What class is Angus beef?

In article <leoblaisdell-05759C.18371707112009@News.Individual.NET>,
Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:

> See Harris Ranch in an upcoming Google
> for upcoming expos.

It's so cool when you immediately correct yourself. s/expos/exposés.

leo

"cshenk" <cshenk1@cox.net> wrote in message
news:L6lJm.24960$1g6.6918@newsfe10.iad...
> "sf" wrote
>
>>>I saw/learned on TV that Kobe beef is mostly raised in America since
>>>Japan doesn't have the acreage to grow/supply their demand. It's raised
>>>here and then shipped to Japan for slaughter.
>
>> I know next to nothing about Kobe beef.
>
> Kobe beef is born and raised in Japan. USA has a product called 'Kobe
> Like' or 'Kobe Style Raised'. It's more a method of raising and feeding
> than anything else.
>
> Also, a little known thing stateside is it comes in 'Grades' too and the
> less tender parts can be had for what in Japan passes for reasonable
> prices. Skirt steak etc types. Called Kobe for the area that first
> developed the method, it's a popular item in Kyushu farming district as
> well (Sasebo is part of that area). The best parts go for over 100$ 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'.

U.S. "Kobe" beef is called Waygu.

In article <hd5de0$n5j$1@news.eternal-september.org>,
"Motzarella" <alzelt@verizon.net> wrote:

> "cshenk" <cshenk1@cox.net> wrote in message
> news:L6lJm.24960$1g6.6918@newsfe10.iad...
> > "sf" wrote
> >
> >>>I saw/learned on TV that Kobe beef is mostly raised in America since
> >>>Japan doesn't have the acreage to grow/supply their demand. It's raised
> >>>here and then shipped to Japan for slaughter.
> >
> >> I know next to nothing about Kobe beef.
> >
> > Kobe beef is born and raised in Japan. USA has a product called 'Kobe
> > Like' or 'Kobe Style Raised'. It's more a method of raising and feeding
> > than anything else.
> >
> > Also, a little known thing stateside is it comes in 'Grades' too and the
> > less tender parts can be had for what in Japan passes for reasonable
> > prices. Skirt steak etc types. Called Kobe for the area that first
> > developed the method, it's a popular item in Kyushu farming district as
> > well (Sasebo is part of that area). The best parts go for over 100$ 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'.
>
> U.S. "Kobe" beef is called Waygu.

That's Wagyu. I'm not into spelling, grammar or typo flames, but if
people want to look this up, it would be good to spell it correctly.
Here's some ancient history about the subject:

http://www.members.tripod.com/~BayGourmet/wagyu.html

I forget if this person posted here, or to ba.food or both. She was a
very interesting person.

Here's wikipedia:

http://en.wikipedia.org/wiki/Wagy%C5%AB

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

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

LOL. Yes, YOU would be the expert on ass holes no matter how it is spelled.
Ass Hole
Ass-Hole
AssHole
Bung Hole
etc.

CaveMan wrote:
> 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
>
> LOL. Yes, YOU would be the expert on ass holes no matter how it is spelled.
> Ass Hole
> Ass-Hole
> AssHole
> Bung Hole
> etc.
>
>
you missed the r out

'Andy[_15_ Wrote:
> ;1400899']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 is a breed of cattle that are supposed to be the best for
consumption. ...best meat, etc. Therefore, I would imagine that there
are different grades of Angus like any other breed of cattle...so you
could have choice angus, prime angus, etc. My guess is that if a
company is marketing a product and pointing out that it is Angus, they
are probably pretty proud of it and they are probably not using
anything less than the choice grade. I think most higher end steak
producers use prime angus that they age before they fabricate and
release to the market. Either way if you see the words "prime,"
"Angus," and "aged" on the label, you're getting some pretty darn good
beef.
-Cheers

-Cheers




--
golfstar2006

"golfstar2006" <golfstar2006.53ce708.828371@foodbanter.com> wrote in message
news:golfstar2006.53ce708.828371@foodbanter.com...
>
> 'Andy[_15_ Wrote:
>> ;1400899']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 is a breed of cattle that are supposed to be the best for
> consumption. ...best meat, etc. Therefore, I would imagine that there
> are different grades of Angus like any other breed of cattle...so you
> could have choice angus, prime angus, etc. My guess is that if a
> company is marketing a product and pointing out that it is Angus, they
> are probably pretty proud of it and they are probably not using
> anything less than the choice grade. I think most higher end steak
> producers use prime angus that they age before they fabricate and
> release to the market. Either way if you see the words "prime,"
> "Angus," and "aged" on the label, you're getting some pretty darn good
> beef.
> -Cheers

