Fancy fancy fancy

[CAJUNLAWYER]

Was up in Lafayette in the RIver Ranch section and went to that hoity toity grocery store. They had some beautiful meat. They had Angus filet for 16.99/lb and herford filet for 15.99/lb.
Now really-is there a discernable taste difference between thr two???? They looked the same to me.

 

[Capt Steve]

I enjoy Angus beef. I think you can taste the difference but I would rather buy a better cut from lesser beef at a good price. I think the flavor comes as much from preparation and proper cooking as from a pedigree. Several times a year our local super market sells whole beef tenderloins for $4.99 to $6.99 a pound. They are usually 6 to 9 lbs and I buy several. I cut my own steaks and roasts, though they will do it for you, no charge. In January they had whole beef sirloins, 12 to 15 lbs each for $1.77 a lb. I bought two for steaks and roasts and had them grind one. At $1.77 a lb ground sirloin is a nice way to go. This is only possible if you have a large freezer, which is why I do. (o;

 

[DeathGrip]

I complement your buying savy Capt Steve.

 

[wheelgun1958]

What part is angus?

Jack-in-the Box commercial 1

Jack-in-the-Box commercial 2

 

[Iggy]

I sell enough cattle each year to provide about 3 million Big Mac's or a few less steaks.

The buyer's all want Angus beef, but most of them admit that they couldn't tell an Angus from any other breed skinned out and hangin' on the rail.

The Angus Breeders Assoc just came up with one hell of a marketing gimick and the American house wife fell for it hook line and sinker.

Same thing. Feeders buy my cattle and put them in feed lots and feed them corn for ninety days to turn the fat white and add some marbling to the meat.

When the housewife gets the meat home, they trim all of that fat off so you won't have a heart attack.

If I'm lucky, I get a little over a buck a pound and you pay the rest for that white fat and packaging.

 

[USAF385]

The first time I had Angus, my ex girlfriend's father killed it that same morning. Was it good? Oh yeah... but of course it was as fresh as could be. Never frozen.

 

[reerc]

Originally posted by CAJUNLAWYER:
Now really-is there a discernable taste difference between thr two???? They looked the same to me.

Absolutely not! Peel the hide off, and they're all cattle. As Iggy already stated, the Angus industry has managed to do with beef what GLOCKs managed to do with plastic semi-auto pistols; made the buying public think they were better - for ...? some mysterious reason.

I'm really glad the Ruths Chris steak houses haven't caved. It disappoints me to see so many other restaurants/burger joints that advertise "Pure Angus beef" or "100% Angus beef".

Oh, did I mention I raised Herfords as a younger man?

 

[m1gunner]

I seriously doubt meat labeled "Angus" is purebred angus. Not enough purebred animals going to slaughter. It may have been black, or had some black on it, but that is all. I don't eat the hair anyway.

 

[OU812]

I can not tell Angus from any other beef, my wife's parent's ran a meat locker in western Kansas for 30 plus years and they say a Maine-anjou are the nicest to cut up and have the best favor.

Fresh beef is not as good to eat as a beef that has been let hang for 30 days at 40 degrees. That's a fat cow you would not hang a lean cow for that long. The meat breaks down and gives a very tender steak.

when picking a steak look for the marbling to run threw out the meat looks like a road map with small white lines running every direction in the meat. If it has large pieces of fat over 1/2 thick you should grill with it on then trim if you must.

Try to cook your steaks no more then Med-Rare any more then that and they get tough. Try the rib eye steak. Its lower priced then the t-bones or strips and has better favor again look for the thin lines of marbling in the meat Charcoal grill over direct high to med heat turn once will take no longer then 5 to 6 minutes per side for a 1 1/2 thick cut let it set for 5 minutes before cutting this lets the juices stay in the meat when cut. ENJOY

 

[ingmansinc]

Originally posted by Iggy:
I sell enough cattle each year to provide about 3 million Big Mac's or a few less steaks.

The buyer's all want Angus beef, but most of them admit that they couldn't tell an Angus from any other breed skinned out and hangin' on the rail.

The Angus Breeders Assoc just came up with one hell of a marketing gimick and the American house wife fell for it hook line and sinker.

Same thing. Feeders buy my cattle and put them in feed lots and feed them corn for ninety days to turn the fat white and add some marbling to the meat.

When the housewife gets the meat home, they trim all of that fat off so you won't have a heart attack.

If I'm lucky, I get a little over a buck a pound and you pay the rest for that white fat and packaging.

