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
Best tasting beef
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="Ky hills" data-source="post: 1597782" data-attributes="member: 24816"><p>I agree with the post that stated that corn finished beef is best tasting. I think it has more to do with finishing than breed. That being said some breeds will as a whole marble better than others. In my opinion marbling even though it is used as a standard in grading, doesn't provide the whole positive eating experience. That is where preparation comes in. For example lesser marbled cuts of roasts, can be fork tender after being cooked at a lower temperature, for an extended length of time. When grilling a steak at high temperatures, marbling gives a slight cushion on time as those cuts need to be cooked faster. </p><p>This is a subject that interests me greatly, as we raise our own beef. Thus far we have only done 2 an Angus and a Hereford. For the record, both have been very good, with little difference in taste, although admittedly if I had to absolutely pick which was best I would probably say the Angus just by a narrow margin. There again it could just be the individual animal or degree of finish more so than breed. </p><p>Years ago we had a young Charolais bull to break his shoulder after being out only a month with cows.</p><p>we kept him up and fed him for several months hoping that he may heal up and be usable again but that didn't happen. A friend got him and had him processed his remark was that it was the best he had ever had. I am pretty confident that if it would have been otherwise he would have been honest about it that way as well.</p></blockquote><p></p>
[QUOTE="Ky hills, post: 1597782, member: 24816"] I agree with the post that stated that corn finished beef is best tasting. I think it has more to do with finishing than breed. That being said some breeds will as a whole marble better than others. In my opinion marbling even though it is used as a standard in grading, doesn't provide the whole positive eating experience. That is where preparation comes in. For example lesser marbled cuts of roasts, can be fork tender after being cooked at a lower temperature, for an extended length of time. When grilling a steak at high temperatures, marbling gives a slight cushion on time as those cuts need to be cooked faster. This is a subject that interests me greatly, as we raise our own beef. Thus far we have only done 2 an Angus and a Hereford. For the record, both have been very good, with little difference in taste, although admittedly if I had to absolutely pick which was best I would probably say the Angus just by a narrow margin. There again it could just be the individual animal or degree of finish more so than breed. Years ago we had a young Charolais bull to break his shoulder after being out only a month with cows. we kept him up and fed him for several months hoping that he may heal up and be usable again but that didn't happen. A friend got him and had him processed his remark was that it was the best he had ever had. I am pretty confident that if it would have been otherwise he would have been honest about it that way as well. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Breeds Board
Best tasting beef
Top