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Anonymous
The Black Angus association in the US has a program for marketing angus genetics that is Certified Angus Beef (CAB). It has to have black hide and meat specific carcass quailty grading standards. It is considered by some to be the "best" beef. Obviously a debatable calim.
dun
> What does it really mean when a
> restaurant advertises certified
> angus beef.
dun
> What does it really mean when a
> restaurant advertises certified
> angus beef.
OP
OP
Anonymous
Here's a link to the CAB website:
<A HREF="http://www.certifiedangusbeef.com/" TARGET="_blank">http://www.certifiedangusbeef.com/</A>
and here's a link to the USDA site that describes USDA specs for a product to meet various branded beef requirements:
<A HREF="http://www.ams.usda.gov/lsg/certprog/certbeef.htm" TARGET="_blank">http://www.ams.usda.gov/lsg/certprog/certbeef.htm</A>
Possibly these sites can help you...
[email protected]
<A HREF="http://www.certifiedangusbeef.com/" TARGET="_blank">http://www.certifiedangusbeef.com/</A>
and here's a link to the USDA site that describes USDA specs for a product to meet various branded beef requirements:
<A HREF="http://www.ams.usda.gov/lsg/certprog/certbeef.htm" TARGET="_blank">http://www.ams.usda.gov/lsg/certprog/certbeef.htm</A>
Possibly these sites can help you...
[email protected]
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Anonymous
It means they POSSIBLY paid more for it than "regular" beef, and will CERTAINLY expect you to pay more for it. You've got to hand it to the angus people, they have done an outstanding job of marketing. But when it comes down to it, there is no appreciable difference between a good cut of angus and a good cut of any other beef. I can already hear the howling, but it's the truth.
The angus people must have learned a lesson from the Frenchies, because you sure don't see them doing any blind taste tests. The French wines turned out to be no "better" than wines from New York or California, sometimes not as "good". Even the snooty French wine connoisseurs and vineyardists could not tell thier wines from ours.
Likewise, the most die-hard beef aficionado cannot tell certified angus from another excellent cut. I know because I am one - ha. But don't take my word for it. Try it yourself and you'll see. Just make sure the grade, cut, aging, etc. are all equal.
OK angus boys and girls, howl on.
Craig-TX
> What does it really mean when a
> restaurant advertises certified
> angus beef.
The angus people must have learned a lesson from the Frenchies, because you sure don't see them doing any blind taste tests. The French wines turned out to be no "better" than wines from New York or California, sometimes not as "good". Even the snooty French wine connoisseurs and vineyardists could not tell thier wines from ours.
Likewise, the most die-hard beef aficionado cannot tell certified angus from another excellent cut. I know because I am one - ha. But don't take my word for it. Try it yourself and you'll see. Just make sure the grade, cut, aging, etc. are all equal.
OK angus boys and girls, howl on.
Craig-TX
> What does it really mean when a
> restaurant advertises certified
> angus beef.
OP
OP
Anonymous
> It means they POSSIBLY paid more
> for it than "regular"
> beef, and will CERTAINLY expect
> you to pay more for it. You've got
> to hand it to the angus people,
> they have done an outstanding job
> of marketing. But when it comes
> down to it, there is no
> appreciable difference between a
> good cut of angus and a good cut
> of any other beef. I can already
> hear the howling, but it's the
> truth.
> The angus people must have learned
> a lesson from the Frenchies,
> because you sure don't see them
> doing any blind taste tests. The
> French wines turned out to be no
> "better" than wines from
> New York or California, sometimes
> not as "good". Even the
> snooty French wine connoisseurs
> and vineyardists could not tell
> thier wines from ours.
> Likewise, the most die-hard beef
> aficionado cannot tell certified
> angus from another excellent cut.
> I know because I am one - ha. But
> don't take my word for it. Try it
> yourself and you'll see. Just make
> sure the grade, cut, aging, etc.
> are all equal.
> OK angus boys and girls, howl on.
> Craig-TX To make a long story short I have many friends that live in Chicago and wouldn't know an angus from longhorn but they buy the angus because its labeled as something vs just being labeled as beef. The perception is there that since its "labeled" something it must be better. I'm not saying it is or isn't better just saying what I've noticed is their perceptions.
