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British Friesian
You’ve missed the two most important choices (and I’ll say Longhorm is the first)Just for a but of fun
Assume all are r4l and all fed the same
Like I said just a bit of fun but was mainly thinking about the mainline commercial breedsYou’ve missed the two most important choices (and I’ll say Longhorm is the first)
I agree.Aged, grass fed galloway! ??
Best marketing and hype.Wagyu allegedly
You sound like Dary or Squirilly Dan....??Wagyu allegedly
The best will definitely be grass fed and with yellow fat.
Same here, along with Kobe beef. Neither is an option on the list.Best I have had so far was a plump Jersey heifer.
Has to be fed on beer?Sussex is by far the best whether steer or heifers.
I had some Wagyu recently and thought is very dry and chewy.
No wonder its so expensive!Has to be fed on beer?
Sure, I accept it was some fun (although a Dexter as a mainline commercial breed?)Like I said just a bit of fun but was mainly thinking about the mainline commercial breeds
I agree the SC fat does little to nothing for flavour directly.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.
Out of date beer is ok for themNo wonder its so expensive!
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.