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Comments

  • FlaPoolmanFlaPoolman Posts: 11,671
    I read that today,, interesting
  • CrimsongatorCrimsongator Posts: 5,791
    So do they say you can taste difference in breeds due to different diets in different parts of a rural country. I can buy some of that. If you take a commercial feedlot and try to tell which steak was angus and which was hereford, it's not going to happen.
  • FlaPoolmanFlaPoolman Posts: 11,671
    It's a pretty good article Gene he can sometimes even tell the age and sex,,, check it out ;)
  •  
    Very interesting Emilluca, I found some of the reviews at the bottom of the article rather entertaining. When I was young we raised Black Angus and would often sit around the dinner table referring to our dinner by name, complimenting and thanking them for tasting so good. LOL. When I was in 4-H I raised a Shorthorn steer that would follow me around like a puppy. He was some of the best beef I ever ate. I guess we knew our steaks about as well as you could. :laugh:

    Gator

     
  • emillucaemilluca Posts: 673
    I thought the part about aging the meat after the kill was interesting. Maybe more to look at and it sure would be hard to get differant breeds without a farm connection.
  • Posted this the other day. I guess no one reads the unresgistered posts. :)
  • Photo EggPhoto Egg Posts: 6,268
    I did, but the pages move so fast on this forum if you miss a day you would have to go back many pages to find it. I seldom ever go back more that a page or two.
    I'm sure it was not you but why not register?
    Keep posting.
    darian
    Thank you,
    Darian

    Galveston Texas
  • nice read
  • Little StevenLittle Steven Posts: 28,740
    Shortstop,

    Wonder how he would be if he was slipped a piece of moose :laugh:

    Steve 

    Caledon, ON

     

  • FlaPoolmanFlaPoolman Posts: 11,671
    I was in Atlanta ;)
  • BobSBobS Posts: 2,485
    That guy has a better sense of taste than I do.

    I am sure I can tell dry aged steak from regular, but I am pretty certain that I could not tell age, sex, etc.

    Within the American market, I am not sure how many chances we get to try anything but different breeds, and things like grass fed, etc. The beef that is good enough for a decent steak has got to be dominated by young steers. I cannot imagine a young cow, in its prime being sent to a feed lot and slaughter or an old cow making it past hamburger.

    It might be fun to try a bunch of different ones.
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