Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Hereford or Black Angus???

ACB
ACB Posts: 7
edited November -0001 in EggHead Forum
Been eggin for two months. My wife bought me a large as a wedding gift. I am planing on doing Prime Rib this weekend for my in-laws. The market has both Hereford beef and Black angus Beef, and I wanted to know if anyone has any insight regarding which is better. I understand that both are grain fed. Please share with me your knowledge. ACB
· Share on FacebookShare on Twitter

Comments

  • Austin Smoker
    Austin Smoker Posts: 1,467
    I've never been able to tell a discernable difference between equal grade (prime vs. prime, choice vs. choice, etc) UNLESS it's grass fed or grass finished. Sorry I couldn't be more help.
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    If you really want to choose only between red and black try a roulette table. :laugh:

    Seriously, when it comes to flavor, the breed is of lesser importance than the grade, the type and length of finishing (grain or grass) and the type of ageing (dry or wet).
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • emilluca
    emilluca Posts: 673
    Most of the time breed has little to do with flavor, tenderness and mouth feel. Just trust the butcher to give you what they view as the best of that day. I now prefer grass fed beef. I used to think grain fed was the only way to get good marbling in the muscle of the beef. I found a dairy farm that also raises beef for sale and all is grass fed and the marbling is excellent.
    Find a good store with a meat shop where they cut the beef and allow them to be your person for the best.
    Get them to sell you then cuts they would take home. Treat them as an important person in your life and they will take care of you. Most large shops may cut 10 to 30 beef loins a day and out of those there may be only 2 or 3 that are special.
    You can find good beef at the wholesale stores once you learn what to look for.
    E
    · Share on FacebookShare on Twitter
  • Crimsongator
    Crimsongator Posts: 5,797
    angus does a better job of organizing the program as CAB. Both are good!
    · Share on FacebookShare on Twitter
  • bubba tim
    bubba tim Posts: 3,216
    I have polled this same question to many chef instructors at Le Cordon Bleu, they all said Black Angus. I have never questioned their advice and have never been disappointed with certified Black Angus Beef.
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    I agree that The American Angus Association has done a great job with rules for CAB certification as well as marketing, both on the farmer/rancher level as well as the retail level. CAB must meet certain criteria before being branded as such.

    The problem is that just the word "Angus" on a label or a sign at a burger joint does not mean that it is certified. So often the consumer is mislead...
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • tach18k
    tach18k Posts: 1,607
    Buy the one with the better marbling. Some meat is so lean it just doesn't get tender or have any flavor. If a choice cut looks better it just might be. Better meat does not make a better taco.
    · Share on FacebookShare on Twitter
  • Crimsongator
    Crimsongator Posts: 5,797
    Absolutely
    · Share on FacebookShare on Twitter
  • Pyro
    Pyro Posts: 101
    Just a note of caution, Angus/Black Angus does not equate to Certified Black Angus. If it does not clearly say it is CAB, it isn't.
    · Share on FacebookShare on Twitter
  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Only one breed stands out over the others - WAYGU.

    Over the years I have eaten my share of both Hereford and Angus. One is red, one is black. '

    Ask to look at the meat from both and pick the one with the most marbling.
    · Share on FacebookShare on Twitter

Categories