> for it than "regular"
> beef, and will CERTAINLY expect
> you to pay more for it. You've got
> to hand it to the angus people,
> they have done an outstanding job
> of marketing. But when it comes
> down to it, there is no
> appreciable difference between a
> good cut of angus and a good cut
> of any other beef. I can already
> hear the howling, but it's the
> truth.
> The angus people must have learned
> a lesson from the Frenchies,
> because you sure don't see them
> doing any blind taste tests. The
> French wines turned out to be no
> "better" than wines from
> New York or California, sometimes
> not as "good". Even the
> snooty French wine connoisseurs
> and vineyardists could not tell
> thier wines from ours.
> Likewise, the most die-hard beef
> aficionado cannot tell certified
> angus from another excellent cut.
> I know because I am one - ha. But
> don't take my word for it. Try it
> yourself and you'll see. Just make
> sure the grade, cut, aging, etc.
> are all equal.
> OK angus boys and girls, howl on.
> Craig-TX To make a long story short I have many friends that live in Chicago and wouldn't know an angus from longhorn but they buy the angus because its labeled as something vs just being labeled as beef. The perception is there that since its "labeled" something it must be better. I'm not saying it is or isn't better just saying what I've noticed is their perceptions.
OP
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Anonymous
I don't have time to howl. Too busy counting the money CAB has made for me. Maybe later....
> It means they POSSIBLY paid more
> for it than "regular"
> beef, and will CERTAINLY expect
> you to pay more for it. You've got
> to hand it to the angus people,
> they have done an outstanding job
> of marketing. But when it comes
> down to it, there is no
> appreciable difference between a
> good cut of angus and a good cut
> of any other beef. I can already
> hear the howling, but it's the
> truth.
> The angus people must have learned
> a lesson from the Frenchies,
> because you sure don't see them
> doing any blind taste tests. The
> French wines turned out to be no
> "better" than wines from
> New York or California, sometimes
> not as "good". Even the
> snooty French wine connoisseurs
> and vineyardists could not tell
> thier wines from ours.
> Likewise, the most die-hard beef
> aficionado cannot tell certified
> angus from another excellent cut.
> I know because I am one - ha. But
> don't take my word for it. Try it
> yourself and you'll see. Just make
> sure the grade, cut, aging, etc.
> are all equal.
> OK angus boys and girls, howl on.
> Craig-TX
> It means they POSSIBLY paid more
> for it than "regular"
> beef, and will CERTAINLY expect
> you to pay more for it. You've got
> to hand it to the angus people,
> they have done an outstanding job
> of marketing. But when it comes
> down to it, there is no
> appreciable difference between a
> good cut of angus and a good cut
> of any other beef. I can already
> hear the howling, but it's the
> truth.
> The angus people must have learned
> a lesson from the Frenchies,
> because you sure don't see them
> doing any blind taste tests. The
> French wines turned out to be no
> "better" than wines from
> New York or California, sometimes
> not as "good". Even the
> snooty French wine connoisseurs
> and vineyardists could not tell
> thier wines from ours.
> Likewise, the most die-hard beef
> aficionado cannot tell certified
> angus from another excellent cut.
> I know because I am one - ha. But
> don't take my word for it. Try it
> yourself and you'll see. Just make
> sure the grade, cut, aging, etc.
> are all equal.
> OK angus boys and girls, howl on.
> Craig-TX
OP
OP
Anonymous
> It means they POSSIBLY paid more
> for it than "regular"
> beef, and will CERTAINLY expect
> you to pay more for it. You've got
> to hand it to the angus people,
> they have done an outstanding job
> of marketing. But when it comes
> down to it, there is no
> appreciable difference between a
> good cut of angus and a good cut
> of any other beef. I can already
> hear the howling, but it's the
> truth.
> The angus people must have learned
> a lesson from the Frenchies,
> because you sure don't see them
> doing any blind taste tests. The
> French wines turned out to be no
> "better" than wines from
> New York or California, sometimes
> not as "good". Even the
> snooty French wine connoisseurs
> and vineyardists could not tell
> thier wines from ours.
> Likewise, the most die-hard beef
> aficionado cannot tell certified
> angus from another excellent cut.
> I know because I am one - ha. But
> don't take my word for it. Try it
> yourself and you'll see. Just make
> sure the grade, cut, aging, etc.
> are all equal.
> OK angus boys and girls, howl on.
