A Question About Beef Taste

[grannysoo]

Now let's not let this post get into a mine is better than yours, because this is just a simple question of taste.

Here's the deal:

I have quite a few purebred "black" cows (I won't name the breed), and I have quite a few of those same black colored cows that have white faces (I won't name that breed either). Don't want to get into a discussion of which breed is better, but here's my question.

Anyone have the experience of the cow with one or the other having a better taste?

I took two cows to the butcher for a visit, and upon their return, there is a significant difference in the taste between the two. Same diet, same age, same handling, same care, same weight. Big difference in taste.

Just a freak thing or is there something more?

I know which one had the better taste. We'll talk more about that later...

 

[Frankie]

Now let's not let this post get into a mine is better than yours, because this is just a simple question of taste.

Here's the deal:

I have quite a few purebred "black" cows (I won't name the breed), and I have quite a few of those same black colored cows that have white faces (I won't name that breed either). Don't want to get into a discussion of which breed is better, but here's my question.

Anyone have the experience of the cow with one or the other having a better taste?

I took two cows to the butcher for a visit, and upon their return, there is a significant difference in the taste between the two. Same diet, same age, same handling, same care, same weight. Big difference in taste.

Just a freak thing or is there something more?

I know which one had the better taste. We'll talk more about that later...

"Taste" is an individual thing, like favorite color or beer. Anyone on the board might like the other's "taste" better. There's research showing that the flavor of meat is carried in the fat. Generally speaking, the more imf, the more beefy taste. Of course, some people prefer to spice it up with garlic, marinades, etc. I think the reason chicken and pork is so bland is because they've bred the fat out of them. One group of hog producers is putting fat back into pork. They're selling most of what they raise to Japan.

 

[Lammie]

I don't know about all that, but I did have a heifer butchered a couple of years ago and she was funky tasting. Something about the fat in the meat always tasted bad to me. She was okay in a roast or ground, and even her brisket tasted good. But her steaks were bad, and I mean bad. I fed her the same thing I feed everything else. She was black, BTW.

 

[Jogeephus]

I raise both black and black baldies and a few multibreedhybridmongrels. On average I cannot tell any difference between one or the other but do sometimes find a few that are far superior than others and on a rare occasion find one that just don't cut it. Personally, I think it is in the specific genetics of that single calf and not an indicator of the cross itself. By far the best meat I have ever raised came from a braford/limi/angus heifer.

 

[Red Bull Breeder]

Well its later tell us more.

 

[circlet]

i worked in the packing plant industry for a number of years and i'd tell you there definately can be a difference in taste and tenderness from animal to animal. it's part of the reason that most bulls simply become hamburger. like frankie said, IMF is a large part of the taste/tenderness of an animal and the breed probably would have affected that. another (although less likely) reason was, could it have been one cow freaked out in the holding pen and got so nervous and worked up that a bunch of adrenaline or other hormones were pumping through her to an extent that it could have tainted the meat some? (i'm just hypothesizing here)

anyways, i'm guessing the baldy tasted better, especially if your black one was limo or simmi.

 

[grannysoo]

Well its later tell us more.

Two breeds involved were purebred black angus, and commercial black baldies. Since posted, we have been more involved with the beef and here is our unofficial results:

Steaks - Black Baldies
Hamburgers - About equal. Perhaps slight edge towards Black Baldies.
Roasts/Stew - Black Angus

Same feed, same upbringing, same butcher, same stress level, just different taste.

By the way, I'm not promoting one breed over another, just looking for the best tasting product! :tiphat: So there goes the end of this scientific researched poll. Perhaps if I could get a grant from the government for a few million, I could come up with the same results. :lol2:

 

[Jogeephus]

For a mere annual salary of $120,000,000 per year and a golden parachute retirement package and rights to use the company yacht and plane, I think I could find a way to become your Chief Executive Taste Specialist for the Ribeye Steak section of your grant - assuming of course that I don't have to wash any dishes.

 

[grannysoo]

For a mere annual salary of $120,000,000 per year and a golden parachute retirement package and rights to use the company yacht and plane, I think I could find a way to become your Chief Executive Taste Specialist for the Ribeye Steak section of your grant - assuming of course that I don't have to wash any dishes.

Sorry Jo, my first action would be to sell the plane on E-Bay (and pocket the money)! :banana:

Just finished off the roast tonight and must say, it was the best that I have ever had. My compliments to the chef (me!).

By the way - I do the dishes too.

 

[alexfarms]

Well its later tell us more.

Two breeds involved were purebred black angus, and commercial black baldies. Since posted, we have been more involved with the beef and here is our unofficial results:

Steaks - Black Baldies
Hamburgers - About equal. Perhaps slight edge towards Black Baldies.
Roasts/Stew - Black Angus

Same feed, same upbringing, same butcher, same stress level, just different taste.

By the way, I'm not promoting one breed over another, just looking for the best tasting product! :tiphat: So there goes the end of this scientific researched poll. Perhaps if I could get a grant from the government for a few million, I could come up with the same results. :lol2:

Were they the same age? Age is a big factor in carcass quality. I always thought the heavily marbled steaks were too greasy tasting, but it is really a matter of personal preference and the way you prepare it too, I suppose. Of course, I am not impartial. Home grown steaks always seem to taste better to me and mine are hereford. You would have to repeat this "experiment" many times before you could fairly draw any conclusions. Still, it is interesting that you tasted a significant difference.

 

[Red Bull Breeder]

If it was a Limi it would have great. Lean tender and tastey!!!