrote in
>>
>>> Angus are beautiful cattle. Square and stocky and pitch black.
>>
>> If they're black Angus. If they're red Angus, then
>> they are a beautiful red.
>>
>> Modern-day cowboys don't like to work 'em as they are big tough
>> unfriendly cattle, more so than average.
>>
>> Steve
>
> Steve, that's interesting. Black Angus are generally quite a gentle
> breed. Even the bulls are not usually difficult to manage compared
> to
> Charolais or Herefords. Wonder why the reds are so different?
> Ruth

Our boys raised Angus steers as 4-H projects when they were kids.
They were really gentle. They didn't like fences, though!

Mookie wrote:
> On Nov 7, 5:22 pm, spop...@speedymail.org (Steve Pope) wrote:
>> Lynn from Fargo <lynng...@i29.net> wrote in
>>
>>> Angus are beautiful cattle. Square and stocky and pitch black.
>> If they're black Angus. If they're red Angus, then
>> they are a beautiful red.
>>
>> Modern-day cowboys don't like to work 'em as they are big tough
>> unfriendly cattle, more so than average.
>>
>> Steve
>
> Steve, that's interesting. Black Angus are generally quite a gentle
> breed. Even the bulls are not usually difficult to manage compared to
> Charolais or Herefords. Wonder why the reds are so different?
> Ruth

I had a friend who lived on a farm for a while and they had Black Angus
cows. We never had any problem with them.

On Nov 8, 7:22*am, spop...@speedymail.org (Steve Pope) wrote:
> Lynn from Fargo <lynng...@i29.net> wrote in
>
> > Angus are beautiful cattle. Square and stocky and pitch black.
>
> If they're black Angus. *If they're red Angus, then
> they are a beautiful red.
>
> Modern-day cowboys don't like to work 'em as they are big tough
> unfriendly cattle, more so than average.
>
> Steve

HUH?

Truly having soem difficulty reconciling your description
of Black Angus breed .

Only problem I find with them is that they walk straight through
fences to get a feed
where bloody Herefords would starve rather than walk up a hill
let alone through a fence.
Some Angus mothers can get a bit agro with strangers when calves
pretty young .

IMO Wonderful cattle in most situations .

In article <hd3sa21doh@news6.newsguy.com>,
George Leppla <george@cruisemaster.com> wrote:

> Angus is a breed of cattle, not a grade.

I have done significant research[1] concerning Angus and have found out
that it's a Moo Cow for eating, distantly related to the Aurochs but
with Madison Avenue advertising. See Harris Ranch in an upcoming Google
for upcoming expos.

[1] Googled Aurochs

leo