nighttimenick
Starting over
How about our new loggo, Beef Central! :lol: Now is that politically correct? :eek2:
New loggo
- Thread starter nighttimenick
- Start date
DMBillies
Active member
What i want to know is if I can get a hereford and a simmental to pair up...
This conversation is actually funny because I was in an agricultural fraternity and there were regular conversations that (to me) sounded exactly like the above thread. Let's put it this way, I can look at a line-up of dairy cows and argue why one is better than the others despite never living on a farm.
One interesting fact I learned from a friend in the meat business is that certified Angus beef does not require that the animal that it came from be a documented Angus.
From wikipedia:
Cattle that are at least 51% black and exhibit Angus influence are eligible for "Certified Angus Beef" evaluation. However, it must meet all 10 of the following criteria to be labeled "Certified Angus Beef" by USDA Graders. These standards were refined in January 2007 to further enhance product consistency:
* Modest or higher degree of marbling
* Medium or fine marbling texture
* "A" maturity
* 10- to 16-square-inch ribeye area
* Less than 1,000-pound hot carcass weight
* Less than 1-inch fat thickness
* Moderately thick or thicker muscling
* No hump on the neck exceeding 5 cm (2 inches)
* Practically free of capillary rupture
* No dark cutting characteristics
I was really surprised that the majority of beef cattle that end up on your table are not from particular certified breeds in the same way that most show cattle are.
This conversation is actually funny because I was in an agricultural fraternity and there were regular conversations that (to me) sounded exactly like the above thread. Let's put it this way, I can look at a line-up of dairy cows and argue why one is better than the others despite never living on a farm.
One interesting fact I learned from a friend in the meat business is that certified Angus beef does not require that the animal that it came from be a documented Angus.
From wikipedia:
Cattle that are at least 51% black and exhibit Angus influence are eligible for "Certified Angus Beef" evaluation. However, it must meet all 10 of the following criteria to be labeled "Certified Angus Beef" by USDA Graders. These standards were refined in January 2007 to further enhance product consistency:
* Modest or higher degree of marbling
* Medium or fine marbling texture
* "A" maturity
* 10- to 16-square-inch ribeye area
* Less than 1,000-pound hot carcass weight
* Less than 1-inch fat thickness
* Moderately thick or thicker muscling
* No hump on the neck exceeding 5 cm (2 inches)
* Practically free of capillary rupture
* No dark cutting characteristics
I was really surprised that the majority of beef cattle that end up on your table are not from particular certified breeds in the same way that most show cattle are.
fallinapart
Premium Member
Hmmmmm..... and I had ham for lunch 
I seem to always vote for the wrong guy anyway
Norman
I seem to always vote for the wrong guy anyway Norman
sandalscout
New member
haha, I thought I missed it, I was loading a cached version, same old logo for me, at first... NICE!
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