0

votes

What is your favorite breed of cattle for beef?

Answered on August 19, 2014
Created May 27, 2012 at 2:26 AM

There are so many different kinds of cattle breeds, and several different types in my local farmers market. I am suffering from a poverty of riches. I can't eat them all! So help me choose.

Do you have a preference? Does one breed consistently give you juicier ribeyes?

Here is some research comparing the breeds.

This article would make Dave Asprey proud. They compares the different breeds and they use ultrasound and other testing to determine ribeye marbling.

According to this article: "Genetic and environmental factors probably impact eating satisfaction more than other factors. Breed of cattle and diet appear to make the largest impact on all sensory attributes, such as flavor, juiciness, and tenderness."

As a side note, this joker is trying to patent a cut of beef.

8508fec4bae4a580d1e1b807058fee8e

(6244)

on May 29, 2012
at 01:59 AM

great links to references!

7e36094a0f7a2fbad24290225405220b

(2064)

on May 27, 2012
at 08:35 PM

What was even better was that the farmer (who is now a friend) cared enough to advertise the meat as 'grass fed'. It's not a big thing in England but he's committed to feeding them the way they should be fed! Brilliant!

Bf57bcbdc19d4f1728599053acd020ab

(5043)

on May 27, 2012
at 08:23 PM

I get grassfed Galloway here in Switzerland and love it.

A4216f1b1e1f5ab3815bd91700905081

(1646)

on May 27, 2012
at 05:34 PM

Either way, although dry aging reduces the moisture content, so I freeze it after aging because there are fewer ice crystals in the meat that way. It helps with texture.

65bf1ca7071028018c6d8305d0ddcd76

(3049)

on May 27, 2012
at 02:10 PM

This is literally how I spent yesterday: picking up my meat order from the farm and visiting the cows and chickens. Love knowing who cares for the animals I eat and how try live! I'm across the pond from you, in Vancouver, Canada (the farm is obviosly not in the city :)

43f469552cfd3be73fc88a9821b14986

on May 27, 2012
at 04:53 AM

Can you freeze it after drying? Or dry it after freezing? I am looking to buy in bulk.

Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

3 Answers

1
7e36094a0f7a2fbad24290225405220b

(2064)

on May 27, 2012
at 06:56 AM

I've had grass fed Belted Galloway last year and it was amazing. I am waiting for grass fed Hereford to go to the slaughter house soon. I am extremely lucky - I can walk through the village (in England) and visit the cattle in the field then eat them later!

Bf57bcbdc19d4f1728599053acd020ab

(5043)

on May 27, 2012
at 08:23 PM

I get grassfed Galloway here in Switzerland and love it.

7e36094a0f7a2fbad24290225405220b

(2064)

on May 27, 2012
at 08:35 PM

What was even better was that the farmer (who is now a friend) cared enough to advertise the meat as 'grass fed'. It's not a big thing in England but he's committed to feeding them the way they should be fed! Brilliant!

65bf1ca7071028018c6d8305d0ddcd76

(3049)

on May 27, 2012
at 02:10 PM

This is literally how I spent yesterday: picking up my meat order from the farm and visiting the cows and chickens. Love knowing who cares for the animals I eat and how try live! I'm across the pond from you, in Vancouver, Canada (the farm is obviosly not in the city :)

1
A4216f1b1e1f5ab3815bd91700905081

on May 27, 2012
at 04:29 AM

I find that breed is less important than handling. If I want a truly "steak house" steak at home, I dry age the beef.

Take a half sheet pan and line it with paper towels, put properly sized cooling rack in it, set the beef on top of the rack, and add another layer of paper towels on top of the beef. Place the rig in the lowest, furthest-back spot in your fridge. As little as 12-hours makes a difference, but a good 3 to 7 day aging makes a truly delicious steak. Turn the steaks every 12 hours, and change the paper towels at the same time.

43f469552cfd3be73fc88a9821b14986

on May 27, 2012
at 04:53 AM

Can you freeze it after drying? Or dry it after freezing? I am looking to buy in bulk.

A4216f1b1e1f5ab3815bd91700905081

(1646)

on May 27, 2012
at 05:34 PM

Either way, although dry aging reduces the moisture content, so I freeze it after aging because there are fewer ice crystals in the meat that way. It helps with texture.

0
65bf1ca7071028018c6d8305d0ddcd76

(3049)

on May 27, 2012
at 05:43 AM

Angus Hereford is the 100% grass fed variety available by me, and quite delicious.. I can't say for sure that its the best because I haven't gotten my hands on many other varieties. Belted Galloways (grass fed and finished on grain) are also available, but I really do prefer the grass fed flavor.

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!