> well (Sasebo is part of that area). The best parts go for over 100$ a > lb. The regular parts that arent all that different from normal cow, > have a 2-3$ markup but you can say you ate 'Kobe Beef'.
My Superbutcher store has Kobe beef.
The cattle stock comes from the original herd in Kobe, but our Kobe's are Aussie born and bred :-)
> In order to be Kobe beef, it has to come from Kobe. In order to come > from Kobe, it has to get to Kobe. It is raised in the US (I don't know > how much of it) and then shipped to Kobe. It is "finished" there. I
Nope, has to be born, raised, and killed there.
> to Japan. It cannot be called "Kobe beef" because it doesn't come from > Kobe. The type of beef is called "Wagyu".
Waygu is the type of cow breed used, much like angus is a breed. American marketroids mixed the waygu with angus in fact to make their own 'kobe style' beef. Although they now allow imports of American beef in Japan again, from 2001-2005 or so (memory may be wroing, might be 2006?) it wasnt allowed. Zero impact on the kobe prices because it's produced there.
Lynn from Fargo <lynng...@i29.net> wrote in news:49acec3d-2693-450f-a6d9- 91dc50d09...@z41g2000yqz.googlegroups.com:
> Angus are beautiful cattle. Square and stocky and pitch black. They > even LOOK like they'd make great steaks! Charolais are really pretty > too - a little like Brown Swiss or Jersey (both milk breeds) They're > the color of coffee with cream. I don't know how they taste. Most > everything around here used to be Hereford. If you cross Hereford and > Angus, you can get a "blue" cow or steer! I've seen 'em. They're > kind of a slate blue/indigo in the sunlight. Pretty! There's also > Limousin but I'm a city girl and not THAT knowledgeable. > Lynn in Fargo > waiting impatiently for teeth and Prime Rib!!
> > Angus are beautiful cattle. Square and stocky and pitch black.
> If they're black Angus. If they're red Angus, then > they are a beautiful red.
> Modern-day cowboys don't like to work 'em as they are big tough > unfriendly cattle, more so than average.
> Steve
Steve, that's interesting. Black Angus are generally quite a gentle breed. Even the bulls are not usually difficult to manage compared to Charolais or Herefords. Wonder why the reds are so different? Ruth
> On Nov 7, 5:22 pm, spop...@speedymail.org (Steve Pope) wrote: >> Lynn from Fargo <lynng...@i29.net> wrote in
>> > Angus are beautiful cattle. Square and stocky and pitch black.
>> If they're black Angus. If they're red Angus, then >> they are a beautiful red.
>> Modern-day cowboys don't like to work 'em as they are big tough >> unfriendly cattle, more so than average.
>> Steve
> Steve, that's interesting. Black Angus are generally quite a gentle > breed. Even the bulls are not usually difficult to manage compared to > Charolais or Herefords. Wonder why the reds are so different? > Ruth
"The popular Black Angus cattle outrank most beef cattle breeds in popularity. Their reputation comes from a stocky build, docile nature, quick maturity and quality meat."
-- Peter Lucas Brisbane Australia
If we are not meant to eat animals, why are they made of meat?
Mookie wrote: > On Nov 7, 5:22 pm, spop...@speedymail.org (Steve Pope) wrote: >> Lynn from Fargo <lynng...@i29.net> wrote in
>>> Angus are beautiful cattle. Square and stocky and pitch black.
>> If they're black Angus. If they're red Angus, then >> they are a beautiful red.
>> Modern-day cowboys don't like to work 'em as they are big tough >> unfriendly cattle, more so than average.
>> Steve
> Steve, that's interesting. Black Angus are generally quite a gentle > breed. Even the bulls are not usually difficult to manage compared > to > Charolais or Herefords. Wonder why the reds are so different? > Ruth
Our boys raised Angus steers as 4-H projects when they were kids. They were really gentle. They didn't like fences, though!
