Steak Experts??? Info added

[Red Bull Breeder]

I have eat alot of dry aged steaks none ever tasted like liver.

 

[robert]

For all you steak experts out there let me know what you think of the picture below.

As you can see it is still attached to the carcass and has not been trimmed.

This was a 14 month old steer that weighed 1,100 lbs when he was butchered.

to my eye it's modest to moderate, marbling looks to be of reasonably fine deposition. YG has to be at least 2 due to the lack of backfat (3/10ths maybe?) with what appears to be a good sized ribeye. The YG component is irrelevent to eating quality and is concerned with red meat yield from a carcass, the consumer could care less if the carcass was YG1 or 5, just that the steak tastes good.

Funny how some use any opportunity to slam CAB, pity them :banana:

 

[3waycross]

I have eat alot of dry aged steaks none ever tasted like liver.

Let me guess , you are eating steaks off a carcass that has hung for 14 to 21 days?

 

[Jovid]

He did grade high choice so now the questions is.

Was he black and would have qualified for CAB or was his hide a different color?

 

[vclavin]

He did grade high choice so now the questions is.

Was he black and would have qualified for CAB or was his hide a different color?

How do you know what he graded?
Everyone knows an animal does not have to be black to grade choice and higher, just has to be black along with all the other specs to be CAB.
Valerie

 

[3waycross]

He did grade high choice so now the questions is.

Was he black and would have qualified for CAB or was his hide a different color?

How do you know what he graded?
Everyone knows an animal does not have to be black to grade choice and higher, just has to be black along with all the other specs to be CAB.
Valerie

What other specs? Come on Valerie. You could almost run a fat Labrador Retriever through and get it passed for CAB.

Jovid you may as well give up. Unless you can scan a certificate from a CAB grader then they are not going to give you an inch.

 

[VanC]

How does the certification process work?
Cattle undergo two evaluations before becoming CAB brand:

Step one: Live evaluation – Employees at licensed processing plants are approved by CAB and monitored by the USDA Agricultural Marketing Service to identify predominantly black cattle (at least 51 percent of the hair coat is black) or AngusSource® enrolled cattle. Typically half of the cattle entering licensed packing plants, meet the live specification and are eligible for further evaluation. Carcasses from these are marked with an "A" stamp to maintain identity throughout processing.

Step two: Carcass evaluation – "A" stamped carcasses are then presented to a USDA grader* for further evaluation based on the ten established quality specifications that must be met:

1. "Modest" or higher degree of marbling – Marbling, or intramuscular fat, appears as the small white flecks of fat finely interspersed throughout the lean and serves as the main contributor to beef flavor and juiciness. Most USDA Choice graded beef contains only the "Small" minimum marbling requirement.
2. "A" maturity for each, lean and skeletal characteristics– "A" maturity cattle, tend to produce beef that is superior in color, texture and firmness of the lean.
3. Medium or fine marbling texture –Marbling must be finely and evenly distributed throughout the lean muscle tissue for consistent beef flavor and juiciness.
4. Ribeye Area (REA) of 10.0 to 16.0 in2 – Ensuring more consistent sizing of boxed product.
5. Hot Carcass Weight (HCW) less than 1,000 lb. – Eliminating extremely heavy carcasses.
6. Fat Thickness (FT) less than 1.0 inch –Eliminating excessively fat product.
7. Moderately thick or thicker muscling – Eliminating thinly muscled, narrow carcasses and those with significant dairy breed influence. Superior muscle thickness implies a higher proportion of meat to bone.
8. Practically free of capillary ruptures – These small blood spots detract from the product's eye-appeal.
9. Free of "dark cutting" characteristics – Animals that are stressed prior to harvest may produce carcasses known as "dark cutters", where beef takes on a dark brown to purplish color that is not attractive in the meat case. Sometimes it may have an "off" flavor as well.
10. No hump exceeding 2 inches in height – Eliminating cattle with significant Brahman (Bos Indicus) influence. Research indicates this breed of cattle tends to produce beef that is inconsistent in tenderness.
Only carcasses meeting these ten stringent quality requirements are marked "Accepted as Specified" by the USDA grader*. These carcasses are then processed as CAB brand and distributed by CAB licensees.

