Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Breeds Board
Belgian Blue carcass traits
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Anonymous" data-source="post: 5097"><p>conventional american grading systems do not apply to BB because they are designed to grade the quality of fatty meat, meat that is not tender and doesn't have much taste if there is no fat present.</p><p></p><p>BB meat is virtually fatless (no marbling), but if cooked the right way (quick and hot, with a bloody inside) it is more tender then a british steak and has just the same flavour, because of the extremely short fibres. quality grading in belgium is done by length of the fibres and fat content. the more fat, the lower the grade. you can get disaproved (meat will not be sold fresh, only processed) if you have a certain fat percentage in your beef. this has never happened to me, so i don't know what the percentage would be.</p><p></p><p> <a href="mailto:gynantonyx@lycos.com">gynantonyx@lycos.com</a></p></blockquote><p></p>
[QUOTE="Anonymous, post: 5097"] conventional american grading systems do not apply to BB because they are designed to grade the quality of fatty meat, meat that is not tender and doesn't have much taste if there is no fat present. BB meat is virtually fatless (no marbling), but if cooked the right way (quick and hot, with a bloody inside) it is more tender then a british steak and has just the same flavour, because of the extremely short fibres. quality grading in belgium is done by length of the fibres and fat content. the more fat, the lower the grade. you can get disaproved (meat will not be sold fresh, only processed) if you have a certain fat percentage in your beef. this has never happened to me, so i don't know what the percentage would be. [email=gynantonyx@lycos.com]gynantonyx@lycos.com[/email] [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Breeds Board
Belgian Blue carcass traits
Top