which kind of beef tastes best?

[cathleenc]

We're in the market to buy 1/4 side of beef - and can chose from angus, jersey, holstein, red belted, etc. Any studies or reports or whatever that can 'sum up' the taste differences?

Which would be your choice and why?
Any other buying/selection advice you can share?

We're going to try 100% grass fed this time around.

thanks!
Cathy

[longshadowfarms]

The taste is in what they ate, not in the breed. There are some differences in carcasses based on breed but there's doubtfully any noticeable difference in taste in a herd that has all been fed the same. Jersey fat is more yellow than beef breeds but that might have been because ours was drinking milk just about up until the time he was butchered. That was one tender, tasty steer!! We had some Holsteins butchered last fall and didn't hear one bad thing about how they tasted. The beef was delicious! Angus generally gets more for the money but frankly I believe that is from the $$$$$$$$$ they spend marketing it. We will eat our first Highland this fall and while there may be some difference in the amount of fat compared to other breeds, I doubt there will be any taste difference. If I find there is, I'll let you know.

[Ken Scharabok]

Go to the Cattle forum and open the first sticky. One is on cattle breeds. On the tenderness side the top ones were dairy breeds. Jerseys came in VERY high overall.

Do you have the option of a Jersey/Angus cross? A couple of years ago I spoke to a dairy farmer who used an Angus on first calving heifers and as a back up bull to AI. He said they only put Jersey/Angus in their freezer.

Added: Cooking is as much as the beef itself. Don't fast cook something which isn't well marbled. S L O W cook lean beef. And a crockpot was a wonderful invention.

[Jay]

I agree, it's not so much the breed, but what it is fed. We have raised beef breeds, and dairy breeds. Frankly, they all "tasted" the same--I feed them all the same. Jersey's will have yellow fat--no big deal.
I prefer a bit of grain given to my freezer-bound beef. That is just my personal preference.
At my home, the "grass-fed" comes from the wild game we hunt each year. This gives us a variety!

[TedH71]

For some reason, Longhorn beef tastes different to me. It is good tasting. There are some people who actually ship frozen Longhorn meat.

[billooo2]

I was at a semninar this summer for direct marketing of grass fed beef. A couple people from the Extension Office said that for decades, every large scale "taste study" has shown that Jersey beef wins every time.

(They are so slow growing, they are not a commercial viable option.)

I raised a Jersey for beef and the roasts were the best tasting roasts I have ever had. I don't know if it affected the flavor by the time he was slaughtered, but he was a bottle calf raised on goats milk.

[Old Vet]

As long as it is slow cooked It all tastes good. You will probity get more from an Angus but Jersey and Holstein are good.

[big rockpile]

Been years since I've ate any Beef,but I always hated Holstein.

big rockpile

[pigeonracer2k]

Go with the red belted.

[RVcook]

Last year we got angus, from a full-grown bull. This year we got red-belted, but from a much smaller animal (baby beef). I have to say that I find the red-belted just as flavorful and tender even though it was grass and grain fed as compared to the just grain fed angus.

If this is your first time with grass fed, definitely heed the 'slow-cook' warning. The beef will be much leaner and really needs slow cooking to bring out all the wonderful quality of the meat.

RVcook

[shagerman]

i love holstein. i have ate angus but holstein beats them all i think.

[MelissaW]

Have you had grass fed before? If not, you might want to try a few cuts before you invest in your 1/4 side. It takes some getting used to when you've been eating grain fed. I, personally, like grass raised/grain finished. I WANT to like grass fed better, but I'm just not quite there yet! Best of luck!

[ErinP]

We're going to try 100% grass fed this time around.

Is that grass finished, too?
(There seems to be a bit of confusion amongst smaller operators as to what "grass fed" means. A lot of people will finish their cattle out on grain, but because they were originally raised on grass, they call them "grass fed." Not realizing that even feedlot cattle are raised and finished the same way, only in larger numbers... )

If it was indeed grass finished, rather than grain finished, I agree with Melissa. You might want to try some before you buy a large quantity.

So far as breed, I must not have much of a palette. I've never been able to tell breed. I can usually tell age, but not breed.
(Ie, a good butcher aged steer will always beat an old dry cow, or a bull with a broken tool.)

[hotzcatz]

We get grass raised/grass finished holstein/angus cross beef at our local butcher shop and it is really tasty stuff. Different than that grain fed mainland beef from Safeway, though. Much less greasy. Folks can't afford to grain feed beef here because of the cost of shipping in grain.

I've heard Kobe beef (Japanese) is really really good stuff but haven't tried any. Something about feeding left over brewery mash and massaging the cows or something.

There is a "Lowline" angus breed of smaller cattle which is supposed to have meat with a closer grain which would be interesting to try if it were an option for you?

[glenn amolenaar]

We were treated to Kobe beef in Japan. It was not as good as our own grass fed beef and the price was high glad the big boss treated.

Glenn

[haypoint]

What's the best flavor of ice cream?
Everyone thinks their breed is best or that since they grass feed theirs that it tastes best, while those that pour the corn to them swear by that beautiful marbled steak.
Even within a breed or management system you'll find a difference in individuals.

[ponyboy123]

It's all good. I am a meatatarian. I eat as much beef and pork as I can get my hands on. I think my answer to this question would be get a side of each.

[Tiffin]

Homegrown Dexter. Grass fed. We've had a 2 year old steer and heifer; heifer is better or perhaps it was in the butchering as we had two different butchers. The size of the Dexter is appealing for the freezer and just the two of us. We had family over this past week and the said the porterhouse and rib eye were the best they have ever tasted.

[Jennifer L.]

Milk fed freemartin. Absolutely delicious!

Jennifer