Names of Beef Cattle Beef Cattle for Sale

We've given you a beef baptism in buying beef online, the rules of store-bought beef, beef's lesser-known cuts and even beef you can drink. Kicking things up a notch (BAM!), let's explore the breeds of cattle that stop up on your plate — putting a face on things, and so to speak.

Get your breed on (not that kind, you lot pervert) after the break.

Breeds of cattle are all variants of the Bos taurus species in the aforementioned way a German Shepherd is different from a Labrador Retriever, merely notwithstanding a dog. The biggest question that comes to mind: does the breed brand much difference in the beef you buy, or is this all a marketing effort to make a silk purse from a moo-cow'south ear? The short answer is yes, though there is certainly marketing and animal husbandry involved. The side by side question we'll reply? Where can you purchase it? We introduced you to 10 mail order meat companies earlier, and that'due south a good identify to start — only we'll get to specifics here.

Black Angus

Angus, and more than specifically Black Angus, is the most prevalent beef-producing brood in the U.S., with numbers greater than the side by side vii breeds combined. Some of this is the result of history — Scottish Angus stock was the first cross-bred with the exclusively longhorn herds brought over by the Spanish. Though the polled, or hornless, Angus were initially disdained, the improvement in season and tenderness over the tough, lean longhorns made quick converts of cattlemen and their customers.

Their efficiency — the ability to turn grazing into bodyweight — and the depression charge per unit of birthing problems (dystocia) made the Angus a quick moneymaker for the ranchers who raised them. Today, the Certified Angus Beef plan requires a greater than fifty% black face and adherence to x quality standards. Furthering their popularity, British cattle tend to take lower shear force values (a mensurate of tenderness) than continental breeds, though there are exceptions. Paired with an ambitious marketing campaign, being the firstest with the mostest has made Angus beef number one in the U.S. Many butchers and online meat purveyors offer 100% Angus beefiness.

Herefordshire

Hereford cattle are some other British brood, from Herefordshire, England; they're noted for their hardiness and adaptability to a diverseness of climates. Designated Certified Hereford Beef has a face that's 51% or more white with no white markings on the hip, shoulder or side of the body. Less expensive than Angus, the compact, short-legged Herefords are more efficient then most breeds at converting pasture to prime beef, and this quality forth with hardiness is the principal reason they are often cross-bred with other breeds, peculiarly Angus. Crystal River Meats and DeBragga, two of the online sellers we surveyed, offer Angus-Hereford meats.

Piedmontese

Piedmontese are the Arnold Schwarzeneggers of beef. Originating in the Piedmont region of Northwest Italian republic, the breed has a distinguishing genetic anomaly called "double muscling". The effect of an inactive myostatin factor, the controller of muscle development, double muscling gives Piedmontese cattle less marbling and chemical fatty (3.eight% vs. 5.6% for Angus) and a higher protein content — substantially a healthier choice for beef lovers. The limitations in USDA grading systems means Piedmont beefiness is frequently select or lower grade. While you might think this would mean sacrificing tenderness, a Academy of Georgia study showed no significant difference in shear force values between normal muscle and double-muscle beefiness. Notwithstanding, because delivering a double-muscled dogie ofttimes proves difficult for Piedmontese dames due to narrow nascency canals relative to calf size, homozygous ("pure-bred) Piedmontese bulls are cross-bred with Angus cows. This gives the added benefit of college grades. To preserve leanness, a Piemontese bull may be bred with a Continental variety. Heritage Farms makes Piedmontese beef available in the U.S.

Waguyu

Couched in the mystique borne of rarity, Wagyu is the nearly oft-misunderstood beef. Linguistic communication barriers, prohibitions on export (some imposed by Nippon, and some by the U.S. due to an outbreak of hoof-and-mouth disease), and rumors of obsessive fauna rearing — such equally naming each beast (truthful for some breeders), building ambition with beer (true), and rub-downs by naked virgins (unfortunately, not true — the virgins function, that is) — have further muddled the beefy waters.

Wagyu literally means "Japanese cattle", and comprises four breeds originating from an infusion of Continental, or European, stock (mostly Swiss) created in the early 1900s during the Meiji Restoration. A concerted breeding programme mail-WWII, whereby geneticists individually select each sire and dame for their genetic compatibility, has led to one of the about refined, homogeneous stock of cattle in the world.

Kryoshi (Japanese Black) and Akaushi (Japanese Red) account for the most coveted beef, and in Japan the Sandai Wagyu ("three big Japanese cattle") are Matsusaka, Kobe, and Yonezama or Omi. Kobe beef, the most well-known breed, is named for the capital of the Hyogo Prefecture. Matsusaka takes Tajima-ushi heifers from Hyogo and coddles them with rich feed augmented with beer and regular massages; all this produces meat especially prized for flavor, tenderness, and fatty marbling. Wagyu is rated on a completely different scale than other breeds — A1 to A5, with A5 the highest — based on marbling intensity, fat color, muscle color and muscle shape. The fat, loftier in centre-healthy oleic acrid, melts at 77 degrees Fahrenheit.

Wagyu is produced in Japan, Australia, and the U.Due south. The relatively inexpensive grazing state in Commonwealth of australia and the U.Southward. allows for larger herds that can be sold at lower prices; the majority of Wagyu eaten in Japan comes from exterior the state for that very reason. American Wagyu is often cross-bred with Angus or Hereford to gain the efficiency and size of the latter breeds. A few stateside breeders maintain the purity of the lines, and their meat commands a premium in the U.Southward. Debragga sells Wagyu from Nihon, Australia, and America; and Heritage sells the Akaushi (Japanese Red).

In short, brood matters. Marketing will always play a role — a large one — calculation just one more reason to always be on your toes when deciding what sort of steer to devour. Share your knowledge (bbqs are a perfect classroom) just call up: don't be a beef showoff. Drop your breed knowledge humbly. Experiment with your steer selections, always pay the right toll and, most importantly, enjoy the banquet.

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Source: https://www.gearpatrol.com/food/a68264/mob-knowing-beef-cattle-breeds/

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