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February 25, 2006 12:33 PM Subscribe
Do you cook angus beef differently from normal beef? I just bought some angus beef yesterday. I made some roast with angus beef the way I do with regular beef, and it didn't turn out how normal beef usually does.. does angus beef have any special properties I need to be aware of? Angus beef chuck eye shoulder vs beef chuck eye shoulder, or angus steak vs normal steak?
Do you cook angus beef differently from normal beef?
No.
posted by Wolfdog at 12:47 PM on February 25, 2006
No.
posted by Wolfdog at 12:47 PM on February 25, 2006
(although the short answer to your question is that it should not behave significantly differently from other kinds of beef. It tends to have a bit more marbling-- intramuscular fat-- than your average "choice" or "select" cut of supermarket beef, but less than you'd get from a prime cut. This should not make a major difference in most cases however.)
posted by dersins at 12:48 PM on February 25, 2006
posted by dersins at 12:48 PM on February 25, 2006
Best answer: Do you cook angus beef differently from normal beef?
The term "angus beef" is nothing more than a marketing term, such as "certified angus beef." Some marketing denotes a notable difference, like Copper River Salmon, but for the most part, these terms are often confusing or even just plain meaningless. The USDA specs are significant, however, but "angus" is not a USDA thing.
In short, there should be no significant difference in cooking between "angus" or not, but there will be differences between USDA choice and select and prime, etc.
Talk to a butcher. I mean, a real butcher, not the average guy behind the counter at a supermarket. You don't have to shop at the high-end markets all the time, but you can learn something from them.
posted by frogan at 1:24 PM on February 25, 2006
The term "angus beef" is nothing more than a marketing term, such as "certified angus beef." Some marketing denotes a notable difference, like Copper River Salmon, but for the most part, these terms are often confusing or even just plain meaningless. The USDA specs are significant, however, but "angus" is not a USDA thing.
In short, there should be no significant difference in cooking between "angus" or not, but there will be differences between USDA choice and select and prime, etc.
Talk to a butcher. I mean, a real butcher, not the average guy behind the counter at a supermarket. You don't have to shop at the high-end markets all the time, but you can learn something from them.
posted by frogan at 1:24 PM on February 25, 2006
What frogan said. You should familiarize yourself with USDA grades. Also, learn to spot good marbeling, because the bar for Choice and Prime keeps getting lowered, and even those grades mean less and less as time goes on.
posted by rxrfrx at 1:27 PM on February 25, 2006
posted by rxrfrx at 1:27 PM on February 25, 2006
FWIW - Angus is not just a marketing term, but nowadays it is probably more or less meaningless abroad, especially in the USA where the name has been appropriated by all and sundry and marketed aggressively. Aberdeen Angus is a breed of cattle and a good quality lean meat. Steps are now being taken to protect the name. [pdf]
In Scotland it is still viewed as one of the highest quality meats available. It may suffer from burnout elsewhere, but it is not just a marketing term. If you can find real Aberdeen Angus you will know the difference.
posted by fire&wings at 5:08 PM on February 25, 2006
In Scotland it is still viewed as one of the highest quality meats available. It may suffer from burnout elsewhere, but it is not just a marketing term. If you can find real Aberdeen Angus you will know the difference.
posted by fire&wings at 5:08 PM on February 25, 2006
Angus is an older breed of cow, so I'd say that it does denote a distinct type of beef, which I happen to prefer over Hereford for example. It's also usually easier to find grass raised Angus than other breeds, although I dunno why. Grass raised beef will taste quite different from different regions and have different fat content.
As for Copper River Salmon, that IS an example of a marketing technique and I say that having spent years in the fishing industry and also having eaten salmon from just about every stream in Alaska. The best are reds from Bristol Bay ;)
posted by fshgrl at 5:11 PM on February 25, 2006
As for Copper River Salmon, that IS an example of a marketing technique and I say that having spent years in the fishing industry and also having eaten salmon from just about every stream in Alaska. The best are reds from Bristol Bay ;)
posted by fshgrl at 5:11 PM on February 25, 2006
This thread is closed to new comments.
posted by dersins at 12:40 PM on February 25, 2006