Beef brands what is the diffrence

[Cowboy steak]

Tyson food has the following brands: the regular IBP brand but then also features Star Ranch Angus, Chairmen's Reserve, Open Prairie Natural Angus
Cargill has the following brands Excel and Sterling Silver Beef as a brand name
National Beef has the following brands Vintage Natural, Black Canyon Angus, and Naturewell Beef.
Creekstone Farms has chef's master and their own USDA prime beef
So as Greater Omaha Beef and Aurora Angus Beef

My question is what is the difference between these brands? they are all black angus and how this affects the taste for the end user. If you are in store and presented by different brands which one you will pick and why? why creekstone will sell higher to a beef processor compared to others?

 

[dun]

Sterling Silver is the sme as CAB except the hide is red instead of black.
Here's a link to all of the USDA branded beef programs
http://www.ams.usda.gov/AMSv1.0/ams.fet ... acct=lsstd

 

[3waycross]

Sterling Silver is the sme as CAB except the hide is red instead of black.
Here's a link to all of the USDA branded beef programs
http://www.ams.usda.gov/AMSv1.0/ams.fet ... acct=lsstd

Dun you are pretty much correct but having sold Sterling Silver for years and sold against it for years I can tell you for sure that the Yield Grade on Sterling Silver is not as high as CAB. Most if not all the specs are identical but it never was a good yielding product.

That chart is a good place to start.

Be advised though that even when programs spec the same there can be marked differences when the rubber meets the road. Specifically in the area of feeds and feeding programs. Probably the most consistent program from a cattle POV and also from a feeding POV is the Swift 1855. I have not lost a cutting on it for over 3 years. The quality is top drawer and it is EXTREMELY CONSISTENT.

I guarantee you that CAB from Texas and CAB from Nebraska will not eat the same. The upper Midwest has by far the best feed. Pacific Northwest maybe the least desirable.( probably influenced by Potato by products)

 

[Cowboy steak]

so what is the best in terms of taste.

 

[dun]

Sterling Silver is the sme as CAB except the hide is red instead of black.
Here's a link to all of the USDA branded beef programs
http://www.ams.usda.gov/AMSv1.0/ams.fet ... acct=lsstd

Dun you are pretty much correct but having sold Sterling Silver for years and sold against it for years I can tell you for sure that the Yield Grade on Sterling Silver is not as high as CAB. Most if not all the specs are identical but it never was a good yielding product.

That chart is a good place to start.

Be advised though that even when programs spec the same there can be marked differences when the rubber meets the road. Specifically in the area of feeds and feeding programs. Probably the most consistent program from a cattle POV and also from a feeding POV is the Swift 1855. I have not lost a cutting on it for over 3 years. The quality is top drawer and it is EXTREMELY CONSISTENT.

I guarantee you that CAB from Texas and CAB from Nebraska will not eat the same. The upper Midwest has by far the best feed. Pacific Northwest maybe the least desirable.( probably influenced by Potato by products)

When we retianed ownership we always got the same premium for the reds as sterling silver as the blacks for CAB. A packer was the one that told me they were the same. I've never been able to tell the difference between our Red Angus on the tabe and any of the blacks.

 

[dun]

so what is the best in terms of taste.

Persoanl preference. I don;t care for any of the real lean grass finished stuff, or even the high graded grass finsihed stuff.

 

[3waycross]

so what is the best in terms of taste.

Once again we are faced with the age old question.....What's a henway.......as always it depends on the hen.

The answer to your question is a moving target.........my answer would be which day, which cow , which steak.

Dun and I just named two of the top programs in the country. Anyone who tells you that a given program is the best every day of every year is feeding you a load of :bs: :bs: :bs:

 

[Cowboy steak]

what about creekstone farms?

 

[3waycross]

what about creekstone farms?

Did you read the specs on the programs listed for them?

 

[Cowboy steak]

Why you think I did not read the program. Am I missing something? For some reason they are a big hit in northeast. Almost all steakhouses in New York want them. I have no idea. They are also way over priced. Their program is no big difference than others. I may be missing something. Chef's table which is supposedly low choice is what is stocked in all BBQ joint here in New York. Don't under estimate. Any one of those is serving 2000Ib brisket a day!

 

[TexasBred]

Why you think I did not read the program. Am I missing something? For some reason they are a big hit in northeast. Almost all steakhouses in New York want them. I have no idea. They are also way over priced. Their program is no big difference than others. I may be missing something. Chef's table which is supposedly low choice is what is stocked in all BBQ joint here in New York. Don't under estimate. Any one of those is serving 2000Ib brisket a day!

Lot of difference in brisket and a steak.

 

[AllForage]

so what is the best in terms of taste.

Persoanl preference. I don;t care for any of the real lean grass finished stuff, or even the high graded grass finsihed stuff.

Cowboy, taste is SO subjective how can one have a definitive answer?


Dun, just want to put this out here, grass fed has so many variables from genetics, feed, season of harvest, age of harvest, processor protocol that it is hard to label the industry. And once again taste is too subjective.