Yep----both McDonalds and Hardee's advertise their use of Angus beef.

golfstar2006 wrote:
> Andy,
> Angus is a breed of cattle that are supposed to be the best for
> consumption. ...best meat, etc. Therefore, I would imagine that there
> are different grades of Angus like any other breed of cattle...so you
> could have choice angus, prime angus, etc. My guess is that if a
> company is marketing a product and pointing out that it is Angus, they
> are probably pretty proud of it and they are probably not using
> anything less than the choice grade. I think most higher end steak
> producers use prime angus that they age before they fabricate and
> release to the market. Either way if you see the words "prime,"
> "Angus," and "aged" on the label, you're getting some pretty darn good
> beef.
> -Cheers

This is a complete guess but my thinking is that the meat sellers will
pay a fee for the right to use the "Angus" branding. Of course, they
agree that the meat will reach a minimum specification. As I recall, it
pretty much looks like most of the other meats in the meat dept - not
that bad but not that great. The next time I'm in the Safeway, I'll
check out the Angus branded meats more carefully.

>
> -Cheers
>
>
>
>

On Sun, 8 Nov 2009 21:28:56 -0600, Dave wrote:

> "golfstar2006" <golfstar2006.53ce708.828371@foodbanter.com> wrote in message
> news:golfstar2006.53ce708.828371@foodbanter.com...
>>
>> Andy,
>> Angus is a breed of cattle that are supposed to be the best for
>> consumption. ...best meat, etc. Therefore, I would imagine that there
>> are different grades of Angus like any other breed of cattle...so you
>> could have choice angus, prime angus, etc. My guess is that if a
>> company is marketing a product and pointing out that it is Angus, they
>> are probably pretty proud of it and they are probably not using
>> anything less than the choice grade. I think most higher end steak
>> producers use prime angus that they age before they fabricate and
>> release to the market. Either way if you see the words "prime,"
>> "Angus," and "aged" on the label, you're getting some pretty darn good
>> beef.
>> -Cheers
>
> Yep----both McDonalds and Hardee's advertise their use of Angus beef.

so...who has eaten the mcdougal's angus burger and cares to admit it?

it costs four bucks, i think.

your pal,
blake

On Nov 9, 7:33*am, blake murphy <blakepmNOTT...@verizon.net> wrote:
> On Sun, 8 Nov 2009 21:28:56 -0600, Dave wrote:
> > "golfstar2006" <golfstar2006.53ce708.828...@foodbanter.com> wrote in message
> >news:golfstar2006.53ce708.828371@foodbanter.com.. .
>
> >> Andy,
> >> Angus is a breed of cattle that are supposed to be the best for
> >> consumption. *...best meat, etc. *Therefore, I would imagine that there
> >> are different grades of Angus like any other breed of cattle...so you
> >> could have choice angus, prime angus, etc. *My guess is that if a
> >> company is marketing a product and pointing out that it is Angus, they
> >> are probably pretty proud of it and they are probably not using
> >> anything less than the choice grade. *I think most higher end steak
> >> producers use prime angus that they age before they fabricate and
> >> release to the market. *Either way if you see the words "prime,"
> >> "Angus," and "aged" on the label, you're getting some pretty darn good
> >> beef.
> >> -Cheers
>
> > Yep----both McDonalds and Hardee's advertise their use of Angus beef.
>
> so...who has eaten the mcdougal's angus burger and cares to admit it?
>
> it costs four bucks, i think.
>
> your pal,
> blake- Hide quoted text -
>
> - Show quoted text -

I will, but I was only there because of my 11 yr old! I will admit it
was better than I thought it would be...

In article <boy003ll2zvs$.cqmxae6k3e5x.dlg@40tude.net>,
blake murphy <blakepmNOTTHIS@verizon.net> wrote:

> so...who has eaten the mcdougal's angus burger and cares to admit it?
>
> it costs four bucks, i think.

