is angus a grade of beef?
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A: Quality, plain and simple. Only truly elite beef surpasses the USDA's stringent Prime standards, AND meets all 10 of the brand's quality specifications. Only 3% of beef achieves the high standards of Certified Angus Beef ® brand Prime. And marbling is key to its incredible flavor and tenderness.
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Beef sold for stew (that is, trimmed and cut into bite-size cubes) is generally chuck or round—tough cuts that become tender and flavorful when slowly simmered in liquid. Beef round cuts (bottom and eye) are generally leaner than chuck (shoulder, leg and butt) and very well-suited to stew.
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Not just beef can be considered lean. The pork checkoff have six cuts that they consider to be lean meats. These cuts include pork tenderloin, a boneless top loin chop and a sirloin roast.
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The meat has a fantastic strong, rich flavour – it's probably the best beef we produce when it's done right.” There's the rub. It's not easy to turn hard-working dairy cows into premium beef. They need to be “finished” with a grazing period so they can recover from the exhausting milk production process, and fatten up.
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Angus are renowned as a carcass breed. They are used widely in crossbreeding to improve carcass quality and milking ability. Angus females calve easily and have good calf rearing ability. They are also used as a genetic dehorner as the polled gene is passed on as a dominant characteristic.
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While USDA Prime does taste great, USDA Choice Grass-Fed steaks tasted better. We also found that despite minor differences between Certified Angus USDA Choice and regular USDA Choice, and USDA Prime, there was not a big enough difference to warrant the large price increase. So no, USDA Prime probably isn't worth it.
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Beef usually comes from a castrated male, a "steer". The meat of a calf is "veal". "Ox" is a general term for a cow, heifer, bull, steer, calf, buffalo, beefalo, etc. (both domestic and wild species), but it is not used much any more.
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That refers to the makeup of the meat, not its nutritional content, Underly told us "80/20" means a breakdown of 80 percent lean beef to 20 percent fat, typically ground chuck. "85/15" is 85 percent lean and 15 percent fat (ground round) and "90/10" is 90 percent lean and 10 percent fat (ground sirloin).
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You can build a superb diet by starting with a base of 85% lean ground beef for adults, and 88% lean for puppies. The total fat amounts are within all standards and the diet has ample tryptophan. It's a good start and it now becomes easy to balance the fats and add the necessary minerals and vitamins.
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All are bred and raised specifically for the quality and quantity of the meat they provide. The cattle in this class are treated differently. ... The female stock is not bred; they remain heifers and are raised, fed and fattened along with the steers to provide beef equal in quality to that of any steer.
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Angus is a masculine given name in English. It is an Anglicised form of the Scottish Gaelic and Irish Aonghas, which is composed of Celtic elements meaning "one", and "choice". A variant spelling of the Scottish Gaelic name is Aonghus. The Irish form of the Scottish Gaelic name is Aengus.
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Humans have been eating beef since prehistoric times. ... Beef from steers and heifers is similar. Depending on economics, the number of heifers kept for breeding varies. The meat from older bulls, because it is usually tougher, is frequently used for mince (known as ground beef in the United States).
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According to USDA, all quality-graded beef or lamb carcasses must also be yield graded. In beef, the yield grades estimate the amount of bone- less, closely trimmed retail cuts from the high value parts of the carcass – the round, loin, rib, and chuck.
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Kobe beef is a special grade of beef from (Wagyu) cattle raised in Kobe, Japan. These cattle are massaged with sake and are fed a daily diet that includes large amounts of beer. This produces meat that is extraordinarily tender, finely marbled, and full-flavored.
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Difference Between Ground Beef & Ground Round. Although ground round can be called ground beef, ground beef cannot be called ground round unless it is made of all round beef cut. Ground round is seen as being an overall healthier choice because of the natural fat content in the round cuts of beef.
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The difference between Grade AA, A, and B eggs. ... Each USDA grade is a mark of the egg's quality. Grade AA eggs are the highest quality whereas Grade B are the lowest. Egg graders determine quality based on the egg's: shell, white, yolk, and air cell.
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Beef cattle are cattle raised for meat production (as distinguished from dairy cattle, used for milk production). The meat of mature or almost mature cattle is mostly known as beef. In beef production there are three main stages: cow-calf operations, backgrounding, and feedlot operations.