Posted by JimS on December 08, 2015 at 22:12:20 from (172.243.254.23):
In Reply to: Another cow question. posted by JayinNY on December 08, 2015 at 19:48:34:
Everything everyone says here is largely true.
However, while I was in school we went to a slaughter facility and saw various breeds of cattle slaughtered. When they were skinned and quartered it was dang near impossible to tell which was which. If all you do is watch cattle being processed, you might be able to tell.
I have people tell me they can tell if the meat comes from a steer, a bull, or a young heifer as well as breed when it is on the plate. I cry foul.
I worked in the wine business and people said the same thing about identifying regions. Unless you drink a ridiculous amount of wine, it is extremely difficult to tell. I could tell wine from my grapes but that is because I taste them as they ripen; the flavor is very familiar. If I drank that much wine to ID near varietals or regions, I would not be able to type this response.
Furthermore, I raise bottle calves. I frequently get dairy crosses that are all black. They bring a premium at the yard and sell as angus or angus cross. At many yards, anything black gets a higher price. It is silly.
We just put a Short Horn cross in the freezer. One of the best carcasses I have ever seen and one of the best eating, bar none. I have seen Simmental and Limousin steers that put Angus carcasses to shame. I thin it all depends.
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