I think they're sold in several configurations, but the one I had lacked
the cachet of a quarter pounder with cheese. They may make one like
that. I don't know.

Quarter pounder with cheese
Filet-O-Fish
Large order of fries
Soda at home
Kind of expensive
Kind of unhealthy
Repeat once a month
Cycle of life

leo

On Nov 7, 8:37*pm, Leonard Blaisdell <leoblaisd...@sbcglobal.net>
wrote:
> In article <hd3sa21...@news6.newsguy.com>,
> *George Leppla <geo...@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.


So is Angus actually better, or this this just another one of those
"facts" that everybody just automatically accepts because it's
everywhere? Like the "fact" that fluorescent light bulbs are somehow
better than the incandescent ones everybody had been happily using for
the previous 100 years. They're more profitable too, but I'm sure
that's just a coincidence.

On Mon, 9 Nov 2009 10:33:19 -0500, blake murphy
<blakepmNOTTHIS@verizon.net> wrote:

>
>> Yep----both McDonalds and Hardee's advertise their use of Angus beef.
>
>so...who has eaten the mcdougal's angus burger and cares to admit it?
>
>it costs four bucks, i think.

Last spring I was doing a job that took longer than expected so I had
not brought lunch. At 2 pm I was almost done but needed to run to a
hardware store to finish the 2 minutes of work and get paid. It was
going to be another hour before I got home so I drove through
mCshitties drive through and got a double cheeseburger for a
buck-twenty five so I wouldn't be miserable until I got home. The
thing was actually good! Maybe it was because I was starving but it
wasn't all dried out and seemed freshly made. For what I paid I was
happy. For four bucks I would have listened to my stomach growl until
I got home.

Mid-summer we were going somewhere that was going to take about an
hour and Louise said she should have eaten something before we left.
So we stopped and grabbed double cheeseburgers. They were horrible.
It was just after they stopped serving breakfast so they should have
been fresh but they seemed like they were warmed up from the night
before.

Chances of me spending four bucks there for a Black aNus burger are
pretty slim unless someone else is footing the bill.

Lou

Christopher Helms wrote:
> Leonard Blaisdell <leoblaisd...@sbcglobal.net> wrote:
>
>> 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.

Aurochs had enormous horns that made excellent drinking horns and
sounding horns. Aurochs are extinct so no more gallon sized drinking
horn to pass around ale to the entire clan. I hate it when that
happens. So as far as I can tell the non-extinct cow-like-critter with
the biggest horns are water buffalo. I now seek one huge horn from a
water buffalo. Ale just taste better when it's passed around in a horn
and shared. Especially home brew ale. Home brew mead doesn't suck when
shared from a horn, either. Commercially brewed mead just doesn't have
the coolness factor so glass glasses work fine for it. I've made home
brew mead as good as any commercial type - I like my mead dry and too
many commercial brands target sweet.

> So is Angus actually better, or this this just another one of those
> "facts" that everybody just automatically accepts because it's
> everywhere? Like the "fact" that fluorescent light bulbs are somehow
> better than the incandescent ones everybody had been happily using for
> the previous 100 years. They're more profitable too, but I'm sure
> that's just a coincidence.

One of my great-grandfathers immigrated to the US as a full time
butcher. His kids were farmers who learned enough of the trade that
they did amateur butching in their neighborhoods. My Dad tells tales of
going to the commercial meat packing place with his father looking for
sides of beef to pick. Grandpa often said "I don't want no fat Angus"
to Dad.

So it would seem that there are breeds that tasted a little better. Or
maybe Angus are grown corn feed and the range grass fed cattle tasted a
little better. To the tastes current in 1930-40 in the northeastern US.
I'm going with the grass fed range part being more important than the
breed.

My take-away from this family lore is something not surprising - I
expect grass fed range beef to taste better and cost more. I expect
corn fed lot beef to have better marketing. Angus is the most common
breed that's corn fed lot beef. So my take-away is at the very top of
the best beef available it's not Angus but once you're into Choice rated
no other breed is going to be any better.

I think the Angus brand says the meat isn't top one percent beef,
because it's corn fed lot beef. I think the Angus brand says the meat
isn't bottom fifity percent, because they spend a lot on the brand name
so they don't want crappy product messing up their brand. Huh, not much
different than any beef that has a USDA Choice stamp ...

