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Largest Terminal bull breed with good marbling ability.
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<blockquote data-quote="WalnutCrest" data-source="post: 1401804" data-attributes="member: 21715"><p>A client of ours was a chef in Britain. </p><p></p><p>He told us the most expensive beef in Europe was from cows 5-8 years old; the second most expensive is 4yr old steer. </p><p></p><p>There are many ways to make beef tender. There is only one way to get that robust flavor ... umami ... and that's with older animals. </p><p></p><p>Why do you think so many restaurants use so many sauces, rubs, vegetables, bacon, etc on their beef ... vs letting the meat speak for itself ... it's because the beef itself has very little flavor (as most beef in America is under 30 months old) so the chefs combine the tenderness of younger animals with the flavor profile of a rich mushroom sauce or wrapping it in bacon.</p></blockquote><p></p>
[QUOTE="WalnutCrest, post: 1401804, member: 21715"] A client of ours was a chef in Britain. He told us the most expensive beef in Europe was from cows 5-8 years old; the second most expensive is 4yr old steer. There are many ways to make beef tender. There is only one way to get that robust flavor ... umami ... and that's with older animals. Why do you think so many restaurants use so many sauces, rubs, vegetables, bacon, etc on their beef ... vs letting the meat speak for itself ... it's because the beef itself has very little flavor (as most beef in America is under 30 months old) so the chefs combine the tenderness of younger animals with the flavor profile of a rich mushroom sauce or wrapping it in bacon. [/QUOTE]
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Largest Terminal bull breed with good marbling ability.
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