Iggy,

Back in the 60's I bought my beef (Charolais) from a friend who was a beef and grain farmer. He would sell me the beef on the hoof and a local locker would slaughter, process, wrap, label, and then keep it in a freezer for us. It came out cheaper than the grocery, but the most important part to me was I got better cuts of meat at a good savings. I was talking to this farmer recently and he said he has not done this for years.

I fail to see why this is not good business for the rancher such as yourself as you retain some of the profits that would otherwise go to the middleman. Do you sell to the public and if not, why?

 

[CAJUNLAWYER]

Originally posted by Capt Steve:
I enjoy Angus beef. I think you can taste the difference but I would rather buy a better cut from lesser beef at a good price. I think the flavor comes as much from preparation and proper cooking as from a pedigree. Several times a year our local super market sells whole beef tenderloins for $4.99 to $6.99 a pound. They are usually 6 to 9 lbs and I buy several. I cut my own steaks and roasts, though they will do it for you, no charge. In January they had whole beef sirloins, 12 to 15 lbs each for $1.77 a lb. I bought two for steaks and roasts and had them grind one. At $1.77 a lb ground sirloin is a nice way to go. This is only possible if you have a large freezer, which is why I do. (o;

I'm with you on that-about 2-3 times a year I get a chance to buy whole rib eyes for ridiculously low priced and I cut my own. The only reason I was in the store was killing time waiting for the wife and cutting my hunger with the free samples

But if I ever get rich-I'm definitely gonna buy something there.

 

[HOUSTON RICK]

Now really-is there a discernable taste difference between thr two????

No, we have ranchers of all breeds in the neighborhood, and the condition of the individual cow and the cut and far more important than the breed including Kobe.

 

[Beauetienne]

Actually, through some strange quirk in universal law, any object that crosses the invisible border that surrounds River Ranch triples in value.

There is a sort of joke among some builders that work in the River Ranch area in that, there are estimate prices for construction work any where else in Lafayette and then, there are River Ranch estimates.

Nice place, huh? They have free concerts every week there at this time of year. Marsha Ball played two weeks ago. Come on down and enjoy the only reasonably priced activity there, a free concert!!!

 

[RonJ]

All I know is that a Thick Burger from Hardee's tastes better than McDonalds, Dairy Queen or Burger King. I believe they advertise the use of Angus.

 

[keith44spl]

Over the years we've ran anywhere from a few head to a few hundred head of commercial cattle (cow–calf operation) with purebred bulls. Some were Hereford and milking Shorthorn in the old days to Angus or Brangus bulls now in days.
At one time black baldy calves were the money makers.

What it kinda boils down to is black hided cattle do better in the yards and have a little more natural resistance to stress and other ailments, than say white faced cattle during shipping and on feed.

Sorry for the thread drift. But, I can tell the difference in farm raised-aged beef and the shipped store bought meat.
IMHO it's not so much the breed of beef, as the way it's handled…

Su Amigo,
Dave

 

[Capt Steve]

it's not so much the breed of beef, as the way it's handled…

So true. For years working as a boat captain I heard people complain that you can't eat Marlin. Actually Marlin is delicious prepared any number of ways. The problem is that most Marlin spend 4 to 8 hours laying in the sun, on the swim step, next to the exhausts getting beat to death. When the boat finally gets back to the dock they hang it up for the obligatory pictures and then it finally gets filleted out, and yes the meat is ruined. My friends (who know better), usually catch and release but if the fish is injured they quickly fillet it out on the spot. The fillets go straight into the frig or freezer and cook up (smoked Marlin is awesome by the way), real nice.

 

[Iggy]

ingmansinc

The main answer to your question is logistics.

I just dumped 17 truckloads of heifers on 45,000 acres.

I will sell them all to a feeder in NE KS or TX in October if the grass and water hold out. It will take a week to round them up and get them on the trucks, and the buyer pays for the trucks. It will probably cost him over $15,000.00 in transportation costs just to get them to his feedlot.

.

To try and sell and deliver them individually would constitute a career.

It is far more efficient for me to sell them to a feeder and let him deal with all the hassle of getting them to the grocery store.

One thing to remember when you buy beef on the hoof is that 40% of what you bought is bones, hide, hooves, guts, and manure, etc., so your price per pound ain't exactly what it seems.

I sell the whole critter and get paid for the whole critter and as it walks on the truck under it's own power, I wave fondly "Good Bye!"

 

[truckemup97]

I think one reason "GEN-U-WINE" Angus beef tastes better is that it is a better grade than what you might get out of the refrigerated case at Wally World. I doubt very seriously that the Angus association lets the lesser grades be sold with the Angus stamp.

I will whole heartedly agree with those who say that beef raised on your own farm, cared for by your hands, and fed your grain, tastes better.

The only problem is that our cattle weren't made of only ribeyes.