On Mon, 9 Nov 2009 11:20:10 -0800 (PST), merryb wrote:

> On Nov 9, 7:33*am, blake murphy <blakepmNOTT...@verizon.net> wrote:
>> On Sun, 8 Nov 2009 21:28:56 -0600, Dave wrote:
>>> "golfstar2006" <golfstar2006.53ce708.828...@foodbanter.com> wrote in message
>>>news:golfstar2006.53ce708.828371@foodbanter.com ...
>>
>>>> Andy,
>>>> Angus is a breed of cattle that are supposed to be the best for
>>>> consumption. *...best meat, etc. *Therefore, I would imagine that there
>>>> are different grades of Angus like any other breed of cattle...so you
>>>> could have choice angus, prime angus, etc. *My guess is that if a
>>>> company is marketing a product and pointing out that it is Angus, they
>>>> are probably pretty proud of it and they are probably not using
>>>> anything less than the choice grade. *I think most higher end steak
>>>> producers use prime angus that they age before they fabricate and
>>>> release to the market. *Either way if you see the words "prime,"
>>>> "Angus," and "aged" on the label, you're getting some pretty darn good
>>>> beef.
>>>> -Cheers
>>
>>> Yep----both McDonalds and Hardee's advertise their use of Angus beef.
>>
>> so...who has eaten the mcdougal's angus burger and cares to admit it?
>>
>> it costs four bucks, i think.
>>
>> your pal,
>> blake- Hide quoted text -
>>
>> - Show quoted text -
>
> I will, but I was only there because of my 11 yr old! I will admit it
> was better than I thought it would be...

i expect i will break down at some point and try one if it stays on the
menu.

your pal,
blake

On Nov 10, 11:44*am, Doug Freyburger <dfrey...@yahoo.com> wrote:
> Christopher Helms wrote:
> > Leonard Blaisdell <leoblaisd...@sbcglobal.net> wrote:
>
> >> 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.
>
> Aurochs had enormous horns that made excellent drinking horns and
> sounding horns. *Aurochs are extinct so no more gallon sized drinking
> horn to pass around ale to the entire clan. *I hate it when that
> happens. *So as far as I can tell the non-extinct cow-like-critter with
> the biggest horns are water buffalo. *I now seek one huge horn from a
> water buffalo. Ale just taste better when it's passed around in a horn
> and shared. *Especially home brew ale. *Home brew mead doesn't suck when
> shared from a horn, either. *Commercially brewed mead just doesn't have
> the coolness factor so glass glasses work fine for it. *I've made home
> brew mead as good as any commercial type - I like my mead dry and too
> many commercial brands target sweet.
>
> > So is Angus actually better, or this this just another one of those
> > "facts" that everybody just automatically accepts because it's
> > everywhere? Like the "fact" that fluorescent light bulbs are somehow
> > better than the incandescent ones everybody had been happily using for
> > the previous 100 years. They're more profitable too, but I'm sure
> > that's just a coincidence.
>
> One of my great-grandfathers immigrated to the US as a full time
> butcher. *His kids were farmers who learned enough of the trade that
> they did amateur butching in their neighborhoods. *My Dad tells tales of
> going to the commercial meat packing place with his father looking for
> sides of beef to pick. *Grandpa often said "I don't want no fat Angus"
> to Dad.
>
> So it would seem that there are breeds that tasted a little better. *Or
> maybe Angus are grown corn feed and the range grass fed cattle tasted a
> little better. *To the tastes current in 1930-40 in the northeastern US..
> *I'm going with the grass fed range part being more important than the
> breed.


So the way the cattle are treated and fed probably has more to do with
the quality of the beef than anything else? That would make more sense
than assuming that "Angus" automatically meant good beef. Since I know
almost nothing about cattle except that they're a LOT bigger "in
person" than when you see them from the car, I was hoping somebody
would have some info about this stuff.

Christopher Helms wrote:
> Doug Freyburger <dfrey...@yahoo.com> wrote:
>
>> ... Angus are grown corn feed and the range grass fed cattle tasted a
>> little better ...
>> *I'm going with the grass fed range part being more important than the
>> breed.
>
> So the way the cattle are treated and fed probably has more to do with
> the quality of the beef than anything else? That would make more sense

That's my theory. It's consistant with Yagyu/Kobe beef raising as well.

