Can anyone, other than those who raise them, really tell any difference between their meat and the meat of the untermenschen?
I don't know that the 100% Angus marketing ploy is exactly truthful.
What I do know is that when we started getting a few too many calves that weren't predominantly black, the cattle buyer would say something about it. If there were too many the next buying trip, he would cut them, and not buy them.
As long as the calves were mostly "black" they got the seal of approval for "Angus Beef"...
It also is reflected in the cattle markets. Year in a year out, black calves will bring more per pound than non black cattle.
If I were going to eat a calf, I'd choose a black heifer calf and feed her to about 1100 1200 pounds and plan it to go to the packer in the spring, because they gain more weight in cooler weather per pound of feed.
