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.
But, but, but,,, I've been here on the farm for 43 years,, and my husband has been here 65 years. When I have to purchase meat at the supermarket (when the meat in the freezer runs out before it's butchering time) I always select my steaks with plenty of marbling. I think it grills better.
I've read what they say about grass fed beef being better for you,,,, and I've tried it.... Perhaps it's an aquired taste. It seems tough and dry to me.
Have never tried grilling goat. Have you?