> than assuming that "Angus" automatically meant good beef.

They do have a brand name to maintain. it motivates them to cull out
the really bad beef and send it elsewhere.

> Since I know
> almost nothing about cattle except that they're a LOT bigger "in
> person" than when you see them from the car, I was hoping somebody
> would have some info about this stuff.

Part of why I think there can't be much different in flavor from breed
to breed when fed the same - There are folks who can't tell the flavor
difference among beef, venison and bison. The species and family
differences are a lot larger than the differences between breeds of cow.

On Nov 7, 6:49*am, blake murphy <blakepmNOTT...@verizon.net> wrote:
> On Sat, 07 Nov 2009 07:21:32 -0600, Andy wrote:
> > George Leppla <geo...@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
>
> maybe instead of counting to ten before you speak, you should put on
> mittens before you type.
>
> blake- Hide quoted text -
>
> - Show quoted text -

Has Andy met Kent yet? It should be love at first utterrance.

A match made in hell.

On Sat, 7 Nov 2009 13:40:36 -0500, "JonquilJan" <ward39@imcnet.net> 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.
>
>JonquilJan
>
>Learn something new every day
>As long as you are learning, you are living
>When you stop learning, you start dying
>


I dont think the flavour is all due to how the animal was raised. Genetics have
an impact on tenderness, as well as how the animal puts on fat. One of the
appeals of breeding Wagyu(sp?) bulls over Angus cattle is to get the
marbling(Fat streaked throughout the meat) that the Japanese really like. I
suspect this is because they do little cooking of large pieces like roasts. That
marbling does contribute to flavour when the meat is cooked on a grill, but I'm
not sure how it affects things like roasts.

The Angus breed has a reputation for producing tender meat overall, but I cannot
remember if this is a known trait when looking at the genetic markers for the
Angus breed in general. I would think it probably is. However, I've eaten some
tough Angus steaks in my time. Hanging time after slaughter can also greatly
affect how tender a steak is.

We breed Brahman cattle, and cross Charolais bulls over them(Western
Queensland). The progeny have a nice solid frame (so lots of meat), but also
retain a lot of the drought-tolerance of the Brahman breed as well. Angus dont
cope all that well with the really hot dry summers, where they need to walk
distance to water.

To be sure; the overall happiness of the animal, and the feed it was on before
slaughter has a large effect on the flavour, but the breed does also contribute.

On an aside, it seems there is a link between tenderness and disposition of the
particular animal. It seems that when you GeneStar test a bull that has a
cranky disposition, you usually find the tenderness score is quite low.

-------

Cheers,

Rod...Out Back (Who's slowly working his way though about 500 lbs of home-killed
Charbray steer in the freezer..)


For a round-up of the pics I have taken the past 24 months,
take a look at:
http://www.flickr.com/photos/rod_outback/

-------

Christopher Helms wrote:

>> So it would seem that there are breeds that tasted a little better. Or
>> maybe Angus are grown corn feed and the range grass fed cattle tasted a
>> little better. To the tastes current in 1930-40 in the northeastern US.
>> I'm going with the grass fed range part being more important than the
>> breed.
>
>
> So the way the cattle are treated and fed probably has more to do with
> the quality of the beef than anything else? That would make more sense
> than assuming that "Angus" automatically meant good beef. Since I know
> almost nothing about cattle except that they're a LOT bigger "in
> person" than when you see them from the car, I was hoping somebody
> would have some info about this stuff.

Angus does not automatically mean that the meat is better. The Black
Angus people promoted it as being superior, but that is just a matter of
marketing, not fact. There are plenty of sites online that discuss the
quality of meat and some show comparisons of various breeds conducted in
a somewhat scientific manner. They used the same but from various breeds
that as been slaughtered and butchered at the same abbatoir. Breed can
affect the amount of intramuscular fat and flesh colour, but plays no
part in tenderness or taste. The more important factors are age, sex and
slaughter process. A Danish article reported that, while beef breeds
generally produce better meat than dairy breeds, the comparison may not
be valid because beef cattle are usually slaughtered with optimum
methods for quality meat while less care is taken with dairy cattle.