- Location
- Ceredigion
British Friesian
Best eating beef breed
- Thread starter davidroberts30
- Start date
- Location
- Bury St Edmunds, Suffolk
You’ve missed the two most important choices (and I’ll say Longhorm is the first)
- Location
- East Sussex
Sussex is by far the best whether steer or heifers.
I had some Wagyu recently and thought is very dry and chewy.
I had some Wagyu recently and thought is very dry and chewy.
- Location
- N.Lincs
@Wolds Beef where are you???
Lincoln Red has always done well in the Smithfield Rib of Beef competition..
Robert Needham (centre) alongside his son John (right), and President of the Lincoln Red Cattle Society, Alan Hargreaves (left). Photo credit: Tim Scrivener
Lincoln Red has always done well in the Smithfield Rib of Beef competition..
Robert Needham (centre) alongside his son John (right), and President of the Lincoln Red Cattle Society, Alan Hargreaves (left). Photo credit: Tim Scrivener
In the 16th century, King James I was invited by a well-to-do family to a banquet in Lancashire.
Wanting to impress the King, the family served the best cut of meat that money could buy, a loin of White Park beef.
So impressed was the King by this magnificent feast he asked the butler to tell him more about the beef he was dining upon.
The butler responded and said it was a loin of White Park beef from Dinefwr. With that, the King picked up his carving knife and struck the meat while he announced 'Hence forth, thou shall be called ‘Sir Loin’.
Wanting to impress the King, the family served the best cut of meat that money could buy, a loin of White Park beef.
So impressed was the King by this magnificent feast he asked the butler to tell him more about the beef he was dining upon.
The butler responded and said it was a loin of White Park beef from Dinefwr. With that, the King picked up his carving knife and struck the meat while he announced 'Hence forth, thou shall be called ‘Sir Loin’.
kiwi pom
Member
- Location
- canterbury NZ
No idea, whatever's on the supermarket shelf when I'm in there. Don't buy much beef to be honest other than mince and something cheap for a stir fry or crock pot stew. The 'good' bits tend to be too expensive.
Lot of nonsense talked about breed in my opinion. People that kill their own usually claim theirs is the best. Cant all be right.
Lot of nonsense talked about breed in my opinion. People that kill their own usually claim theirs is the best. Cant all be right.
davidroberts30
Member
- Location
- pembrokeshire
Danllan
Member
- Location
- Sir Gar / Carms
The best will definitely be grass fed and with yellow fat. After that it's down to expertise in breeding, selection and taste, which will inevitably lead to one of the breeds from South-West Scotland. Although we used to rear some very good Brafords and the meat was superb - it was also effectively free and was braaied very well and served with large amounts of beer...
As a related aside... the best meat I have ever eaten has been hartebeest, every time delicious.
Although we used to rear some very good Brafords and the meat was superb - it was also effectively free and was braaied very well and served with large amounts of beer... As a related aside... the best meat I have ever eaten has been hartebeest, every time delicious.
I agree.
Best marketing and hype.
walesfarmer
Member
The current project BeefQ is aimed at looking into beef eating quality in Wales (although a general indicator for the UK I presume) http://www.beefq.wales/
From what I've been told eating quality is influenced much more by cuts, cooking method and animal handling pre and post slaughter as opposed to breed alone
BeefQ are currently doing a consumer panel roadshow to taste beef of consumer perception against their scoring computer model- a good chance for some free beef! Info on the website
From what I've been told eating quality is influenced much more by cuts, cooking method and animal handling pre and post slaughter as opposed to breed alone
BeefQ are currently doing a consumer panel roadshow to taste beef of consumer perception against their scoring computer model- a good chance for some free beef! Info on the website
FonterraFarmer
Member
- Location
- Waikato, New Zealand
You sound like Dary or Squirilly Dan....??
- Location
- South Devon
The best will definitely be grass fed and with yellow fat.
Probably butterfat from its mother's milk that it stored as a calf.
FonterraFarmer
Member
- Location
- Waikato, New Zealand
- Location
- Bay of Plenty NZ
Same here, along with Kobe beef. Neither is an option on the list.
- Location
- Bay of Plenty NZ
Has to be fed on beer?
- Location
- East Sussex
No wonder its so expensive!
- Location
- Bury St Edmunds, Suffolk
Sure, I accept it was some fun (although a Dexter as a mainline commercial breed?)
I remember the Country Life did a pretty indepth and fair tasting experiment and Longhorn topped it, Galloway was second or third.
M-J-G
Member
I agree the SC fat does little to nothing for flavour directly.
But with the lean cattle that you have killed, how do you get them to hang for 4 weeks weeks without drying out and going dark.
M-J-G
Member
We can't get our abattoir to hang for more than 3 weeks, so it isn't an issue. 2 1/2 weeks is the norm.
- Location
- Huntingdon
Holstein / Frisian
they have evolved to store fat within the muscle as an energy source for milk production. for me milk comes in a bottle but but when fed well taste very very good??. its just hard to convince someone that some hat rack dairy breed will taste better than the picture off the Coleman advert.
this is of course only when all the simmental beef has sold out due to popular demand
they have evolved to store fat within the muscle as an energy source for milk production. for me milk comes in a bottle but but when fed well taste very very good??. its just hard to convince someone that some hat rack dairy breed will taste better than the picture off the Coleman advert.
this is of course only when all the simmental beef has sold out due to popular demand