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<blockquote data-quote="Anonymous" data-source="post: 6223"><p>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.</p><p></p><p>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.</p><p></p><p>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.</p><p></p><p>OK angus boys and girls, howl on.</p><p></p><p>Craig-TX</p><p></p><p>> What does it really mean when a</p><p>> restaurant advertises certified</p><p>> angus beef.</p></blockquote><p></p>
[QUOTE="Anonymous, post: 6223"] 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. [/QUOTE]
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