"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 04-23-2011, 08:08 AM   #21
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Well, maybe it's my imagination, but I think I can taste the difference.

We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 04-23-2011, 08:31 AM   #22
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,201
I don't see a big price difference here, but I live in beef country. If I'm in Save On Foods, I buy Angus beef because that's what they've got. Its tasty. If I am in Safeway I buy whatever they've got...also tasty. Best beef is from the farm though.

The difference I notice is that Angus beef is better marbled. If you are careful about your meat purchasing though, you can get other beef that has excellent marbling. I don't notice a flavor difference though.

You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix is offline   Reply With Quote
Old 06-15-2011, 11:48 AM   #23
Assistant Cook
Join Date: Jun 2011
Posts: 8
Originally Posted by justplainbill View Post
Never had angus that I liked. Below is a pic of the type of beef I like. Had angus at a steakhouse last night . When I was offered a variety of dipping sauces, I suspected the worst; and my suspicions were confirmed.
Nice Porterhouse, huge fillet on that one. Unfortunately that is one of the first two steaks off of the Shortloin. The fillets are huge on the first two cuts but the top part or Strip, as you can see, is full of gristle. Better to opt for the next steak into that loin where the Strip leans out and the fillet is still full.
The Meat Roast
meatroast is offline   Reply With Quote
Old 06-15-2011, 04:58 PM   #24
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,837
The best beef is definitely from the farm. Before I hit a financial downturn, I used to buy a side of beef from a friend every fall. Oh, those tenderloins...melt in your mouth. It also depends on how long the meat can age. In Ontario, the provincial government (that would be Dullnut) changed the regs so the beef could only hang for 14 days. There was a definite difference between the beef that could age for 21-24 days and what we got the next year that was aged for 14-16 days (the most number of days my friend could stretch it--the inspector comes once/week).

Oh--I hope I can be in the financial position to buy a side of beef this year and have the freezer space for the same.

BTW, I prefer "Phyllis' beef" <g>.

I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote

beef, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:17 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.