Is Angus beef really better?

[Lazarus52980]

In the store, Angus beef is always more expensive than "regular" beef. Is there any real advantage to it? Is it cut dependent? For example, maybe an Angus steak is better, but with ground beef it doesn't matter?

Inquiring minds want to know!

[TasunkaWitko]

Some breeds are more pre-disposed to the things that make for better tenderness and flavour - but to me, a big part of it is marketing, also. I am of the opinion that what it has been eating and how it has been treated accounts just as much, if not more, than the actual breed. Not to mention how it is processed, handled and cooked....

In this area, most cattle are a cross of angus and hereford. You get the best traits of each and eliminate certain problems. Depending on the factors I mention above, you will get wonderful tasting beef, or you will get mediorcre beef. It isn't long before you learn who to buy beef from, and I am proud to say that our beef is easily among the best I've ever had.

Is any advantage (real or perceived) worth the increase in price? I can't say. Ryan might be able to offer more on this - personally, I like herefords.....

[barkonbutts]

I look at the cuts... "angus" is generally tooooo much for me to feed the family.... I have a market that has very nice cuts for good prices (no injections)... and at times I am getting Prime cuts for the price of Select.. I think the grade is much more than the name "angus"

[HawgHeaven]

I bought an Angus brisket for a competition once... pricey. I always cook two briskies for comps. The other one was a standard grade from BJ's Wholesale Club. I turned in the BJ's one. The Angus one was twice the price and not half as good in flavor...WTF? I expected a lot more. Both were done to perfection, cooked exactly the same.

[TasunkaWitko]

Something I dind't mention up there is that if you have a way to get it, local beef from your neighbours is going to trump almost anything that you will find at the Pick-a-Mart.....

[PitRow]

Some breeds are mosre pre-disposed to the things that make for better tenderness and flavour - but to me, a big part of it is marketing, also. I am of the opinion that what it has been eating and how it has been treated accounts just as much, if not more, than the actual breed. Not to mention how it is handled/cooked....

In this area, most cattle are a cross of angus and hereford. You get the bast traits of each and eliiminate certain problems.

Is any advantage (real or perceived) worth the increase in price? I can't say. Ryan might be able to offer more on this - personally, I like herefords.....

The beef I get from a (somewhat) local rancher is Texas Longhorn, and it's a million times better (and cheaper) than anything I can get at the store. I think Tas' summary has it nailed. It's more about the handling and processing than the breed of cattle.

[TasunkaWitko]

I bought an Angus brisket for a competition once... pricey. I always cook two briskies for comps. The other one was a standard grade from BJ's Wholesale Club. I turned in the BJ's one. The Angus one was twice the price and not half as good in flavor...WTF? I expected a lot more. Both were done to perfection, cooked exactly the same.

Makes perfect sense when you think about it - the whole point of barbecue is to take big, cheap, crappy cuts of meat and low/slow them until the "crap" actually becomes the reason they are so good, rendering the fat, melting the connective tissues and lending veritable bombs of flavour to these hard-working, tasty cuts.

A prime cut of angus (or probably almost any beef) is going to be lacking in most of the reasons that it "needs" to be cooked with traditional barbecue methods, therefore there won't be as much of the "crap" to get converted to "gold."

[HistoricFoodie]

In a word, "no."

In fact, the whole Angus thing was the greatest marketing stunt of the 21 century.

While there are certain benefits to raising Black Angus, they do not translate into better beef, no matter what criteria you use. But the Angus marketing board did a superlative job convincing chefs, restaurant chains, and the general public that it was worth the price premium.

McDonalds was the first major beef user to jump off that bandwagon. But I'm sure the rest of the industry will be following soon.

Anyone up for a pet rock?

[TasunkaWitko]

In fact, the whole Angus thing was the greatest marketing stunt of the 21 century.

...along with pomegranates, pistachios and Miley Cyrus....

[Richtee]

...along with pomegranates, pistachios and Miley Cyrus....

I love 2 of the three there Tas. The odd one out you can prolly guess ;{)

[HawgHeaven]

Makes perfect sense when you think about it - the whole point of barbecue is to take big, cheap, crappy cuts of meat and low/slow them until the "crap" actually becaomes the reason they are so good, rendering the fat, melting the connective tissues and lending veritable bombs of flavour to these hard-working, tasty cuts.

A prime cut of angus (or probably almost any beef) is going to be lacking in most of the reasons that it "needs" to be cooked with traditional barbecue methods, therefore there won't be as much of the "crap" to get converted to "gold."

Seriously, I did not see a lot of difference in the "crap" between the two... It came out moist and tender, but the flavor was off. I dunno, maybe I f'ed up, butt I am not gonna spend the coin on it again.

[Snarlingiron]

Here is an excellent discourse on the subject. Very interesting indeed.

http://chefsref.hubpages.com/hub/All...-it-Worth-More

[Ozric]

...along with pomegranates, pistachios and Miley Cyrus....

I didn't pay attention/notice much around pistachios, and I wouldn't bother to comment, except...

I was once fortunate enough to have real Iranian (or Persian, your choice) pistas (pis-TAA). They're twice the size of what we think of as pistachios (and no, they weren't covered with green or pink food coloring; sheesh). The taste and texture were sublime. I loved them. Too bad the business venture didn't work out.

And Miley? It's REALLY hard to give weed a bad name, but that girl is trying.

[Snarlingiron]

I love 2 of the three there Tas. The odd one out you can prolly guess ;{)

Yep, right there with you Rich. Pomegranates are just a bunch of seeds, right?

[gonefishin]

In the store, Angus beef is always more expensive than "regular" beef. Is there any real advantage to it? Is it cut dependent? For example, maybe an Angus steak is better, but with ground beef it doesn't matter?

Inquiring minds want to know!

Like others have said...just because something is labeled ANYTHING in the grocery store doesn't ensure quaility. It could be good, or not. Further, just because a farmer is raising Berkshire hogs doesn't ensure quality either...nor does it ensure that one specific breed is going to taste like another of the same breed. Breed signifies traits. Between how the breed is raised, age, feed, slaughtered, hung, etc, etc all has an influence on the flavor and texture of the meat.

Just a thought on cuts of meat...I would take outstanding ground beef over a mediocre steak any day of the week!

"Lesser" cuts may depend on breaking down the fat and connective tissue to add to the flavors and texture. But poor quality meats lose out because of the lack of animal flavor...nor is all fat and connective tissue created equal. This stuff we have in the stores has gotten as bad as the produce they try to pass off on us. Ain't one thing about it that has to do with flavor...$$$