The Red Angus History

" "Seven innovative families chose to use Red Angus in 1954 to establish the industry’s first performance registry. Throughout its history, the Red Angus Association of America has maintained this objective focus and has earned a well deserved reputation for leadership and innovation. By making the right choices over time, and ignoring the short term pressures of industry fads, demand for Red Angus genetics by the beef industry is at an all time high."

RED HIDE COLOR HAS THREE DISTINCT ADVANTAGES:

RED HIDE COLOR HAS THREE DISTINCT ADVANTAGES:
"1)Red is the most populous color of cattle breeds world wide. Red Angus provides a continuity and uniformity of color to any crossbreeding system. 2) Red is more heat tolerant than black and the bronze pigmentation gives great resistance to cancer eye and sun burned udders. The majority of the world’s cattle are in areas that need heat tolerance, so the red color is a definite advantage. 3) Being crossed red always breeds true. Red Angus carry no diluter genes and thus avoid the grays that result when crossbreeding with blacks." Follow this link and click History Brochure to read complete history.

Life On The Farm As The Years Fly Bye

Some Call me the Cattle Girl I am the next generation of Red Angus breeders. My Jounery begins

cattlegirl16's Story

Monday, May 2, 2011

Beef Understanding What you are Buying and Eating

 Today I went to the Bates Custom Butchers and graded my two remaining steers.
Cindy Kinder the Extension Educator for Gooding County was my teacher.

To grade my beef we measured the size of the rib eye, back fat, and figure the kph fat, and you must have the carcass weight. 
These two beef graded prime minus and choice plus. 

Grades are based on the amount of marbling in the meat and the age of the animal. Marbling is the flecks and streaks of white fat you find distributed throughout the meat. In general, the higher the degree of marbling, the more tender, juicy, and flavorable the meat will be. Higher grade meats come at a higher cost.

Beef is best in flavor and texture when cattle are between 18 and 24 months old, so the grading favors younger animals.


Meat graders assign a yield grade to a carcass by evaluating:
  1. the amount of external fat;
  2. the hot carcass weight;
  3. the amount of kidney, pelvic, and heart fat; and
  4. the area of the ribeye muscle.


There are eight distinct grades of beef recognized by the USDA.



USDA Prime Beef

  •  is the ultimate in tenderness, juiciness, and flavor.


USDA Choice Beef

Choice grade beef has less marbling than Prime, but is still of very high quality. This is the most popular grade of beef because it contains sufficient marbling for taste. 
Just over half of the beef graded each year earns a grade of Choice.

USDA Select beef

This is generally a lower priced grade of beef with less marbling than Choice. Select cuts of beef may vary in tenderness and juiciness.


USDA. In order of descending quality they are:
  • Prime
  • Choice
  • Select
  • Standard
  • Commercial
  • Utility
  • Cutter
  • Canner  
To Read complete articles and click any of the links. 

I got all my information from
http://meat.tamu.edu/beefgrading.html 
http://www.bbqreport.com/archives/barbecue/2006/03/02/understanding-the-usda-beef-grading-system/


for more information click the links above.
Posted by dragonfly at 10:44 AM
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