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Quality of the meat?
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<blockquote data-quote="Onthebit" data-source="post: 571172" data-attributes="member: 8087"><p>I am wondering about the quality of the meat produced by the dif. breeds....seems to me when I go to the store they advertise Black Angus and charge a premium for it....once it is on my plate how can I tell it is black angus and not a hereford? I used to buy meat from an organic producer who raises Belgium Blues but he bred them to angus to put back fat on them......would a black charolais taste better than a white one? With so many dif. breeds out there I am wondering if there are taste facts associated with them...I know that lots of marbling makes the meat taste better, but herefords marble supperior and why did they fall out of favor? I have 2 rather large Dexter steers in the barn, Is the black one going to taste better than the red one? (all things being equal)</p></blockquote><p></p>
[QUOTE="Onthebit, post: 571172, member: 8087"] I am wondering about the quality of the meat produced by the dif. breeds....seems to me when I go to the store they advertise Black Angus and charge a premium for it....once it is on my plate how can I tell it is black angus and not a hereford? I used to buy meat from an organic producer who raises Belgium Blues but he bred them to angus to put back fat on them......would a black charolais taste better than a white one? With so many dif. breeds out there I am wondering if there are taste facts associated with them...I know that lots of marbling makes the meat taste better, but herefords marble supperior and why did they fall out of favor? I have 2 rather large Dexter steers in the barn, Is the black one going to taste better than the red one? (all things being equal) [/QUOTE]
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