What class is Angus beef?

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 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 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

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

"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.

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

"Andy" <a@b.c> wrote in message news:Xns9CBC52FAF794Cotd@216.196.97.131...
> 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

http://jacksonfrozenfoods.bizland.co...ity_grades.htm

On Sat, 07 Nov 2009 07:21:32 -0600, Andy wrote:

> 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

maybe instead of counting to ten before you speak, you should put on
mittens before you type.

blake

"Kswck" <kswck@optonline.net> wrote in
news:4af58219$0$5020$607ed4bc@cv.net:

>
> "Andy" <a@b.c> wrote in message
> news:Xns9CBC52FAF794Cotd@216.196.97.131...
>> 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
>
> http://jacksonfrozenfoods.bizland.co...ity_grades.htm


Kswck,

Right!

I was just curious about Angus, also Kobe and other beef nonsense (not
that it is!).

Is Angus worth paying more for?

That kind of thinking.

Best,

Andy

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.

--
ppnerkDELETE@THISyahoo.com.INVALID

On Sat, 07 Nov 2009 08:53:04 -0600, Andy <a@b.c> wrote:

>Kswck,
>
>Right!
>
>I was just curious about Angus, also Kobe and other beef nonsense (not
>that it is!).
>
>Is Angus worth paying more for?
>
>That kind of thinking.

I don't think Angus is all that expensive. You pay a little mark up,
the same way you would if it was marked Harris Ranch, but the real
expensive stuff is kobe.

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

sf <sf@geemail.com> wrote in news:k3abf5ln96dja41pils54pps4tvsu5lcq0@
4ax.com:

> On Sat, 07 Nov 2009 08:53:04 -0600, Andy <a@b.c> wrote:
>
>>Kswck,
>>
>>Right!
>>
>>I was just curious about Angus, also Kobe and other beef nonsense (not
>>that it is!).
>>
>>Is Angus worth paying more for?
>>
>>That kind of thinking.
>
> I don't think Angus is all that expensive. You pay a little mark up,
> the same way you would if it was marked Harris Ranch, but the real
> expensive stuff is kobe.


sf,

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.

Best,

Andy

"Andy" <a@b.c> wrote in message news:Xns9CBC52FAF794Cotd@216.196.97.131...
> 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

Just an FYI this called a GRADE of Beef not class.


--
Dimitri

Last minute grilled Cardboard :-)

http://kitchenguide.wordpress.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?
>
> "The problem with Angus"
>
> Andy

Mostly it's a marketing device cooked up by the beef producers. It's
working pretty good ain't it?

"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

"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

On Nov 7, 10:25*am, Andy <a...@b.c> wrote:
> "Dimitri" <Dimitr...@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

Depends on how it was raised. Corn fed? Grain fed? Steroids,
antibiotics added??

Chemo the Clown <andyt@peak.org> wrote in news:d864088d-dce4-4e03-b684-
8407bcc918ba@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!

Andy wrote:
>
> Is Angus worth paying more for?

No, the alleged superiority of Angus is a marketing
gimmick invented by the beef industry of the northeast
to counter low-cost beef from the western states, like
Texas, where Angus do poorly. Differences in meat flavor
are mostly due to what the cattle ate, not the breed.

"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

No one can make a reasonable judgment on that - Reason? The flavor of beef
is dependent on several factors, the most important being diet - if you look
at the fat of corn fed beef you'll see a yellowish tinge to the color of the
fat. In addition corn fed beef has a distinctive flavor. Grass fed Western
breed is generally tougher and again has a distinctive flavor. Next comes
the aging process - no doubt you've herd of Dry Aged - Why Dry aging -
simple to reduce the moisture content and thereby increase the flavor. Of
course the cooking process, Temperature, seasonings, heat application, all
effect the flavor of a chunk of cow.
Last and by no means least breading and genetics play a role - the people
who market Angus Beef want you to believe this breed of cow has favorable
attributes which are superior to other breeds - True? I'll be go to hell if
I know the answer.

Final advice - if you can afford it and it tastes better then other products
to you - go for it.


--
Dimitri

Last minute grilled Cardboard :-)

http://kitchenguide.wordpress.com.