* In Canada, the standards are evaluated and monitored by the Canadian Beef Grading Agency.

 

[MO_cows]

That meat looks good enough to eat!

3way, I would like to learn more about dry aging as you seemed to imply something but then the bickering started.

We always hang our beef at the processor for 10 days or more and I always considered that to be dry aging. And I think it's a big part of why our home raised beef tastes better than the meat in the grocery case. I know some steak houses take the whole cut that the steak comes from and dry age it but some of them go too far for my taste and the meat has a sour or "off" taste. Is that what you were getting at?

 

[dun]

He did grade high choice so now the questions is.

Was he black and would have qualified for CAB or was his hide a different color?

Does it really matter? All that's really important is how he eats!

 

[milkmaid]

If you're asking the question I'd venture a guess that he's not black and he was probably red or white. LOL.

 

[hillsdown]

If you're asking the question I'd venture a guess that he's not black and he was probably red or white. LOL.

I was thinking that there is probably even a dairy breed in it, possibly Holstein ..

 

[smnherf]

The long narrow shape of the eye, leaness and the overall lack of muscularity of the carcasss leads me to suspect that it is a holstein carcass. The marbling doesn't look to me like high choice but with the shadow on the eye, it is hard to tell. It is not uncommon for a holstein to grade choice.

Brian

 

[3waycross]

For crying out loud. Did it ever occur to you people to look at WHO the he[[ started this thread in the first place.

 

[3waycross]

That meat looks good enough to eat!

3way, I would like to learn more about dry aging as you seemed to imply something but then the bickering started.

We always hang our beef at the processor for 10 days or more and I always considered that to be dry aging. And I think it's a big part of why our home raised beef tastes better than the meat in the grocery case. I know some steak houses take the whole cut that the steak comes from and dry age it but some of them go too far for my taste and the meat has a sour or "off" taste. Is that what you were getting at?

That is exactly what I meant. True "Dry Age" is done after the carcass has been broken down into primal cuts. It is mostly done on Lipon ribeyes, Striploins, and Top Butts.

The meat is held on racks under bacteriostatic lights, in a climate controlled environment that monitors not only temps but also humidity. I agree with you that to me at least it tastes sour. VERY FEW restuarants are set up to do a proper job of dry aging and most of them that serve it will buy from one of a handful of suppliers that have not only the equipment but also the experience to do it properly. It also adds considerable expense to the finished product due to the increased amount of shrink inherent in that process.

 

[RD-Sam]

For crying out loud. Did it ever occur to you people to look at WHO the he[[ started this thread in the first place.

I'm guessing it was red, but stranger things have happened. :lol2: http://ninewestoakcanyon.com/

 

[Jovid]

He did grade high choice so now the questions is.

Was he black and would have qualified for CAB or was his hide a different color?

How do you know what he graded

?
Everyone knows an animal does not have to be black to grade choice and higher, just has to be black along with all the other specs to be CAB.
Valerie

That is what they USDA grader said.

 

[Jovid]

If you're asking the question I'd venture a guess that he's not black and he was probably red or white. LOL.

I was thinking that there is probably even a dairy breed in it, possibly Holstein ..

No Holstein here

 

[Jovid]

He did grade high choice so now the questions is.

Was he black and would have qualified for CAB or was his hide a different color?

Does it really matter? All that's really important is how he eats!

Dun it really doesn't matter as I know he will eat better and be more tender.

It does show that you can meet the CAB standards and have just as good if not better quality meat and not have to have a black hide.

I can not tell a lie. He was not black he was red. 100% Full Blood RED POLL :D :D :banana:

 

[Jovid]

For crying out loud. Did it ever occur to you people to look at WHO the he[[ started this thread in the first place.

Guess not....

 

[Jovid]

For crying out loud. Did it ever occur to you people to look at WHO the he[[ started this thread in the first place.

I'm guessing it was red, but stranger things have happened. :lol2: http://ninewestoakcanyon.com/

I don't know how you figured it out but yes he was RED.....100% Fullblood RED POLL :D :D :D :D :banana: