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Originally Posted by milespatton
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


Remember when the buyers wanted a black with a little ear. They do make good mama cows.

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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.


When we had cattle and fed out our own, 2 weeks in the lot and then to the processor. Anymore and there was too much fat.


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Originally Posted by 5sdad
Can anyone, other than those who raise them, really tell any difference between their meat and the meat of the untermenschen?


In general, Angus cattle will tend to have the ability to lay a bit more intramuscular fat than most other common breeds.

The cattle tend to have above average performance so theoretically, they will be ready to harvest at a younger age and have the ability, because of that, to be a bit more tender.



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In general, Angus cattle will tend to have the ability to lay a bit more intramuscular fat than most other common breeds.


That's what is called 'marbling'. Fat dispersed throughout the muscle.


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Angus cows might do good in the grassy pastures in much of the country but there are better cows for the scrubby stuff we call open range in most of Arizona. Angus cows do make a good momma I will give them that. Some of my best steaks have come from Herefords and hereford crosses. Hard to fault that breed too.

For a while, the top money was on Brangus calves- at least for a couple of years there. I think many folks raise what they know they can sell, others what they think is best.


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I'd be willing to be that the slogan 100% Angus beef is an Angus cross that might only be 50% true Black Angus.

When my grandpa who has been dead close to 40 years started building his cattle herd, buyers wanted registered Herefords. He was selling registered yearling Hereford bulls in the 1940's for $2000 per head.

Now the rage is for Angus beef and the price reflects it.

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Since about the early 70's, the Angus producers have done a better job of advertising - and also genetic improvement (via Expected Progeny Differences) making it easier to select stock that suits your conditions (theoretically and statistically)
That said, angus are not the same critters I grew up around in the early 60's - DUH! Cows regularly go 1200 instead of 900, don't kick near as much, and don't try to root like a hog under a fence when tightly confined.
The new version is a pleasure t work with. Red Angus seem to have many of the same traits, and bring the same money.
My all-time favorites are black-baldy's.
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Things changed forever for the Herefords back in 1889 when they started calling them up at supper time and asking their opinion on politics.


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Black-baldy's are hard to beat. My favorite was a charlois-angus cross for the mama bred to a brangus. Calves always brought top dollar at the sale barn.


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Great, now I'm gonna have to go to the store and buy some steaks for dinner tomorrow.......

Thanks guys.....

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Randy, the traffic sucks....


[Linked Image]

And beings I don't have any kids we currently have a labor crunch aka falling behind...

Luckily the market is decent.



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Originally Posted by Oldman03
Black-baldy's are hard to beat. My favorite was a charlois-angus cross for the mama bred to a brangus. Calves always brought top dollar at the sale barn.



Char crossing the road.......

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Originally Posted by SamOlson
Randy, the traffic sucks....


[Linked Image]

And beings I don't have any kids we currently have a labor crunch aka falling behind...

Luckily the market is decent.





this post has me grinnin from ear to ear. good on ya Sammo


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I learned a lot on this thread. I always thought Angus beef was meat from a Scottish Highlander.


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Charlois, Black Angus and Simmental. Can you pick out the Simmental?

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There's a lot of Angus being raised around here; Black and Red, often in the same pasture.

If a Black bull breeds a Red cow, can the offspring come out either way of somewhere in between?

Also, what are those cattle that look like a Charolais that leaned up against a freshly painted black wall?

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Originally Posted by roundoak
Charlois, Black Angus and Simmental. Can you pick out the Simmental?

[Linked Image]



I understand the Simmental has done more to improve registered stock of all kinds than anything else in history. wink

Last edited by Scott F; 08/02/15.

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My cousin was running a restaurant for a while. He's the kind of guy that knows everything and can't be told anything. We were talking about food costs and I asked if he knew what his ratios were. After I explained ratios he said his were going down because he wasn't going to buy angus beef anymore. He said most people are too stupid to even know what part of the cow the angus is anyways.

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Originally Posted by Scott F
I learned a lot on this thread. I always thought Angus beef was meat from a Scottish Highlander.


...no, that would be one of these...our stock of choice...15 month heifer pictured.... "Lean" meat is the word with this breed. They are half-goat, eat most anything.

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There's one black cow that looks like she's got Simmental in her and the char cross cows look like they could have some as well.


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My father in law had a registered angus cow herd.
No I can not tell the difference between herford, angus or other breeds after its grilled.


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