paul swisher
Well-known member
I watched the poll on Angus and all the comments, both pro and con, and want to expand on it. Angus is the largest breed, therefore has more clout and market influence but the handwriting is on the wall, they no longer have the value they did. Angus has been crossbred to fatten dry stringy, tough beef. That is where they originated, a dwarf fat Viking cow with a tough English Red Ox. Then they fattened up the Limo (the toughest of all continental breeds) then the toughest of all the Brahman. I could go on and on. Marbling (Intermuscular Fat) was the only way you could eat and enjoy beef. Therefore Angus and Angus influence breeds dominated but times have changed, beef eaters no longer have to chew half fat to have good beef. Modern science and technology have learned that marbling influences tenderness, flavor and juciness by less than 10%. When there were only a few breeds, that 10% was important but now there are non-angus breeds that produce better tasting, juicier and more tender beef without fat. Pinzgauer, South Devon, Red Pol all produce superior beef with out giving up any breeder requirements, easy keeping, easy calving, early maturity, docility, good milk, etc. The USDA should change their quality grading to disregard marbling but because of the abundance of black influence I guess they can't but one thing for sure the market is changing, the consumer is changing and black aint so beautiful anymore