> Craig-TX
>************************************ actually I would put my beef up in any taste test you have and Have done so, sometimes better to be silent and thought of as a fool than speak, and show it
[email protected]
> for it than "regular"
> beef, and will CERTAINLY expect
> you to pay more for it. You've got
> to hand it to the angus people,
> they have done an outstanding job
> of marketing. But when it comes
> down to it, there is no
> appreciable difference between a
> good cut of angus and a good cut
> of any other beef. I can already
> hear the howling, but it's the
> truth.
> The angus people must have learned
> a lesson from the Frenchies,
> because you sure don't see them
> doing any blind taste tests. The
> French wines turned out to be no
> "better" than wines from
> New York or California, sometimes
> not as "good". Even the
> snooty French wine connoisseurs
> and vineyardists could not tell
> thier wines from ours.
> Likewise, the most die-hard beef
> aficionado cannot tell certified
> angus from another excellent cut.
> I know because I am one - ha. But
> don't take my word for it. Try it
> yourself and you'll see. Just make
> sure the grade, cut, aging, etc.
> are all equal.
> OK angus boys and girls, howl on.
> Craig-TX
>************************************ actually I would put my beef up in any taste test you have and Have done so, sometimes better to be silent and thought of as a fool than speak, and show it
[email protected]
OP
OP
Anonymous
> What does it really mean when a
> restaurant advertises certified
> angus beef.
It means the beef can be anything that is black hided. Angus, Salers, Gelbvieh, Simmental, Black Chianina, Maine Anjou, ect. No certain percentage of Angus needed. So if a feeder only has even a touch of angus the Angus still get the credit for that carcass. No ranch origin of breed needed for verification.
And the reason many many feeders want black cattle for the packers CAB program.
> restaurant advertises certified
> angus beef.
It means the beef can be anything that is black hided. Angus, Salers, Gelbvieh, Simmental, Black Chianina, Maine Anjou, ect. No certain percentage of Angus needed. So if a feeder only has even a touch of angus the Angus still get the credit for that carcass. No ranch origin of breed needed for verification.
And the reason many many feeders want black cattle for the packers CAB program.
OP
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Anonymous
You just proved your own point. Who has the best beef is a fools argument. What you do, with what you got, is something that matters. Put some of that tender beef up at the local soup kitchen. You'll find no body really cares if its Angus or Longhorn.
OP
OP
Anonymous
great answer, I have seen how the packers clasified the meat and CAB meat it's from Black anything and the rest of the breeds that ain't Black still get it's grade; premium, choice or standard
> It means the beef can be anything
> that is black hided. Angus,
> Salers, Gelbvieh, Simmental, Black
> Chianina, Maine Anjou, ect. No
> certain percentage of Angus
> needed. So if a feeder only has
> even a touch of angus the Angus
> still get the credit for that
> carcass. No ranch origin of breed
> needed for verification.
> And the reason many many feeders
> want black cattle for the packers
> CAB program.
[email protected]
> It means the beef can be anything
> that is black hided. Angus,
> Salers, Gelbvieh, Simmental, Black
> Chianina, Maine Anjou, ect. No
> certain percentage of Angus
> needed. So if a feeder only has
> even a touch of angus the Angus
> still get the credit for that
> carcass. No ranch origin of breed
> needed for verification.
> And the reason many many feeders
> want black cattle for the packers
> CAB program.
[email protected]
OP
OP
Anonymous
Less back up about 25 years or so.. Before everyone had all these different type of cow readly avabily. I mean Long Horns were gone from the beef market( are they back?) Most of the contential breed were novitys,Hereford ,shorthorns, and angus ruled...So I was easy for the packers to assume the Blacks were angus...It is also easy to see Why Simms,Limms,Gelviehs,Brauhveil, and many other mixed cattle want to look like and grade like Black Angus. If Black Angus is not a great breed , it is at least a good one..Or why would black cattle be prefered? The cattle world is turning Black, Breeds that were never black are now Homo BLack..Agree or disagree, Black Angus Has done more to change the cattle market than anything else( at least in modern times).. I love shorthorns( their color and body shape) but I raise Black Angus and crosses because in my neck of the woods they bring top dollar...
