Aside from tenderness and dryness, has anyone really noticed a difference in taste between Standard Choice and Angus Choice?
Thanks
Thanks
Isn't that veal Doug? Growing up it was readily available. Not so much anymore.Tip for best tenderness, process a big calf while it's still sucking milk from its mama. Less yield, but you get steaks you can cut with a fork.
Veal calves are only milk fed. What I'm talking about is large unweaned calves that are also on grass and grain.Isn't that veal Doug? Growing up it was readily available. Not so much anymore.
Chris
800 to 1000 lbs. on the hoof is about what we go for.Ok so like a toddeler calve
Chris
No, Beef for steaks and whatnot comes from year olds or so. Full grown cows and bulls get turned into ground beef.Wow, what's an avg. adult weigh?
I doubt it too. I've eaten meat from solid black calves, red calves, Charolais, and one is about as good as the other provided they are fed similarly and killed around the same age.We raised angus and hereford. I doubt that many people could tell the difference if the calves were slaughtered at the same age.
.... Heck, Jerseys make for excellent beef if fattened up right.
Wrong key stroke
Jerseys carry much more fat, but a Holstein past veal is the nastiest beef. Think your favorite canned soup is where it goes.
Yeah, Holsteins are nasty as beef. I believe it's mainly where they don't carry enough fat. Fat is flavor.