Who has the best Beef?

The best, is what you raise and butcher yourself..

 

Texas! Texas has the best beef!

 

Haul that TX cow to NE and feed a few days before kill and it becomes NE beef.

 

Worst ever I've had is Brahma in Costa Rica.

My preference is grass fed black Angus. we've got a farm here in Maryland, Roseda Beef, which has some excellent cuts. They sell from a warehouse in Baltimore.

 

You know, I love beef. Have had it fancy, high dollar places, chain restaurants, mom & pop's,truck stops,every where you can name.U.S.of A., Canada, Bahamas, all over.It depends from one meal to another where the best comes from. I will get a great steak from a place one day, return the next week and it will be horrible.Cooked the same way. Possibly as much in the preparing & handling of the meat once it is butchered as where the cow was raised. some cattlemen say grain fed is better, some say grass fed. I do not know, but the quality will vary widely at times.

 

THIS. Works for pork and chicken, too. (Yes, I do. Yes, I have. Pork, beef, lamb, mutton and chicken.)

 

I like Black Angus also. They have the best consistency of marbling. Most cattle are raised in pasture and fed out the last month or so.

They say one fed out on mainly barley and some oats taste much better than one fed corn. Corn tends to toughen the meat.

Another practice you don't see much anymore is aged beef. By far the best if you can find it.

My neighbor slaughtered one a couple weeks ago and he sold me 60 lbs of T-Bone, sirloin, cube steak and hamburger for $100.

I hauled freshly slaughtered beef out of IA that had CO beef marked on the box.

 

We take ours to the butcher to kill, skin, and split. Then it hangs for 2 weeks. SO tender. I get back 2 sides of beef (cut into 3 or 4 pieces each, depending on the size of the critter) and butcher it from there. Costs me $80 for the kill fee and split.

We do everything on the smaller stock, but do not have anywhere to put a beef in the air to skin it, nevermind hang it.

 

Aging? Roseda does just that.


http://www.rosedabeef.com/knowbeef.html