> It sounds so "upper crust," but for some reason, I'm not sold on the term. > Could be my brother Angus' cow meat. :D
> 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
> 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. :D
>> 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!!! :)
>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. :D
>> 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? ;-)
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.
> 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.
>> 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
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.
>> 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.
JonquilJan wrote: > "Andy" <a...@b.c> wrote in message news:Xns9CBC8883C3638Cotd@216.196.97.131... >> "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
> 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. :-)
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.
>>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'.
> It sounds so "upper crust," but for some reason, I'm not sold on the term. > Could be my brother Angus' cow meat. :D
> 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 <j8hbf5lu0mlm45d3q35liv4i54q3qr9...@4ax.com>, sf <s...@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 da...@sonic.net
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