Beef Facts

Hello everyone! Today we are talking about all sorts of beef facts! So, all the beef/meat we carry in our shop is boxed beef so it is inspected before we get the primal pieces and break it down from there. This was we have a better quality control of everything. 

Did you know there are 5 prominent cattle breeds in the US?

Angus, the black cows everyone associates meat with. They are called angus only because their color. They are popular with farmers and ranchers because they are good mothers and are very good at converting their feed into high-quality meat.

Charolais cattle, (pronounced “char-lay”) originated from France and were brought to the U.S. in the mid-1930s. Charolais are generally white or creamy white in color. Charolais cattle can withstand cold temperatures relatively well and they are more heat tolerant than darker hided breeds.

The Hereford breed, (pronounced “her-furd”) was developed in England nearly 250 years ago by farmers who needed cattle that were good at converting native grass into lean muscle. They are generally a reddish-brown color with white markings, especially on their face.

The Simmental cattle breed is one with multiple color variations – there are both red and black Simmentals. They were introduced to the United States in the late 19th century because of their docility and mothering abilities.

 Red Angus cattle! Although they are not raised as widely as black Angus, the beef Red Angus cattle provide offers similar marbling and flavor. These cattle are more heat tolerant than their black-hided relatives and are a docile cattle breed with good mothering traits.

As always we want to Thank the Beef It's What for Dinner team for giving us these facts and letting us use them to inform you guys! 

https://www.beefitswhatsfordinner.com/raising-beef/production-story