User Panel
Posted: 8/5/2019 7:57:17 AM EDT
https://www.wsj.com/articles/the-new-trend-in-steak-old-beef-11564997401
Seriously? Restaurants are actually trying to sell old beef (dairy) as a European experience. I grew up on a dairy farm. Much of the meat me had was from old dairy cows. Let me tell you....IT SUCKS! When we used to complain about how tough it was, dad would say, "it'd be a hell if a lot tougher if there wasn't any". Dad always has a way with words. |
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I would be amazed that a talking a cow is taking my order and wondering when the acid was going to wear off.
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I only order from the waitress
Holsteins have short memories and cloven hooves that don't hold pencils very well. |
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No, but then again, I've never requested that my steak come from a specific breed or age of cow. I wouldn't know what would be a good age or breed, anyway.
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What are they going to make dog food out of?
think of the puppies |
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Eh, I only buy Utility Grade anyway. Who cares? 1 year, 8 years, it is gonna come out looking the same.
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If she was fed corn for 90 days or more then I would. Otherwise no way. Grind the whole thing in burger.
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Huh, I guess I've never thought about a cows lifespan. Didn't realize that they're full weight at around two years. I assumed that it would take longer.
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But what if that cow drank a lot of beer and got regular massages?
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I recently had steak that came from a Brown Swiss. It was great. However it wasn't from an old milk cow. It was from a Brow Swiss steer raised for beef.
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Apparently the National Cattlemen's Beef Association is hard at work for all their members, even the minority.
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Last time we were in Vegas, we were looking for a new steak house to try. Ran across one that was highly touted/advertised to be the new "best".
Their steak menu consisted of "8-12 oz. Ribeye, selected from 13 yr. old Holstein cows". I raise beef, and custom feed steers for quite a few people...that ain't what we're looking for. We had a cocktail, thanked the waiter, and got up and went somewhere else. If they can convince the masses that 13 yr. old (or 8 yr. old) Holstein ribeyes are something desirable, they've got a hell of a marketing future, is all I can say. Edit to Add... Braum's, a burger chain that also sells lots of dairy products, has probably the best burgers of any burger joint I have ever tried -- and I believe they use only cull dairy cattle for their burgers. But, they're NOT serving steaks. |
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Some of the tastiest beef I've had is from a jersey steer. Dairy cattle taste fine, just don't have as much meat under the hide.
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I'm doubtful the cow would get the order correct - I don't care how old it is...
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I'd give it a shot. I've heard people say the best steak they ever had was aged well and from an old bull. I know I prefer the taste of meat from an old buck over that of a young deer. Sure the young deer is more tender, but the older deer has more flavor.
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Quoted:
https://www.wsj.com/articles/the-new-trend-in-steak-old-beef-11564997401 Seriously? Restaurants are actually trying to sell old beef (dairy) as a European experience. I grew up on a dairy farm. Much of the meat me had was from old dairy cows. Let me tell you....IT SUCKS! When we used to complain about how tough it was, dad would say, "it'd be a hell if a lot tougher if there wasn't any". Dad always has a way with words. View Quote |
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I have actually had something very similar and would NEVER do it again on purpose.
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For the Euro market, they tend to like a lean cut. Same with horse meat, very lean.
In the US, we tend to prefer a ton of intra muscle fat for the flavor in our beef. The grass fed market in the US produces a product somewhat similar to the Euro market preferences. Dairy cows tend to have very lean cuts. Except Jerseys. Jersey's tend to have a ton of intra muscle fat, but are smaller framed, and as a result, smaller cuts of meat. |
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Quoted:
For the Euro market, they tend to like a lean cut. Same with horse meat, very lean. In the US, we tend to prefer a ton of intra muscle fat for the flavor in our beef. The grass fed market in the US produces a product somewhat similar to the Euro market preferences. Dairy cows tend to have very lean cuts. Except Jerseys. Jersey's tend to have a ton of intra muscle fat, but are smaller framed, and as a result, smaller cuts of meat. View Quote |
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Quoted:
Dairy cow fat tastes different in my opinion. View Quote Put Jersey bulls on large frame Charolais cows, and feed them out like a traditional beef breed, and the the output can be fantastic. But you would likely get the same result with traditional beef breeds with less inputs and/or higher average weight gain per pound of inputs. |
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Quoted:
This is a job for @stutzcattle View Quote If that 8 yr old cow is grass-fed, fuck off. I ain't eating that shit. |
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Another point...This is pure marketing. There is no movement by the public to have this product. This is a high end restaurant that is selling a "premium" product. People with money will buy it and claim it's great, because they just dropped a ton of money on it.
