Home Forums Hunting & Shooting Hunter's Campfire 100% Angus Beef

Can anyone, other than those who raise them, really tell any difference between their meat and the meat of the untermenschen?

Marketing ploy. miles

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.

What they ate and how they were finished

angus cattle are more warm and cuddly than most any other breed. that by definition makes them more sought after, valuable, and solicited.

it really is that simple.

I bet there are very few breeds that have not been influenced by some other breed.

Angus cattle have more marbling in the meat than other breeds, as a whole. But, the way the animal was 'fed out', the aging of the carcass, the processing, etc. all contribute to the quality of the meat, more than the breed of the animal.

What they eat, how you feed them out, how they are handled during processing and aging makes more difference than what color they were.

From a producer standpoint they generally have good instincts/dispositions and make good cows(mothers..). Fairly easy to handle and can withstand a wide range of 'weather'.

And that is worth a lot.


(they also make damn good beef steaks....)



We have 3 red cows, 3 char cross cows and the rest are all black/black white face.

dont know how well i can tell the difference between angus and another breed besides longhorn(near zero fat) but can tell the difference between one raised on dry prairie versus one raised on richer food stuffs like a feedlot.....having grown up on it i much prefer local beef to what most seem to think is good beef, i'm used to the lower fat content of local beef.....feedlot beef or stuff raised on richer ground than our short grass prairie tastes "greasy" to me, stuff given lots of corn to finish off even more so...

Everywhere you look now you see them advertising Angus beef. People think it is better from this, so they will pay a little more, thinking the beef will be better. A few years back the buyers wanted Charolais and their crosses. Before that it was black white face. Buyers and sellers always have a gimmick. miles

Sam, do you recall what the name of that huge Red Angus ranch in Montana was. They where huge back in the 90s

Yeah, give me grass-fed beef anytime, compared to feed-lot cow meat. I like it better lean. It's got to have SOME fat, but not the way they're finishing them out now.

Viking, I know who you are talking about but can't think of the name.

Some of the bigger ranches merged or are listed under the same sale.



We have a 2.5 year old heifer that might weigh about 900lbs this fall. The -10F calf that lived...


She's been on grass for 2 months and we'll haul that pasture home in a couple more months, so 4-5 months on straight grass.


Thought about butchering her right from the pasture but have heard a few stories that make a guy second guess.

Safe to say she's 100% organic, might have got a little back pour last spring but that's it.

Yup! Hardees......uhhhhhhhhhkay!!

agreed, use another quality beef ( Hereford comes to mind) fed and raised in a similar fashion


and I'd lay some pretty good odds there's not many (if any) folks that could tell for certain which steak is which

as far as the best of both worlds those black, bald faced cow Sammo and Miles mentioned were always my faves.


seemed the best of both worlds, calves not too big, but the cows were leggier than pure Angus, good milk producers for their calves and by and large good mothering instincts.


not much prettier than a field full of them cows grazing to my eyes when I fancied myself a "cattleman" (read dirt poor farm boy with delusions of grandeur)

speaking of which, I've made a far above average living surrounded by good lookin gals in their child bearing years Sammo


and yet there's days I'm jealous as hell of the life you lead.

I know it's got plenty of hard work and worry involved, I haven't completely forgotten how it goes


grass always seems greener on the other side, but I hope in the big pic you're happy with your choice Sammo.


I really wished I'd have stayed on the farm and helped my grandad until he passed. There'd of still been plenty of time for me to live the life I wanted.

Sam can pretty well guarandamntee you, watching you work the ranch probably buys your dad an amount of happiness that's hard to put a price on.

(at least that's how I hope it is)

Leachman?

oh yeah it definitely has fat but not as much....i have a buddy with a few longhorns and for grins one year he did steaks instead of pure burger....yeah that didnt work out so well, way to little fat for a good juicy steak.....

did like having some of the longhorn burger though, was great for things like tacos, meatloaf ect where you didnt want a bunch of grease to pour off, usually bought about 40 pounds of that a year and a full normal beef from someone else on top of what deer and stuff we shot and put in the freezer....to teenage athletes can lay waste to a freezer, youngest used to take a 3 pound package of burger out after practice, thaw it out, make it into three burgers, eat those and then still have supper with the rest of us a few hours later