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Limi vs. Angus beef
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<blockquote data-quote="greenwillowhereford II" data-source="post: 610536" data-attributes="member: 7439"><p>Our disagreement comes at this point: Just because Angus have an edge in marbling as a breed does not mean that they have better flavor, tenderness, or juiciness, and I especially emphasize flavor and tenderness. Not only do I believe this from personal experience, but I can cite studies that would back up that statement. Not the least of these are the CSU studies from the early 90's, now backed up by DNA testing showing that the Hereford breed has a higher occurrence of the allelles favorable for tenderness than any other breed, while having the lowest count of the least favorable ones. Even in the Select grade, Hereford beef has been proven to beat USDA upper 2/3 Choice in flavor, tenderness, and juiciness. CHB now has not just the "Classic" choice/select blend, but now the CHB Choice option that is choice and above only, BTW. </p><p></p><p>Furthermore, when Herefords were king of cattle country, beef was king of meats. Therefore, I do not concede that Angus were considered to be the better beef throughout U.S. history. I have personally eaten both CAB and CHB, and they were both good. I can't honestly say that one was better than the other. I have also raised a number of butcher calves, some of them along with a partner who had some other breeds for comparison. Mine have all been straight herfs or herf crosses. I have a satisfied base of repeat beef customers. The best steaks I've ever had, including at Outback, Avalon, Applebee's, Saltgrass etc, have been from my own home-raised herfs, cooked on my own grill.</p><p></p><p>Our strengths traditionaly are fitting into an optimal package, not an extreme one. I'd sum it up like this: Beef that is second to none in a package that has acceptable to quite aggressive growth with efficiency and rustling ability that is among the best.</p><p></p><p>I agree that we should not waste time fighting. The Hereford breed is complimentary to most any other breed in a crossbreeding program, not the least of which is Angus. The black baldie is legendary for good reason; they do most things well. </p><p></p><p>Sorry for hijacking this thread. I agree with Frankie that if it isn't broke, don't fix it. If your customers like limi beef, give them limi beef.</p></blockquote><p></p>
[QUOTE="greenwillowhereford II, post: 610536, member: 7439"] Our disagreement comes at this point: Just because Angus have an edge in marbling as a breed does not mean that they have better flavor, tenderness, or juiciness, and I especially emphasize flavor and tenderness. Not only do I believe this from personal experience, but I can cite studies that would back up that statement. Not the least of these are the CSU studies from the early 90's, now backed up by DNA testing showing that the Hereford breed has a higher occurrence of the allelles favorable for tenderness than any other breed, while having the lowest count of the least favorable ones. Even in the Select grade, Hereford beef has been proven to beat USDA upper 2/3 Choice in flavor, tenderness, and juiciness. CHB now has not just the "Classic" choice/select blend, but now the CHB Choice option that is choice and above only, BTW. Furthermore, when Herefords were king of cattle country, beef was king of meats. Therefore, I do not concede that Angus were considered to be the better beef throughout U.S. history. I have personally eaten both CAB and CHB, and they were both good. I can't honestly say that one was better than the other. I have also raised a number of butcher calves, some of them along with a partner who had some other breeds for comparison. Mine have all been straight herfs or herf crosses. I have a satisfied base of repeat beef customers. The best steaks I've ever had, including at Outback, Avalon, Applebee's, Saltgrass etc, have been from my own home-raised herfs, cooked on my own grill. Our strengths traditionaly are fitting into an optimal package, not an extreme one. I'd sum it up like this: Beef that is second to none in a package that has acceptable to quite aggressive growth with efficiency and rustling ability that is among the best. I agree that we should not waste time fighting. The Hereford breed is complimentary to most any other breed in a crossbreeding program, not the least of which is Angus. The black baldie is legendary for good reason; they do most things well. Sorry for hijacking this thread. I agree with Frankie that if it isn't broke, don't fix it. If your customers like limi beef, give them limi beef. [/QUOTE]
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