Some people have bought into the idea that Angus cattle produce the best meat. The Angus Assn. is taking advantage of that, by labeling meat from their herds as Certified Angus. Another words the meat didn’t come from a Herford.
Since I don’t hold a bias against other breeds, the Angus Brand isn’t something I look for when I shop. But if other people want to do it, it’s no concern of mine.
To me, the USDA grade is far more important than the breed. But that’s just ME. To each his own.
Me too.
I saw some Prime beef at Costco a week ago, but stick with their Choice. Very good.
The only cut I want Prime is beef liver. It really makes a difference. Much less connective tissue. Can't remember the last time I had any though.
I think what he’s getting at is false labeling on the part of grocers and /or meat packers that said meats are “Angus” when you actually buy Herford or whatever else they killed that week.................
The problem in my area, Granny, is that CAB is the ONLY label in their cooler.
These markets used to label usda choice or select but no longer.
And for the folks who don’t want the government grading beef...who should do it....the SELLER!!!
Years back there was a big stink about Angus because of the marbling of the meat...some bureaucrat said it had too much cholesterol so for a while it was not the choice of those that follow so called experts.
Now there are a lot of different breed of meat cattle. Our Angus was tasty..don't know if any other breed has the same marbleing. Angus is also the breed that is ready for market sooner than some others...its prime is at 20 months old...some breeds don't mature for 26 months...each breed is a little different in just the right maturity..
Our butcher told us she should have been sent to slaughter 6 months earlier....we tried artificial insemination so she had a couple of extra months of life...but the vet that came out to check her also said she was 400 pounds overweight we should put her on a diet, yea right get a cow to loose 400 pounds little too much fat before we inseminate again...either that or put her in the freezer.. We were shown the extra fat when the carcass was hanging in the butcher shop. They also have shorter legs and more rump.