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Livestock
Livestock & Forage
Buying Top quality meat ? why so hard ?
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<blockquote data-quote="sheep breeder" data-source="post: 7221116" data-attributes="member: 46630"><p>Quality beef is down to personal choice of how people like their meat, in our house it has to be lean and not fat covered, talking of fancy cuts like the one Clive is on about would not be suited to us and our butcher would trim the fat in half to suit our taste. As some people have said here that the traditional butcher heifer is young and well covered with fat and 500kgs roughly and small cuts, a forward heifer is 600/650 kgs and not over fat cover and bigger cuts which we like and more mature, in France it is all nearly cow beef. Breed, feeding, age, weight and proper killing is big factors in the quality of beef, a taste test was conducted on different breeds and age etc and a Fr/ Holstein bullock came out on top in that test. A similar one was carried out in a different area and a Angus heifer won out in that taste test. As for butcher quality it is a skill set with the biggest factor being able to cut meat correctly. Worked in a meat factory which killed 600 a day with 4 boning halls going and a good boner was determined by how many knives he went through when boning.</p><p>The best beef I had recently was a 12 year old striploin out of the freezer off a red lim forward heifer, nothing wrong with freezer beef.</p></blockquote><p></p>
[QUOTE="sheep breeder, post: 7221116, member: 46630"] Quality beef is down to personal choice of how people like their meat, in our house it has to be lean and not fat covered, talking of fancy cuts like the one Clive is on about would not be suited to us and our butcher would trim the fat in half to suit our taste. As some people have said here that the traditional butcher heifer is young and well covered with fat and 500kgs roughly and small cuts, a forward heifer is 600/650 kgs and not over fat cover and bigger cuts which we like and more mature, in France it is all nearly cow beef. Breed, feeding, age, weight and proper killing is big factors in the quality of beef, a taste test was conducted on different breeds and age etc and a Fr/ Holstein bullock came out on top in that test. A similar one was carried out in a different area and a Angus heifer won out in that taste test. As for butcher quality it is a skill set with the biggest factor being able to cut meat correctly. Worked in a meat factory which killed 600 a day with 4 boning halls going and a good boner was determined by how many knives he went through when boning. The best beef I had recently was a 12 year old striploin out of the freezer off a red lim forward heifer, nothing wrong with freezer beef. [/QUOTE]
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Buying Top quality meat ? why so hard ?
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