[email protected]
[email protected]
OP
OP
Anonymous
Black only rules in USA and only in the beef market, and maybe that's your only market, but for us that we sell cattle to other parts of the world we have to raise the registered cattle people are looking for and I know that it's not Black Angus. I respect the qualities of the Angus beef(excesive back fat) but many other breeds have more Balanced (quality and yield grade)carcasses and other have the best lean meat you could ever taste, So lets just respect all the opinions in the Board
> Less back up about 25 years or
> so.. Before everyone had all these
> different type of cow readly
> avabily. I mean Long Horns were
> gone from the beef market( are
> they back?) Most of the contential
> breed were novitys,Hereford
> ,shorthorns, and angus ruled...So
> I was easy for the packers to
> assume the Blacks were angus...It
> is also easy to see Why
> Simms,Limms,Gelviehs,Brauhveil,
> and many other mixed cattle want
> to look like and grade like Black
> Angus. If Black Angus is not a
> great breed , it is at least a
> good one..Or why would black
> cattle be prefered? The cattle
> world is turning Black, Breeds
> that were never black are now Homo
> BLack..Agree or disagree, Black
> Angus Has done more to change the
> cattle market than anything else(
> at least in modern times).. I love
> shorthorns( their color and body
> shape) but I raise Black Angus and
> crosses because in my neck of the
> woods they bring top dollar...
[email protected]
> Less back up about 25 years or
> so.. Before everyone had all these
> different type of cow readly
> avabily. I mean Long Horns were
> gone from the beef market( are
> they back?) Most of the contential
> breed were novitys,Hereford
> ,shorthorns, and angus ruled...So
> I was easy for the packers to
> assume the Blacks were angus...It
> is also easy to see Why
> Simms,Limms,Gelviehs,Brauhveil,
> and many other mixed cattle want
> to look like and grade like Black
> Angus. If Black Angus is not a
> great breed , it is at least a
> good one..Or why would black
> cattle be prefered? The cattle
> world is turning Black, Breeds
> that were never black are now Homo
> BLack..Agree or disagree, Black
> Angus Has done more to change the
> cattle market than anything else(
> at least in modern times).. I love
> shorthorns( their color and body
> shape) but I raise Black Angus and
> crosses because in my neck of the
> woods they bring top dollar...
[email protected]
OP
OP
Anonymous
> Black only rules in USA and only
> in the beef market, and maybe
> that's your only market, but for
> us that we sell cattle to other
> parts of the world we have to
> raise the registered cattle people
> are looking for and I know that
> it's not Black Angus. I respect
> the qualities of the Angus
> beef(excesive back fat) but many
> other breeds have more Balanced
> (quality and yield grade)carcasses
> and other have the best lean meat
> you could ever taste, So lets just
> respect all the opinions in the
> Board What country consumes more beef than any other country? What country produces more beef than any other country? Just curious, does anyone know? This I do know, the U.S. currently exports many more lbs of beef than it imports. With respect to the backfat of angus, that would be up to the breeder choosing the cattle or bulls they wish to use. in colder climates I certainly would want some backfat or rind on my cows,it would help them withstand the winter cold while in warmer climates I would breed for less backfat. The question is, in how many other breeds can you choose such a trait (backfat) in your bulls, so as to develop this trait in your brood cows and their progeny? The Angus people are way ahead of the rest of the pack in data for bull selection and that is one thing that has made them so popular. And yes, I have other breeds on my place but I have to admit I am trying to make my herd more angus every day because they do perform well in most every way.
[email protected]
> in the beef market, and maybe
> that's your only market, but for
> us that we sell cattle to other
> parts of the world we have to
> raise the registered cattle people
> are looking for and I know that
> it's not Black Angus. I respect
> the qualities of the Angus
> beef(excesive back fat) but many
> other breeds have more Balanced
> (quality and yield grade)carcasses
> and other have the best lean meat
> you could ever taste, So lets just
> respect all the opinions in the
> Board What country consumes more beef than any other country? What country produces more beef than any other country? Just curious, does anyone know? This I do know, the U.S. currently exports many more lbs of beef than it imports. With respect to the backfat of angus, that would be up to the breeder choosing the cattle or bulls they wish to use. in colder climates I certainly would want some backfat or rind on my cows,it would help them withstand the winter cold while in warmer climates I would breed for less backfat. The question is, in how many other breeds can you choose such a trait (backfat) in your bulls, so as to develop this trait in your brood cows and their progeny? The Angus people are way ahead of the rest of the pack in data for bull selection and that is one thing that has made them so popular. And yes, I have other breeds on my place but I have to admit I am trying to make my herd more angus every day because they do perform well in most every way.
[email protected]
