Not trying to high jack....
p3's thread, but what is the big deal about angus beef ??
Maybe my taste buds are dead from the jabeneros, but I can't tell any difference between it and any other high quality beef.
Can anyone enlighten me ??
Doug
Maybe my taste buds are dead from the jabeneros, but I can't tell any difference between it and any other high quality beef.
Can anyone enlighten me ??
Doug
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Angus is all black, thats about as far as i know.
Its all a hamburger, either way0 -
Perhaps a wild guess? Could the angus beef be kept in the grain-yards longer? Is it a USDA qualification of some kind? Anybody got a heads-up?
I, for one, can't tell what steer the steak came from. Joe0 -
At one time angus was the only meat to get and you could tell the differance. I don't know if the other breeds got better or the breeds that tasted differant are no longer around.
The taste is in the feed that they are given as much as the breed.0 -
Doug...all "angus" beef means is that the American Angus Association has done a masterful advertising job promoting their beef as better than any other breed. Actually, to be branded as "angus" beef, it doesn't have to come from an angus. All it has to be is 51% black in color, and exhibt "angus-type" characteristics. So, really, no big deal with "angus" beef. We used to raise Herefords for beef. They are good too, and are more docile than most other breeds. Not that it matters when it comes to eating them, but it sure helps when you keep 'em! 0 -
3 words-Flat Iron Steak!!!! 0 -
Red angus and black angus. Just a breed of cow. Genetical breed to fatten up and marble nicely. Not much diff. in many of the breeds out there. 0 -
Millions of dollars were spent promoting Angus that is why it is supposed to be so much better. There are several breeds that produce better meat but to the average consumer its just about what they see on T.V.. I have a herd (55+)of mostly Santa Gertrudis with a few red Angus mixed in and I can say those Santas perform better year after year (taste, temper, calving, weight gain, disease resistance, ect.ect.). If I was a smart man I would sell the Santas and replace them with Angus since anymore any black cow brings more at the sale barn, but since I view them more as a hobby than a main income source I will stick with what I like.
Now a steak sounds pretty good for dinner[:p]0 -
Beef, its what for dinner[:D] 
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The Angus association has done a better job of promoting their product. There are other breeds that compare for quality, usually the English breeds. All Angus, red or black; Hereford, polled or horned, tend to have more marbling than the continental breeds such as Charolais, Chianina, Tarentaise, Simmental, etc. etc. Don't get me wrong, I am not saying the continental breeds or any other breeds are not good. They just have not done the job of promoting like the Angus association.
To be branded as Angus beef, either the dam or the sire has to be Angus, it doesn't have to be black.0 -
quote:Originally posted by ljwrench
3 words-Flat Iron Steak!!!!
Well...you've piqued my curiosity.
What cut of beef is a "Flat Iron"??
Doug0 -
I buy a Hereford every year or so. Taste fine to me. [:)] 0 -
Doug, that's a new one on me too. Wikipedia says it's also known as: top blade roast, shoulder top blade roast, top boneless chuck, petite steak, butler steak, lifter steak, book steak, chuck clod, lifter roast, and triangle roast. 0 -
quote:Originally posted by ljwrench
3 words-Flat Iron Steak!!!!
Gotta concur.....awesome steak [:p]0 -
quote:Originally posted by Doug Wilson
quote:Originally posted by ljwrench
3 words-Flat Iron Steak!!!!
Well...you've piqued my curiosity.
What cut of beef is a "Flat Iron"??
Doug
From what I understand (and it's not much) it's a relatively new cut of steak. My wife bought one last summer not knowing what it was and it was by far the best steak I've ever had. That's the only steak I will allow on my grill. My F.I.L raises beef as a hobby and has had Angus and I wasn't that impressed.
http://bbq.about.com/od/steaks/a/aa051207a.htm
http://gourmetsleuth.com/flatironsteak.htm0 -
angus beef is a brand name don't confuse it with breeds, it is chosen due to color marbling, and fat content, not degrading it is a good choice cut of cow, but so is sterling
i've dealt with every major meat company from stl to springfield ill{restaurant}, you pay for the name you can get equal cuts without the 10.00+ a pound price, i averaged 500 pounds a week of filet Mignon, new york strip, porterhouse, and rib-eyes
i sure do miss those free samples from distributors, expescially the whole prime ribs
edit:angus beef brand has been around since the late 70's0 -
It matters not, which breed your beef comes from. Only the "grade" is important. The higher the "grade", the more marbeling in the steak. More marbeling makes juicier, more tender steaks.
Doug, I work on a farm that raises holstein steers, raised on a "high energy" diet. We make good "grades" like beef cows do. If you buy beef from Wal-mart, you may be buying some I raised. If your going to buy a whole or half beef, buy holstein raised on a "high energy" diet, as holstiens sell for a little less because they are not "colored" cattle.0 -
that should make civilrights happy 0 -
the taste of beef has alot to do with how it is raised and what kinda feed they get..i will take beef raised on grain any day over free roaming grass fed beef.. 0 -
Well...that is certainly important to me.
Thank you guys for all the good information.
Gonna go have a flat iron steak for dinner, now.
