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Certified Angus Beef

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daniel77 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote daniel77 Quote  Post ReplyReply Direct Link To This Post Topic: Certified Angus Beef
    Posted: 04 June 2010 at 06:47
Another post reminded me of this marketing gimmick and I thought I'd share a dirty little secret with ya'll. First off, when it comes to tenderness in beef, there is a genetic marker for tenderness, or rather toughness. It is NOT breed specific, however. Toughness is caused by an enzyme, or lack of an enzyme (my An Sci meat classes were over a decade ago so cut me some slack). While the English breeds of cattle have the reputation for cutability and tenderness, it isn't necessarily deserved. There are Angus and Herefords who cut like boot leather, and Brahmans who'll be fork tender.
What first reminded me of this was a pic of "Certified Angus Beef". As I've already said, Angus isn't always best, but this label is pure bunk. To get the label, a meat inspector must judge that the hide on the carcass is >51% black. That's right, it is purely based on black hair. A purebred Holstein, or real dark black purebred Brahman bull could technically qualify for the "Certified Angus Beef" title.

Not that the label is truly bad, just don't pay any more for it, or trust it too much. Thought ya'll might like to know.
If what you're serving comes on a cracker, you'd better have a lot of it.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 June 2010 at 08:22
i hear you, dan, and agree about the breeding/genetic markers for tenderness or lack of it. a local butcher has as his motto: bred for tenderness, fed for flavour."
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 04 June 2010 at 12:11
Wow! Now that is enlightening....I had absolutely no idea!
Go ahead...play with your food!
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daniel77 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote daniel77 Quote  Post ReplyReply Direct Link To This Post Posted: 04 June 2010 at 12:35
To add a bit to the CAB label, there are "standards" added in for the correct amt of marbling, steak area, etc. And technically, the inspector is supposed to not allow the grade to an animal with more than a certain amt of hump (brahman influence) or too much dairy type influence either. Still, the standards aren't that stringent and are left to the discretion of an individual. For instance, nowhere does it require that a "certified Angus Beef" animal actually be an Angus cow. To make matters even more cloudy, the hair color grading based on >51% black hair is somewhat of a misnomer, because about 5% of all purebred angus cows are red, and not black. Anyway, just thought I'd let the buyer beware.
I would highly encourage any of you who really do like red meat to take a class or become friends with a local butcher. I usually start my meat purchasing with the just marked down almost out of date stuff that has a big green/blueish bruises in it. That's the most tender and flavorful steak in the meat counter, and cheapest to boot. Actually learning the various grades of beef and what they really mean (Prime, select, choice, cutter, canner, etc.) will also help.
One of my major professors was involved in a study where they took pro cattle buyers and had them sort and judge a group of live cattle by which ones they thought would yield the highest quality meat. They also selected animals at random and randomly segregated them to various quality yield as well. The random sample came in closer to reality than the experts. Of course, judging a steak is easier after it's been cut then while it still has hide on.
If what you're serving comes on a cracker, you'd better have a lot of it.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote jdonly1 Quote  Post ReplyReply Direct Link To This Post Posted: 04 June 2010 at 16:08
We used to kill allot of our own cattle,Hereford,Angus,and crosses of the two and also some straight breed Holstein friesian.The friesian were the best to eat by a long shotWink
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Post Options Post Options   Thanks (0) Thanks(0)   Quote DIYASUB Quote  Post ReplyReply Direct Link To This Post Posted: 04 June 2010 at 18:39

 I'm gonna take it that Daniel77 was referring to the post I made yesterday that showed the angus label, so I'll make a couple of quick comments.

 First let me explain that when I bought that particular package of beef I went shopping with that recipe in mind. For all I know the label might only mean that the steer was raised by some guy named Angus. It didnt really matter how it was labeled as I was only looking for price.

On the other hand, whenever I buy a piece of beef I always give it a little test when I get home. I lay it out on my cutting board and using the old Roman 'thumbs down' position I try to push my thumb down into the meat. If I can do that I give some serious consideration to putting it aside to be used in a recipe that calls for something a bit more tender.

 Steakwise I look for a ribeye or porterhouse that is well marbled. Not just a few slabs of fat between the muscles, but actual marbling in the meat itself.
 
 About that discoloring you mention, yep, we're on the same wavelength there. As a matter of fact it cracks me up that people will think nothing of hanging a deer in their garage for ten days to two weeks but get all Nervous Nelly over a piece of beef that's been in their refridgerator for more than 72 hours and are thinking about throwing it out.
 
 I might as well mention the pork roasts I buy. Generally I look for the orphan that's left in the meat counter after all the healthy eaters that want to live 200 years have passed over. It's got a layer of fat on the outside and marbling through the meat itself. That's some good eating there.
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daniel77 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote daniel77 Quote  Post ReplyReply Direct Link To This Post Posted: 04 June 2010 at 19:01
DIYASUB,
I was referring to your pic, but please don't take my post as being critical or condescending of your meat buying knowledge. I was just trying to inform my fellow forum members of what I consider to be a marketing scheme. Nothing wrong with that CAB, I just wouldn't pay MORE for it. Your recipe looked very good BTW.
If what you're serving comes on a cracker, you'd better have a lot of it.
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DIYASUB View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote DIYASUB Quote  Post ReplyReply Direct Link To This Post Posted: 05 June 2010 at 08:20
Originally posted by daniel77 daniel77 wrote:

DIYASUB,
I was referring to your pic, but please don't take my post as being critical or condescending of your meat buying knowledge. I was just trying to inform my fellow forum members of what I consider to be a marketing scheme. Nothing wrong with that CAB, I just wouldn't pay MORE for it. Your recipe looked very good BTW.
 
 Not to worry! No harm, no foul! As I said, I went shopping with the intent of buying a tough piece of beef, although when I opened the package the label itself tore right in half. Maybe that's the key to the whole scam, they mean the label is tender!LOL
 Actually, I'm glad you made your post. I've been butchering deer and a few beefers throughout my life and feel fortunate to have the experience to know what I'm looking at, but I realize there are plenty of folks who havent had the opportunities that I have and depend on the label, but they certainly should be told that the label cant always be trusted.
 It's funny that this subject has come up at this time. Just a couple of weeks ago I was able to increase my own knowledge of the beef industry (At the same time verifying some of what you said). I had been flipping through the TV channels and came across the cattle auction on RFD. Seing as how I didnt quite understand some of the lingo, I stayed long enough to get a handle on some of the terminology and came to realize that some of the cattle were commanding a higher price due to those very same genetic markers of which you have spoken. Interesting also to learn that even within the same breed there are now certain bloodlines being sold specifically for how they will yeild under the knife. To put it another way, they all meet breed standards but some bloodlines yeild a greater percentage of usable product from a certain area of the animal than others. Larger hindquarters, forequarters, etc, etc. Pretty interesting stuff.
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daniel77 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote daniel77 Quote  Post ReplyReply Direct Link To This Post Posted: 05 June 2010 at 08:33
Old cattelman's saying, "There're more differences within a breed than there are between breeds."

You're exactly right. Cattle, like anything else go in fads. One year, black with a white face will bring more than anything else. Next year, they'll want smoky gray calves, and will pay $.12/lb. more for that color. Go figure.
If what you're serving comes on a cracker, you'd better have a lot of it.
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