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Started By
Message
Angus Beef! Patricks Market.
Posted on 6/21/24 at 12:55 am
Posted on 6/21/24 at 12:55 am
A friend of mine has raised his own beef.
Grass Fed & Grain Finished
No Added Hormones or Dyes Added
Free of Preservatives & Chemicals
Our cattle are fed Patrick's Specialty Blend formulated by a food nutritionist in Kansas.
Patrick's Market
I plan to try some next week, will give a report.
I raised cattle for years, I never added the stuff they put in cattle now.
Grass Fed & Grain Finished
No Added Hormones or Dyes Added
Free of Preservatives & Chemicals
Our cattle are fed Patrick's Specialty Blend formulated by a food nutritionist in Kansas.
Patrick's Market
I plan to try some next week, will give a report.
I raised cattle for years, I never added the stuff they put in cattle now.
1
Posted on 6/21/24 at 7:12 am to LSUDad
Growing up, Angus was a popular but not particularly special breed of cattle.
The Angus marketing program has been excellent, and I noticed on a 3,000+ mile drive through KS, NE, SD, WY, IA, and MO that damn near every herd of cattle I saw grazing or in a feedlot were Angus (or at least black).
I then read that "Today, Angus and Angus-cross cattle represent the majority of the total U.S. cow herd, with more than 60% of commercial cattle producers reporting their herds as Angus." And "“The Angus breed has about 80% market share within the commercial beef industry now." (I guess dairy and other cattle water down the total herd percentage.)
Pork is doing the same thing with Duroc. We raised Duroc, Hampshire, Yorkshires, Spotted Poland China, Chester White, etc., with no thought that any particular breed was inherently better. Now the pork marketing folks have touted Duroc as the superior product, so watch for it to be the next black Angus.
The Angus marketing program has been excellent, and I noticed on a 3,000+ mile drive through KS, NE, SD, WY, IA, and MO that damn near every herd of cattle I saw grazing or in a feedlot were Angus (or at least black).
I then read that "Today, Angus and Angus-cross cattle represent the majority of the total U.S. cow herd, with more than 60% of commercial cattle producers reporting their herds as Angus." And "“The Angus breed has about 80% market share within the commercial beef industry now." (I guess dairy and other cattle water down the total herd percentage.)
Pork is doing the same thing with Duroc. We raised Duroc, Hampshire, Yorkshires, Spotted Poland China, Chester White, etc., with no thought that any particular breed was inherently better. Now the pork marketing folks have touted Duroc as the superior product, so watch for it to be the next black Angus.
Posted on 6/21/24 at 7:26 am to Twenty 49
quote:
I then read that "Today, Angus and Angus-cross cattle represent the majority of the total U.S. cow herd, with more than 60% of commercial cattle producers reporting their herds as Angus." And "“The Angus breed has about 80% market share within the commercial beef industry now." (I guess dairy and other cattle water down the total herd percentage.)
Back when I raised cattle, I'd cross beef with dairy cattle. I'd have to milk the cow, for a few weeks, but once the calf caught up, look out. For years growing up, many grocery stores would sell certified Black Angus Beef.
Back in the 70's a few major grocery stores found to have sold horse meat mixed with beef, as ground beef.
Posted on 6/21/24 at 8:07 am to LSUDad
quote:
certified Black Angus Beef
CAB - Certified Angus Beef, actually means something, look up their website and see the qualifications it takes to become CAB, I look for the logo, pay a premium for it and have always been satisfied
Posted on 6/21/24 at 8:50 am to Tigerpaw123
It's a clever marekting ploy but in general, it does make sure the beef is of a particular quality. Does it make it better than other beef? Maybe, maybe not. It guarantees the beef will be at minumum a good quality and it may or may not be "premium".
How is it considered Certified Angus?
(1) The cow has to have particular genetics - In summary: cattle must be traceable back to provable Angus parentage AND Cattle must have a main body that must be solid black with no other color in certain spots on the cow.
(2) If the cow meets these requirements, then it's eligible for carcass requirements - In summary: marbeling, fat thickenss, color, etc.
How is it considered Certified Angus?
(1) The cow has to have particular genetics - In summary: cattle must be traceable back to provable Angus parentage AND Cattle must have a main body that must be solid black with no other color in certain spots on the cow.
(2) If the cow meets these requirements, then it's eligible for carcass requirements - In summary: marbeling, fat thickenss, color, etc.
Posted on 6/21/24 at 9:12 am to SixthAndBarone
quote:
It guarantees the beef will be at minumum a good quality and it may or may not be "premium".
Now days, do you know what you're getting in the stores?
Posted on 6/21/24 at 9:47 am to LSUDad
i buy beef at the hammond farmers market from a local rancher. ive been to his place (they are very nice people) and i know how he raises them, what he feeds them and how they are processed.
its quite a bit more expensive and worth every cent. it tastes like beef is supposed to taste
its quite a bit more expensive and worth every cent. it tastes like beef is supposed to taste
Posted on 10/30/24 at 6:42 pm to cgrand
quote:
its quite a bit more expensive and worth every cent. it tastes like beef is supposed to taste
My grandkids enjoyed the burgers today. Very lean and flavorful. I like the cuts and vacuum sealed selections.
I got a couple Round Steaks. I'm thinking of doing a soup.
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