Will give y'all a range report.
Doug0 -
quote:Originally posted by daveald
that should make civilrights happy
I thought he was only against "Kosher" beef?0 -
quote:Originally posted by needmyguns
the taste of beef has alot to do with how it is raised and what kinda feed they get..i will take beef raised on grain any day over free roaming grass fed beef..
Grain isn't the only thing they get nowadays. Typically in our mix, there is corn, bag mineral (our own blend), and suppliment(pellets). Those pellets contain morensin or rumensin. They last two act as a "diet pill" to stop steers from overeating too much at one feeding. If you just allow steers to eat all the corn they want you can have foundering problems, acidosis, bloat, and impaction (to mention just a few major issues).
Also when our steers hit the 500# mark, they are off grass hay. They only get fiber from their bedding from then on.
Steers today (at least this area) are sent to market at 1300-1400#. They are smaller (butcher weight) because they will fit into the packing boxes sent to butchers. Hence, smaller steaks. No more "jumbo" t-bones or ribeyes. Unless of coarse, you buy from a mom and pop farmer that raises just a few steers. Be prepared to pay a big premium though as corn is expensive.0 -
This old cowman says the reason why restaurants pimp black Angus is because their breeders have one heck of a marketing arm. A good steak is a good steak, as long as it was finished properly (with grain or whatever) before butchering. There are some breeds that are uniformly tough, but all the shorthorn beef breeds can taste wonderful (angus, hereford, galloway, gelveigh, etc).
Stay away from WAL-Mart beef, which is garbage. Lots of charlais and holstein, which grow fast so are tough-grained. Pay a little more for meat from a real grocery store or meat market. Find meat that is both flavorful and tender, then return to that store again.
The flatiron steak is a shoulder steak, and although from the chuck portion of the carcass it is promoted as the second most tender cut on the animal (after the filet). They are good. If you get a tough one, then the restaurant lied and gave you a chuck steak. Give 'em heck.0 -
quote:Originally posted by ljwrench
3 words-Flat Iron Steak!!!!
That's exactly what I was grilling. I found Flat Iron steaks at the Piggly Wiggly last year and bought a couple. My god it was the tenderest steak I have ever put in my mouth. I usually marinate in pineapple juice and never use ANY steak sauce for a tender steak. Now I only marinate for taste as I can cut the Flat Iron with a fork. They are usually a third to a half an inch thick and they are the cats meow.0 -
Freemind, you are right that the price of corn has really hit beef hard. I'm hearing that feeder costs are up over 20 percent. Ethanol is going to really hurt our posketbooks by raising all food costs. It's already started.
I like grass-fed beef, but for grilling steaks it is not always the best. Best darn flavor, and I love that yellow fat! But I like to have them finished on a little grain at the end. Worked for a guy in Montana that really knew how to finish a beef. After shipping, he kept a few cripples in the corral and grained 'em just right. We ate well. Now I buy my beef in stores, and out one luxury is to shop at a local meat store. You pay a bit more, but the quality is more than worth it. And it's local meat.0 -
I just got turned on to Chuck Eye steak about 2 years ago. Now, I gotta go find some Flat Iron Steak.
If your butcher stares blankly at you when you ask for a Flat Iron steak, it might not be because he's a bad butcher. It might be that this particular cut (or actually this particular name) hasn't caught on in your neck of the woods. Instead ask for a Top Blade Steak. But definitely track one down and give it a try. You might just find your perfect steak.0 -
quote:Originally posted by River Rat
Stay away from WAL-Mart beef, which is garbage. Lots of charlais and holstein, which grow fast so are tough-grained.
I laugh in your face cowpoke![:p]
I have eaten both holstein and beef steer. Both are equally good.
Now, Wal-mart may sell SOME garbage, yet our steers are not. If you wanna know where they sell BAD meat, eat at taco bell. I know for a FACT they use down, old, and used up dairy cows. THAT is tough meat. NOT grain raised holstein.
Are you sure your opinion not a bit skewed, by specific breeds you raised? This same thing may be heard our preference to tracter manufacturers.0 -
to Hell with all that information where's the beef lets eat, just let it hang a little longer and it will be fine. 0 -
quote:Originally posted by fshfndr
to Hell with all that information where's the beef lets eat, just let it hang a little longer and it will be fine.
Pssssssshhhhhtt. Hang? When I butcher mine, it doesn't hang. As soon as it is skinned/washed. I cut and wrap that yummy flesh. I want my meat to taste like flesh, not mold. Guess I never aquired a taste for "aged" beef. Same goes for hogs or deer.
It'll cool in the freezer.0 -
Quit eating beef a couple years ago. I just eat Bison now.
One thing about Angus is they camo good in the night standing on a black road! One old feller around here has angus cattle and his fences won't hold anything in. His black cows are on the road at night all the time.0 -
I have gotten bad beef at Wal-Mart. Ever since they went to shipped in, pre-butchered cuts, it has gone down hill IMHO. If I want beef, I go to the locally-owned butcher. You buy a t-bone from him he comes out with a quarter of beef and cuts them to your specifications. A lot more expensive, but well worth it. 0
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