davidroberts30
Member
- Location
- pembrokeshire
Just for a but of fun
Assume all are r4l and all fed the same
Assume all are r4l and all fed the same
Best eating beef breed
- Thread starter davidroberts30
- Start date
- Location
- North West England
Best I have had so far was a plump Jersey heifer.
- Location
- North Somerset.
How far did it travel and how long was it rested before slaughter and how long was it hung and how was it cooked? All of these points have more of a bearing on its eating quality than breed particularly when graded the same .
M-J-G
Member
As I've said on here before, I've retailed beef for some time, have found breed and the sex of the animal to make little to no difference.
However, kowing how to feed and manage animals does.
However, kowing how to feed and manage animals does.
Stw88
Member
- Location
- Northumberland
Aged, grass fed galloway! ??
- Location
- Devon
How many people in the world are in a position to answer that question?
If you have killed your own its likely to be better in the first place, otherwise how do you know what you are eating and how do you get chance to try all for a comparison?
If you have killed your own its likely to be better in the first place, otherwise how do you know what you are eating and how do you get chance to try all for a comparison?
- Location
- South Devon
South Devon X Angus heifer
spin cycle
Member
- Location
- north norfolk
got some dexter beef from a local butcher that'd been raised locally.....best i've tasted ever...i voted dexter steer....who voted heifer 
michael N123
Member
Wagyu allegedly
Timbo
Member
- Location
- Gods County
You are all assuming that the person driving the cooker knows how to cook it, which the majority don't.
I could easily make a 28 day matured Angus / Hereford steak taste of dry cardboard and a similar piece of cow brisket taste beautiful.
I could easily make a 28 day matured Angus / Hereford steak taste of dry cardboard and a similar piece of cow brisket taste beautiful.
It's a difficult question, as pointed out. Many of us have eaten plenty of our own, but might not have experienced -or known- others breeds.
And it is also true that when you're having a 'home kill', the chances are it's a more trad butcher, who treats both the live animal and the hung carcass differently/better.
Something I would say is that of the dozens of Belted and Riggit Galloways and crosses I helped consume (I always try to make sure I get a choice cut or two from each bullock we retail).... even the scrawny rake at the end of winter when we're short of a beast for the knife might eat just as tender as the plump butterball we've corned for weeks and weeks. It's only the yield/versus kill cost that makes a financial difference.
(additional fat cover improves cooking and flavour, but I've killed plenty with no fat cover at all, and they almost all eat really well...there's a lot of baloney talked about this)
It's a common misconception that because the butcher trade like high yielding carcasses, that they must be best. Not in my experience.
I've helped eat a few South Devons, and prefer Galloway.
Never heard anything but good of Dexter beef...but still wouldn't have em on the place!
Horses (forgive the pun) for courses....but the answer is...Riggit Galloway, by an upland country mile.
And it is also true that when you're having a 'home kill', the chances are it's a more trad butcher, who treats both the live animal and the hung carcass differently/better.
Something I would say is that of the dozens of Belted and Riggit Galloways and crosses I helped consume (I always try to make sure I get a choice cut or two from each bullock we retail).... even the scrawny rake at the end of winter when we're short of a beast for the knife might eat just as tender as the plump butterball we've corned for weeks and weeks. It's only the yield/versus kill cost that makes a financial difference.
(additional fat cover improves cooking and flavour, but I've killed plenty with no fat cover at all, and they almost all eat really well...there's a lot of baloney talked about this)
It's a common misconception that because the butcher trade like high yielding carcasses, that they must be best. Not in my experience.
I've helped eat a few South Devons, and prefer Galloway.
Never heard anything but good of Dexter beef...but still wouldn't have em on the place!
Horses (forgive the pun) for courses....but the answer is...Riggit Galloway, by an upland country mile.
Mr Mackay
Member
- Location
- HMP Slade , Shropshire
Best we ever had was a Brown Swiss steer. The butcher who did him for us said he had not seen marbling on an animal like that for a long time and refused to believe it was a BS!!
Stated that meat like that would sell well in Harrods !!
It was the best testing beef ever ,too - melt in the mouth stuff !!
I am reminded of Rick Stein doing a taste challenge with 4 pr 5 different beefs a few yrs ago and the Guernsey x steer came out top I think
Stated that meat like that would sell well in Harrods !!
It was the best testing beef ever ,too - melt in the mouth stuff !!
I am reminded of Rick Stein doing a taste challenge with 4 pr 5 different beefs a few yrs ago and the Guernsey x steer came out top I think
Princess Pooper
Member
- Location
- East Mids
Holstein beef is very good and beautifully marbled if fed properly.
ollie989898
Member
I prefer the breed that gives Tesco Lasagne it's flavour...
Most modern meat is too lean I would venture. Needs to be grown longer and hung for longer. Like the French do.
Most modern meat is too lean I would venture. Needs to be grown longer and hung for longer. Like the French do.