|
I'll put money down that the Jersey will grill up just fine after a few weeks hanging there aging, toss some salt and pepper on that 1" ribeye and slap it on the grill ...
|
Quote:
|
aging can increase "off" flavors, so be careful on the aging time. Also Jersey's will have lower body fat, so make sure to cool them more slowly. That outer layer of carcase fat slows the cooling which lends to better flavor and more tender meat. I have read that some will request the abattoir hang their leaner beef carcases in the middle of many fattier carcases, and some go as far as to wrap the carcase prior to hanging in the cooler. I have no direct experience, but I have done some research.
|
I was raised on a beef farm. we had mostly angus. good quality and a few herefords. Hands down the angus made better meat. Taste, marbling etc. we butched them right on the farm. We pasture raised. I like my steak rare, some cuts medium rare. If you cook your meat more than that you may not taste a difference.
|
trbizwiz - I'm "testing" some aging of angus prime right now, should be ready for the grill on Saturday ...
farmgal - definitely rare to medium rare ONLY .... ;) |
Quote:
maybe its a regional thing. circle of genetics.. |
My commercial angus cows are docile. They are never hand fed anything. I can and do approach them and they simple step aside. When they calve I can treat any calf born without the cow misbehaving. She will stand there and let me ear tag, band and apply iodine without threatening me. I started culling flighty and unpredictable animals early on.
An interesting aside, I have been to India many times. I never observed a Brahma breed bovine there that was mean or flighty. It is seldom to see any breed here with a Brahma influence that is not crazy. |
Quote:
The Angus breed is known for calving ease, mother abilities, good growth, hardiness and outstanding meat. We sell intact bulls as well as replacement females and weaned calves. We have selected the animals in our herd to have outstanding temperaments and many of our bull buyers are repeat buyers. The cross between Angus and other breeds has proven to pass along desired characteristics for the meat market. The black color is based on the color genetics of cattle. There are advantages and disadvantages to color and breed based on where you live and what your operation needs. Hope that helps some - I say go with the Angus :-) |
it is interesting, I've watched hundreds of documentaries about "tribal" life in countries around the planet, and one thing that always stands out is how the natives are so close to their animals, even very young kids working in and around cattle herds ...
|
Quote:
|
| All times are GMT -5. The time now is 10:31 AM. |