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Tractor Talk Discussion Board

Re: Tough beef


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Posted by jackinok on October 09, 2012 at 12:31:11 from (162.58.82.136):

In Reply to: Tough beef posted by Ralphwd45 on October 07, 2012 at 20:53:58:

all i can say is ,welcome to the real world.LOL you should have planted your corn for all it did.couple of things that may help..first, forget the angus beef thing,its pure hoax. Believe it or not there was a study done about forty years ago now.Results were taught in all the ag colleges. The no. one overall prefered beef,across the whole study group in every category ,was believe it or not a JERSEY STEER!!! Time after time it won out over all the competition. BUT!!!! this was at a time when grass fed beef was on its way out,and corn fed beef was just really coming in. dont know if you know it or not,but the switch to corn fed beef was strictly because of not the consumer,but the way the consumer SHOPPED!thats right, look back at the history af supermarkets. folks were getting refrigerators and freezers,so they bought their meat not in daily quantities but for a week or two at a time. So market owners wanted beef that (A) LOOKED good on the shelf,(B) that kept well(C) that they could sell in vast quantities year round. thats what drove the american market..taste was not really a high priority consideration. It appears that the market youve built up wants grass fed beef,without all the additives. well guess what, late fifties-early sixties was a time of huge change in the market,not only in the way meat was sold,but how it was finished for market. Instead of cattle being sort of a spring or fall crop it had to be available year round. first some enterprising person found they could start the tenderizing process of meat believe it or not ,while it was still alive. This required a couple of things,first a highly marbled meat for the emzines to work on,and a way to hold these cattle confined. (so the so called beef cattle feed lot industry was born).before this time cattle were held in pens,but only long enough to move them from the pens through the slaughter house.It was ALSO found that by taking certain chemicals and injecting into the meat at slaughter time,the aging time of meat could be signifantly shortened,and the temps at which aging could take place could be much higher. for instance our affore mentioned jersey could go through a aging process that instead of thirty to forty days at 40-45 degrees,with chemical aging it could be aged in one day at 70 degrees. great for the market ,but not real great for the consumer.meat was dry,and tasteless.so to counter this,packers found they could chemically tenderize/age meat,THEN put moisture back in.(pink slime ring any bells?) since all this chemical manipulation relied on the marbling of meat,meat type cows became the norm.angus lends itself very well to this type of chemical manipulation SIMPLY because they tend to be a standard size and weight,evenly marbled,etc.so the myth of angus beef was born! in your case,since your using it without all the additives you dont get the tenderizing,flavoring,etc benifits chemicals provide so you meat is no tender than ANY other.IN YOUR CASE,angus is probably quite honestly a drawback! (and before the fight starts let me explain how).,so would be any of the so called beef breeds of cattle. marbling adds taste,but the taste comes NOT from the cow/bull etc.it comes from the feed the cow eats. for you a breed that has LESS marbling would give a better flavor,it could be aged LONGER because less marbling would mean less chance of meat turning rancid before it aged. You could finish a steer in say ten to fifteen days in a feedlot by putting steers on a full grain diet to get rid of any wild taste that may be in the small amount of fat.since you had less time between moving them off pasture and slaughter,meat would be more tender since its been proven time and again exercised beef is naturally more tender. age those steers for say 30 days before packaging at 45 degrees or so and youll have a better product.in other words, to make a long story short ,you cant cut corners . steak starts in the parents,follows through to a mother with plenty of milk for a strong healthy growth,right on to good pasture,into clean lots with the right grain,through slaughter ,aging,packaging and your table. cut a corner anywhere and its a worse outcome instead of better.


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