Mookie wrote: > On Nov 7, 5:22 pm, spop...@speedymail.org (Steve Pope) wrote: >> Lynn from Fargo <lynng...@i29.net> wrote in
>>> Angus are beautiful cattle. Square and stocky and pitch black. >> If they're black Angus. If they're red Angus, then >> they are a beautiful red.
>> Modern-day cowboys don't like to work 'em as they are big tough >> unfriendly cattle, more so than average.
>> Steve
> Steve, that's interesting. Black Angus are generally quite a gentle > breed. Even the bulls are not usually difficult to manage compared to > Charolais or Herefords. Wonder why the reds are so different? > Ruth
I had a friend who lived on a farm for a while and they had Black Angus cows. We never had any problem with them.
> > Angus are beautiful cattle. Square and stocky and pitch black.
> If they're black Angus. If they're red Angus, then > they are a beautiful red.
> Modern-day cowboys don't like to work 'em as they are big tough > unfriendly cattle, more so than average.
> Steve
HUH?
Truly having soem difficulty reconciling your description of Black Angus breed .
Only problem I find with them is that they walk straight through fences to get a feed where bloody Herefords would starve rather than walk up a hill :) let alone through a fence. Some Angus mothers can get a bit agro with strangers when calves pretty young .
In article <hd3sa21...@news6.newsguy.com>, George Leppla <geo...@cruisemaster.com> wrote:
> Angus is a breed of cattle, not a grade.
I have done significant research[1] concerning Angus and have found out that it's a Moo Cow for eating, distantly related to the Aurochs but with Madison Avenue advertising. See Harris Ranch in an upcoming Google for upcoming expos.
>>>I saw/learned on TV that Kobe beef is mostly raised in America since >>>Japan doesn't have the acreage to grow/supply their demand. It's raised >>>here and then shipped to Japan for slaughter.
>> I know next to nothing about Kobe beef.
> Kobe beef is born and raised in Japan. USA has a product called 'Kobe > Like' or 'Kobe Style Raised'. It's more a method of raising and feeding > than anything else.
> Also, a little known thing stateside is it comes in 'Grades' too and the > less tender parts can be had for what in Japan passes for reasonable > prices. Skirt steak etc types. Called Kobe for the area that first > developed the method, it's a popular item in Kyushu farming district as > well (Sasebo is part of that area). The best parts go for over 100$ a lb. > The regular parts that arent all that different from normal cow, have a > 2-3$ markup but you can say you ate 'Kobe Beef'.
> >>>I saw/learned on TV that Kobe beef is mostly raised in America since > >>>Japan doesn't have the acreage to grow/supply their demand. It's raised > >>>here and then shipped to Japan for slaughter.
> >> I know next to nothing about Kobe beef.
> > Kobe beef is born and raised in Japan. USA has a product called 'Kobe > > Like' or 'Kobe Style Raised'. It's more a method of raising and feeding > > than anything else.
> > Also, a little known thing stateside is it comes in 'Grades' too and the > > less tender parts can be had for what in Japan passes for reasonable > > prices. Skirt steak etc types. Called Kobe for the area that first > > developed the method, it's a popular item in Kyushu farming district as > > well (Sasebo is part of that area). The best parts go for over 100$ a lb. > > The regular parts that arent all that different from normal cow, have a > > 2-3$ markup but you can say you ate 'Kobe Beef'.
> U.S. "Kobe" beef is called Waygu.
That's Wagyu. I'm not into spelling, grammar or typo flames, but if people want to look this up, it would be good to spell it correctly. Here's some ancient history about the subject:
> It sounds so "upper crust," but for some reason, I'm not sold on the > term. > Could be my brother Angus' cow meat. :D
> Is it a steer limited to a region?