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Quoted:
Another point...This is pure marketing. There is no movement by the public to have this product. This is a high end restaurant that is selling a "premium" product. People with money will buy it and claim it's great, because they just dropped a ton of money on it. View Quote Fuck it. It's their money, and I don't care how they spend it. Just don't try to sell me trash meat and claim it's the pinnacle of what I should be tasting. |
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Quoted: "Working" (wording from article) dairy cows generally put calories into producing milk, not muscle. Burger is the best option, roasts and steaks are tough. View Quote > cattle feedlot is my thing. |
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Maybe. If done right.
What Do Steaks from a 15-Year-Old Cow Taste Like? — Prime Time |
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Quoted: It's possible to get a good steak from an old cow, it's just not likely. Cull cows aren't what I'd choose for quality steaks. As for breed, most of the chain steakhouses use a lot of dairy beef. They are fed out just like any other breed. There's a saying in the beef business..."There's as much variance within breeds as there is between breeds". You can get a shit steak from a registered Angus, just like you can get a great steak from a Holstein steer. If that 8 yr old cow is grass-fed, fuck off. I ain't eating that shit. View Quote I used this particular experience to draw the conclusion that dairy cow fat sucked. It was spurred on by my buddy the "cattleman". He called it butter fat from dairy cows. He is not above talking out of his ass, but I took his point of view because I was clueless. I appreciate your insight. |
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Quoted:
Some of the tastiest beef I've had is from a jersey steer. Dairy cattle taste fine, just don't have as much meat under the hide. View Quote Great hamburger and smaller but amazing steaks |
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That's pretty much what you got in Idaho Falls until the mid 90s. They called it "prime". Better quality restaurants started serving Kansas/Nebraska prime until mad cow disease doubled or tripled the prices. Raising your own beef(food in general) is common here and the local palet did not sophisticate until very recently.
Dairy cow's have no/little flavor even tho fed high protein diets. Laying Hens are similar, giving their energy to egg production. |
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Quoted:
We feed them straight shell corn and protein pellet, they are able to get fat if fed enough corn. > cattle feedlot is my thing. View Quote View All Quotes View All Quotes Quoted:
Quoted: "Working" (wording from article) dairy cows generally put calories into producing milk, not muscle. Burger is the best option, roasts and steaks are tough. > cattle feedlot is my thing. |
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This is interesting. My experience was a buddy had an old dairy cow butchered. I do not know the circumstance. He brought steaks to work they sucked bad. He brought a roast to work we threw it away. I used this particular experience to draw the conclusion that dairy cow fat sucked. It was spurred on by my buddy the "cattleman". He called it butter fat from dairy cows. He is not above talking out of his ass, but I took his point of view because I was clueless. I appreciate your insight. View Quote View All Quotes View All Quotes Quoted:
Quoted: It's possible to get a good steak from an old cow, it's just not likely. Cull cows aren't what I'd choose for quality steaks. As for breed, most of the chain steakhouses use a lot of dairy beef. They are fed out just like any other breed. There's a saying in the beef business..."There's as much variance within breeds as there is between breeds". You can get a shit steak from a registered Angus, just like you can get a great steak from a Holstein steer. If that 8 yr old cow is grass-fed, fuck off. I ain't eating that shit. I used this particular experience to draw the conclusion that dairy cow fat sucked. It was spurred on by my buddy the "cattleman". He called it butter fat from dairy cows. He is not above talking out of his ass, but I took his point of view because I was clueless. I appreciate your insight. |
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Quoted: Let's say you've got a 1600# working dairy cow...For her to "finish out" she's going to have to weigh about 2200# at slaughter. Then "maybe" she'll taste decent. No one does that though. There's no money in it. View Quote Most people are missing the "working dairy" part. It's not uncommon to raise dairy feeders for beef, but taking an 8-13 yr old dairy cow and selling it as beef (steaks) it ridiculous. https://www.drovers.com/article/differences-between-beef-and-dairy-are-not-always-black-and-white |
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We’re thinking of putting on some Brahmin cattle to our pasture. They seem to eat scrubby stuff and don’t skinny down too much in the winter. How do those taste?
@stutscattle |
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No, but then again, I've never requested that my steak come from a specific breed or age of cow. I wouldn't know what would be a good age or breed, anyway. View Quote |
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The certified Angus thing is kind of a marketing ploy, if not a scam.
Angus is great beef, no doubt, but it comes in all grades from dog food to prime. And, numerous other "beef" breeds produce similar quality, both great quality and shit. And, and, there can be as much variation within a breed as there is between some breeds. Big part of the equation (if not the single most important part of the equation, assuming a decent animal to begin with) is how it is feed out. Poorly finished Angus is indistinguishable from poorly finished Hereford or Beefmaster. Personally, I will take an F1 of any beef breed crossed with another beef breed. |
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While I wouldn't have any reservations about eating an 8 year old Holstein, I would turn it into things like stew meat, jerky, shredded beef for tacos/burritos, or other cuts that would be used for very slow, long cooking times that would break down the toughness a little more while still leaving the meat useful.
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