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Been meaning to mention.........

Goose

Goose

Well-known Member
Our daughter was in Fort Worth, Texas last week for a conference.

One evening she and a co-worker went out to a steak house. In conversation, they asked the waiter where their steaks came from.

He replied, "Nebraska", not realizing he was talking to a couple of gals from Nebraska.

Apparently the cooler climate has something to do with how the meat marbles.
 
I know lots of texas beef is finished on milo because of the lack of and cost of corn. (shipping corn in is expensive) the color of the meat and the marbling is much different between corn and milo.
 
Texas was #13 in terms of corn produced in 2015. Think there is plenty here for the cattle to eat. Where the beef comes from is more a matter of marketing rather than anything else.
 
I know one thing. I can tell the difference in a hog finished out on "Show Gilt Corn" vs run of the mill Milo. I made that mistake only once. On beef, lots of supermarket beef is grass fed these days, (USDA Select) and finishing is not all that much. The Angus upper cuts you can tell by the marbling that they are corn finished. I know daddy got his premium, restaurant quality Angus beef from Kansas City meat packers who only sold corn finished prime animals and aged the carcasses for 2 weeks prior to shipping. Steaks would melt in your mouth.
 
A middle aged man I knew when he was a kid was telling my dad that he had to sort out some "black cattle" to sell to the local packing plant that only sold "Black Angus Beef". I know there are a lot of beef cattle that are black and maybe have some angus in them, but are far from 100% angus. I have also heard of black Simmental, that would probably qualify. Sounds like a marketing scam to me. This is in central Iowa if you care. If you breed an Angus bull to Holstein cows you will get predominantly black calves. They will be really tall "Angus" but who will check the DNA?
 
Read up on CAB. No, they don't have to be Angus, but they have to be a certain percentage black and have guidelines they have to meet. Basically to eliminate dairy breeds and have to grade good. It's good beef. An all black Holstein won't make it. No, I'm not an Angus guy.
 
I was eating in a restaurant in Mississippi once and asked the waitress if their potatoes were genuine Idaho potatoes as it said on the menu. She assured me that they were Idaho potatoes. But I could see through the kitchen door that they were using potatoes from a sack of Red River Valley potatoes from North Dakota!
 
I was told it's so hot in Texas, the cows are fully cooked in the pasture before they are soldered.
 
(quoted from post at 00:35:11 03/18/17) was in florida last month, someone told us there was more beef cows in florida than texas?
Click to expand...

Evidently someone in Florida needs to do a google search because it appears Texas ranks 1st & Florida ranks 16th.

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I've been out of the cattle business long enough that I don't know the nicknames anymore. Is a black with a white face still called a 'baldie'?
 
Comm-on George. Be nice. Add the Brahman (⅜-⅝) for heat, fly, and poor feed tolerance and you have Brangus, the preferred breed around here and mine.
 


Sorry if I offended anyone in Texas. I was just repeating what my BIL, who lived in Texas would say about the beef and heat. But slow cooking beef is a good thing, right?
 
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