Steak Experts??? Info added

[longtimelurker]

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.

How is it you were able to tour this federally inspected and graded plant and be able to take a picture of a carcass you knew to be yours?

 

[Jovid]

Was he black and would have qualified for CAB or was his hide a different color?[/b][/quote]

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[/quote]

That is what they USDA grader said.[/quote]
How is it you were able to tour this federally inspected and graded plant and be able to take a picture of a carcass you knew to be yours?[/quote]

The plant is a local locker that sells to several restaurants in the area so the have an inspector / grader on site 5 days a week in order to do that. They are not killing a 1,000 head a day. This steer was sold to someone and processed by them. They have been processing our beef for several years. There is no doubt it was my steer.

Do you have trouble believing that a RED POLL could grade the same as CAB?

 

[TexasBred]

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

3way I've been readng along thinking the same thing. ;-)

 

[dun]

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.

Other then balck hide making cab, the same standards apply to "Sterling Silver" and we've always gotten the same premium for them as we did for those that went cab.

 

[3waycross]

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

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[/quote]

That is what they USDA grader said.[/quote]
How is it you were able to tour this federally inspected and graded plant and be able to take a picture of a carcass you knew to be yours?[/quote]

The plant is a local locker that sells to several restaurants in the area so the have an inspector / grader on site 5 days a week in order to do that. They are not killing a 1,000 head a day. This steer was sold to someone and processed by them. They have been processing our beef for several years. There is no doubt it was my steer.

Do you have trouble believing that a RED POLL could grade the same as CAB?[/quote]

We also have a local meat processor who has a USDA inspector on hand 5 days a week and he is more than capable of grading carcasses. In these smaller facilities it is not uncommon at all to follow a carcass all the way through the process. I did just exactly that with the 4H calf I sold to that little girl last year. Which by the way would have also qualified for CAB if black, or Sterling Silver.

 

[vclavin]

We don't have a USDA grader at the local places that know how to grade - odd I know but that's what they told us. Congrats on the marbling grade!! Someday maybe, I'd like to confirm the Ultrasound with the carcass.
Valerie

 

[Jovid]

We don't have a USDA grader at the local places that know how to grade - odd I know but that's what they told us. Congrats on the marbling grade!! Someday maybe,

I'd like to confirm the Ultrasound with the carcass.

Valerie

We have actually done that. We have found that they grade about the same or slightly higher on the marbling. I guess that would be the difference in the computer image and an actual human looking at it. The rib eye size and back fat are pretty accurate.

 

[vclavin]

We don't have a USDA grader at the local places that know how to grade - odd I know but that's what they told us. Congrats on the marbling grade!! Someday maybe,

I'd like to confirm the Ultrasound with the carcass.

Valerie

We have actually done that. We have found that they grade about the same or slightly higher on the marbling. I guess that would be the difference in the computer image and an actual human looking at it. The rib eye size and back fat are pretty accurate.

What was his Rib eye and backfat if you don't mind sharing. THanks
Valerie

 

[Jovid]

We have actually done that. We have found that they grade about the same or slightly higher on the marbling. I guess that would be the difference in the computer image and an actual human looking at it. The rib eye size and back fat are pretty accurate.[/quote]
What was his Rib eye and backfat if you don't mind sharing. THanks
Valerie[/quote]

13.50 ribeye and .20 backfat

 

[vclavin]

We have actually done that. We have found that they grade about the same or slightly higher on the marbling. I guess that would be the difference in the computer image and an actual human looking at it. The rib eye size and back fat are pretty accurate.

What was his Rib eye and backfat if you don't mind sharing. THanks
Valerie[/quote]

13.50 ribeye and .20 backfat[/quote]
That's really good for backfat. I've read too many breeders data that bragged about marbling, only to find out the back fat was .8" or higher. Wasted lbs!! Thanks for sharing.
Valerie

 

[VanC]

Do you have trouble believing that a RED POLL could grade the same as CAB?

I don't. There are thousands of head slaughtered every year that would meet the CAB carcass requirements but aren't eligible because they aren't black or enrolled in the AngusSource program. The idea behind CAB was to sell more Angus bulls, and it seems to be working. It was a brilliant marketing plan and, in my opinion, is by far the biggest factor in vaulting Angus to the top. Why do you think there are so many other breeds turning black? It's not because most people think that having a black hide will make the beef any better. It's because they needed the black hide to qualify for CAB premiums.

 

[sim.-ang.king]

I think it looks mid. choice with a yield grade of 1.8

 

[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:

so what's my prize?

 

[tsmaxx47]

it sounds like our feeding programs are very similar. i'm using 14% protein myself. being from the sooner state there isn't any chance you're using William's feed is there?

 

[Jovid]

it sounds like our feeding programs are very similar. i'm using 14% protein myself. being from the sooner state there isn't any chance you're using William's feed is there?

We get our feed from Tri State in Afton OK. It is the same feed that Starlake (well known hereford breeder) feeds.

What is Williams and where is it located?

 

[Aero]

Bretsam
When you say dry age steak. What method are you refering to?

umm... i am unaware of any other dry-aging methods than hang it in a cooler for a while then cut the rotten off. ?

 

[3waycross]

Bretsam
When you say dry age steak. What method are you refering to?

umm... i am unaware of any other dry-aging methods than hang it in a cooler for a while then cut the rotten off. ?

THAT is not "Dry Aging" it is hanging meat in a cold environment;

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. It is also rotated(turned) frequently

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.

 

[Fred]

Bretsam
When you say dry age steak. What method are you refering to?

umm... i am unaware of any other dry-aging methods than hang it in a cooler for a while then cut the rotten off. ?

THAT is not "Dry Aging" it is hanging meat in a cold environment;

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. It is also rotated(turned) frequently

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.

So does hanging a carcass at the slaughterhouse for a week or more improve the tenderness or flavor of the meat?

 

[3waycross]

The best info I have is that the thing most affected by aging of any kind is tenderness. I know that if aged improperly you can sure enough make it taste worse but I can't for the life of me think of how it would improve the flavor. Dry aging because of the dehydration involved would tend to intensify the flavor but, improve. Not to my taste.

Tnederness is another story entirely. The enzyme action involved in aging wet or dry definately makes meat more tender. In wet age it involves anerobic bacteria.
I am not sure how you classify the enzymatic action of dry age.

 

[tsmaxx47]

it sounds like our feeding programs are very similar. i'm using 14% protein myself. being from the sooner state there isn't any chance you're using William's feed is there?

We get our feed from Tri State in Afton OK. It is the same feed that Starlake (well known hereford breeder) feeds.

What is Williams and where is it located?

we buy our feed at Fisher's in Slick, Ok @ ten miles from Bristow. its got cotton seed hull, corn, meal, etc. and is 14% protein. we buy in bulk from Fisher's and I don't know the origin but it's good at puttin the fat on them. it seems to be pretty efficient and the cattle love it I know about Starlake as we used one of their bulls to AI a couple of heifers awhile back. I don't know if you're a part of the Red Polls in the Osage Hills or not but i've always wanted to talk to somebody about the breed. you aren't putting anything in the Tulsa State Fair by any chance are you?