Ever heard of the world's "four famous cattle"?
They are Kobe cattle in Japan, quinine cattle in Italy, Charlotte cattle in France and Angus cattle in Australia.
Today our protagonist is the "strongest king" of beef, the Angus cattle, which is one of the main beef cattle breeds in the United States, the United Kingdom, Canada, New Zealand and Argentina. Of the total number of beef cattle in the United States, Angus cattle account for nearly three-fifths. Our Newton Ranch's Angus Cow Jelly comes from the United States.
Originating in the north-east of Scotland, Angus cattle began to be identified individually around 1800 and raised as superior breeding beef cattle. The first Angus cattle in the world was Scotsman Hugh Watson. Watson lived in Angus, Scotland, and was a very good at choosing the black hornless cattle breed. So later this cattle were called Angus. Watson's two famous cows, one male named "Old Skip Class", originally named Old Jock in English, was born in 1842. The other mother, called "Old Granny", whose original English name was Old Granny, was born in 1824 and lived to be 35 years old and gave birth to 29 calves. The vast majority of the world's registered Angus cattle are descendants of these two cows.
Angus cattle
Since the introduction of Angus cattle to the United States in 1873, they have been carried forward in Australia, Canada, New Zealand, Chile, Argentina and other steak countries, and now they are everywhere Angus cattle, which can be described as cattle all over the world. In 1892, Angus beef cattle passed the good breed registration and declared the good breed meat breed. Because of their noble blood, as soon as they are born, they are destined to become the "food pets" of the upper class.
Each country has its own standards for measuring beef, so the grading of beef varies from country to country. But to a certain extent, the snowflake texture is the most intuitive reference coefficient, which can reflect the grade of beef, and the snowflake texture is the mixed distribution of the texture of muscle fat. A steak with a complex dense snowflake texture, its taste and meat quality are never inferior.
The Japanese grading method divides snowflake textures into 12 grades
Compared with Japanese Wagyu beef, Angus cattle are also rich in oil, and contain less calories, the meat is more chewy, Anders cattle are named because they are produced in the British Angus. Angus cattle also have different types and advantages and disadvantages, of which the black hair Angus is the best quality, in addition, only CBA certified is the top guarantee CBA is the USDA's certification of Angus cattle breeds.
It is worth noting that the breed of cattle is only meaningful for the meat quality performance of the "longest muscle of the back" of the cow, that is, the main cutting part of the steak, that is, the breed affects the quality and taste of the steak, and in general, the steak quality of the Wagyu and Angus cattle is the best.
Even with the same Angus beef, beef from different countries may taste very different. The pedigree of the cow, the environment in which it is raised, the way it is raised, and the way the beef is handled can all affect the taste.
The impact of feeding methods is obvious, and the taste difference between grain-fed beef and grass-fed beef is obvious. American Angus cattle are mostly raised in grains to enhance the marble texture and flavor of beef, so beef is tender and juicy, and the aroma of oil is strong. Australian Angus cattle are mostly grass-fed and free-range, beef is lean, and the cattle themselves are "wild game". In terms of color, the meat of grain-fed beef is bright red and fat milky white; the color of grass-fed beef is dark red, because the fat is slightly yellow due to the chlorophyll effect in the pasture.
Although the cost of grain feed seems to be higher than that of pasture, cattle ruminate for a long time when eating pasture, and grains are easier to digest and absorb, so the growth cycle of grain-fed cattle is shorter. And the grass-fed approach means investing longer time and space. Therefore, the choice of rearing method also comes from the cost measurement based on the natural and economic conditions of the region.
100% grass-fed beef [top left], 90 days grain-fed beef [top right], 180-day grain-fed beef [bottom right], grain-fed beef [bottom left]
Grass-fed meat means that cattle eat hay until they are out of the pen, while grain-fed cattle feed the cattle for several days before they leave the pen to compost the grain. The 100-day grain feeding we see and the 200-day grain feeding refer to the 100 and 200 days of grain feeding before the cattle are released, which is more expensive.
Grain-fed meat is high in fat, which is the snowflake pattern in beef. The longer the grain feeding time, the more snowflakes there are. Usually, western steaks use grain-fed beef because the meat is more tender and flavorful than grass-fed beef. Grain-fed beef is fed for more than 100 days, and the cost is twice as high as grass-fed.
Angus cattle have good meat performance, high carcass quality, more meat, and good muscle marbling. In contrast, it is not as fat as Japanese wagyu beef, nor as woody as China's cattle, and its palatability is better.
Newton Ranch's Angus beef, tender and tight muscle layers, deep, smooth, varied and uniform, high-quality meat characteristics to achieve an Angus beef tender and smooth taste. The texture is tight and even, the snowflake pattern is evenly distributed, the taste is mellow and juicy and sweet, mellow and chewy. No matter how you cook, you can't stop the surprise of the entrance, the steak is juicy and flavorful, and the stewed meat is soft and unique.
Black coat and hornless are important features of Angus cattle, so they are also called hornless black cattle
There are generally two methods of grain feeding, grass feeding with forage and grain feeding with grain. Grain-fed Angus beef tastes more delicate than grass-fed beef. Raised to a certain reproductive age, The Angus cattle of Newton Ranch use natural grains for 180 days of fattening, so that the muscle tissue is evenly distributed, and the pattern determines the grade of beef.
After the end of the grass-fed period, a mixture of corn, soybeans, rice and other grains is added to increase nutrition for the cattle
Each of our cows is labeled with ear tags at birth, documenting its growth process and production and marketing history. Scanning the ear tag can quickly query its data from the ranch to the processing slaughterhouse. Therefore, we guarantee that every cow is safe.
Every cow has its own identity
Every piece of Angus beef at Newton Ranch is originally cut and original; no water injection, no glue injection, no fat injection, no marinated, no additives; maintaining the essence of beef delicious and pure taste, known as "plain beef". Not all beef dares to be "plain".
Newton Ranch's Angus beef has to be eaten at 3-5 degrees Celsius after 72 hours of acid removal, and the taste is the best; the steak is better after secondary acid removal; this is mainly because of the natural decomposition of the protein fibers in the beef.
Good meat quality needs to be carefully processed, follow-up processing to increase the flavor of beef, because the entire muscle of the freshly slaughtered cow is in a state of tension, so the beef is not the fresher the better, the so-called ripening is also known as "acid discharge", that is, the beef is hung in a specific temperature and humidity refrigeration for a period of time, generally zero degree Celsius, humidity 50%, in this process, the use of beef itself protein into natural enzymes and its external microbial effect to soften the tissue, so that the original tight meat to relax to improve the tenderness of beef, Juicy and flavorful, such as the fiber is dissolved by natural enzymes, the taste and limit can reach the optimal value.
After the acid discharge, the meat quality, tenderness and flavor are more superior, not only sweet and soft, rich and mellow, often accompanied by nut aroma, which is the embodiment and value of the acid drainage effect.
There are thousands of beef dishes, and steaks are either fried or grilled. Xiao Dun is still that sentence: good beef is worth playing once back to basics.