> "The problem with Angus"
> Andy
Andy, Angus is a breed of cattle that are supposed to be the best for consumption. ...best meat, etc. Therefore, I would imagine that there are different grades of Angus like any other breed of cattle...so you could have choice angus, prime angus, etc. My guess is that if a company is marketing a product and pointing out that it is Angus, they are probably pretty proud of it and they are probably not using anything less than the choice grade. I think most higher end steak producers use prime angus that they age before they fabricate and release to the market. Either way if you see the words "prime," "Angus," and "aged" on the label, you're getting some pretty darn good beef. -Cheers
> 'Andy[_15_ Wrote: >> ;1400899']What class is Angus beef?
>> Prime, Choice, etc?
>> It sounds so "upper crust," but for some reason, I'm not sold on the >> term. >> Could be my brother Angus' cow meat. :D
>> Is it a steer limited to a region?
>> "The problem with Angus"
>> Andy
> Andy, > Angus is a breed of cattle that are supposed to be the best for > consumption. ...best meat, etc. Therefore, I would imagine that there > are different grades of Angus like any other breed of cattle...so you > could have choice angus, prime angus, etc. My guess is that if a > company is marketing a product and pointing out that it is Angus, they > are probably pretty proud of it and they are probably not using > anything less than the choice grade. I think most higher end steak > producers use prime angus that they age before they fabricate and > release to the market. Either way if you see the words "prime," > "Angus," and "aged" on the label, you're getting some pretty darn good > beef. > -Cheers
Yep----both McDonalds and Hardee's advertise their use of Angus beef.
golfstar2006 wrote: > Andy, > Angus is a breed of cattle that are supposed to be the best for > consumption. ...best meat, etc. Therefore, I would imagine that there > are different grades of Angus like any other breed of cattle...so you > could have choice angus, prime angus, etc. My guess is that if a > company is marketing a product and pointing out that it is Angus, they > are probably pretty proud of it and they are probably not using > anything less than the choice grade. I think most higher end steak > producers use prime angus that they age before they fabricate and > release to the market. Either way if you see the words "prime," > "Angus," and "aged" on the label, you're getting some pretty darn good > beef. > -Cheers
This is a complete guess but my thinking is that the meat sellers will pay a fee for the right to use the "Angus" branding. Of course, they agree that the meat will reach a minimum specification. As I recall, it pretty much looks like most of the other meats in the meat dept - not that bad but not that great. The next time I'm in the Safeway, I'll check out the Angus branded meats more carefully.
>> Andy, >> Angus is a breed of cattle that are supposed to be the best for >> consumption. ...best meat, etc. Therefore, I would imagine that there >> are different grades of Angus like any other breed of cattle...so you >> could have choice angus, prime angus, etc. My guess is that if a >> company is marketing a product and pointing out that it is Angus, they >> are probably pretty proud of it and they are probably not using >> anything less than the choice grade. I think most higher end steak >> producers use prime angus that they age before they fabricate and >> release to the market. Either way if you see the words "prime," >> "Angus," and "aged" on the label, you're getting some pretty darn good >> beef. >> -Cheers
> Yep----both McDonalds and Hardee's advertise their use of Angus beef.
so...who has eaten the mcdougal's angus burger and cares to admit it?
> >> Andy, > >> Angus is a breed of cattle that are supposed to be the best for > >> consumption. ...best meat, etc. Therefore, I would imagine that there > >> are different grades of Angus like any other breed of cattle...so you > >> could have choice angus, prime angus, etc. My guess is that if a > >> company is marketing a product and pointing out that it is Angus, they > >> are probably pretty proud of it and they are probably not using > >> anything less than the choice grade. I think most higher end steak > >> producers use prime angus that they age before they fabricate and > >> release to the market. Either way if you see the words "prime," > >> "Angus," and "aged" on the label, you're getting some pretty darn good > >> beef. > >> -Cheers
> > Yep----both McDonalds and Hardee's advertise their use of Angus beef.
> so...who has eaten the mcdougal's angus burger and cares to admit it?
> it costs four bucks, i think.
> your pal, > blake- Hide quoted text -
> - Show quoted text -
I will, but I was only there because of my 11 yr old! I will admit it was better than I thought it would be...
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