Black Angus Steak?

Question

Many,many resteurants advertise black angus beef as a suberb meat. How are they telling the difference between angus and other good cuts of meat???

Answer 1

Black Angus is a type of cattle known for the quality of its meat.

It is akin to the difference between a Chevy Cobalt and a Corvette.

Answer 2

Black Angus is the most common beef cow in the US and the meat is really mediocre at it's best. Takes a minimum of 6 months of exclusively grain feeding to get one up to restaurant quality. Most are now advertising natural grass grazing and fed. This actually makes for the stringiest, toughest, cheapest beef product available. Grain fed aged prime beef is a must if you want top quality. Angus is OK for fast food burgers. Personally I eat Charolais cattle which is the best in the world.

Answer 3

The Black Angus marketing association has most of America fooled. Once the skin is off the cow, no one can tell what kind of cow it came from. It has raised the price of beef artificially and is actually a big joke. The price paid by packers is 1.00 per hundredweight higher than other beef for no other reason.

Answer 4

Supposedly, it comes from certified breeders of Black Angus cattle, but it doesn't describe the quality. Beware : a lot of BA beef being sold is "USDA select" grade meat which is one step above dog food quality. A fine restaurant should be selling USDA Prime, (difficult to find in retail establishments). Buy only meat labelled USDA Choice or Prime. If there's a lot a grissle or it's tough, report it to your Health Department.

Answer 5

Dry Rub: 1 tsp Lowery's seasoning salt 1 tsp table-grind black pepper 1 tsp granulated garlic 1 tsp granulated onion 1 tsp Cajun spice Rub all sides of the steaks (I prefer a center cut rib-eye w/ good marbling) Let marinate as long as desired but at least until they reach room temperature (helps w/ the tenderness) whether you plan to pan fry, broil or grill, be sure that your surface is good and hot because you want to sear the outsides so that we trap the juices in. Lets say were grilling... Lay the marinated, room temperature steaks on the grill at about a 45* angle w/ the grates for around 3-4 minutes, turn them, don't flip them, to 45* the other direction for the same 3-4 minutes to give you the diamond shape grill marks. Flip and do the same to the other side for a good medium rare - medium. Remember that you only want to flip a steak over ONE time, flipping it more will only begin to dry it out. Brush w/ butter & serve with a beer battered onion ring or two and a sauteed whole button mushroom ~ Mark

Answer 6

very good question.

Answer 7

less fat. more lean