Ken, I asked Laura.  She used to "judge" beef when she was in FFA back in high school.  Apparently, Angus muscle "marbles" the fat better, meaning the fat cells are dispersed through the muscles tissue.  Better marbling = better flavor.  The downside is that Angus, as Deri wrote, take a long time to finish out.  They don't convert protein very efficiently either.  Protein is the most expensive part of a food animal's diet.  Hereford's are cheaper to raise and the Spanish Longhorn will finish out on almost no protein and bad hay, but the beef is less flavorful because the fat tends to "rind" (run along the edge of the cut).

(Laura sez "hey" and she also sez, "a good analogy is a South Pacific Island native and the Australian Aborigine:  everything else being equal, if you feed these two guys the same diet for a year, the Hawaiian, having less efficient kidneys, will be more plump than his friend from "down under".  It's her analogy, not mine.  She's going through a weird phase right now.  Our younger daughter, Anna, is entering adolescence and I think her mom is retaking the trip qith her.  BTW, Laura's two years in remission this month!!!  YAY!!!!!)

Kyle

----- Original Message -----
From: ken barber <[log in to unmask]>
Date: Monday, April 5, 2004 11:24 pm
Subject: quiet list,  and a off subject remark

> first it has been very quiet here latly.
>
> 2nd. i was at the supermarket today and the had a
> particular cut of beef at one price and the same cut
> out of an angus for a full dollar above the other. i
> am curious. am i to believe that one cow taste
> different from another, all other things being equal?
>
> wheres my texan? he ought to know about beef.
>
> __________________________________
> Do you Yahoo!?
> Yahoo! Small Business $15K Web Design Giveaway
> http://promotions.yahoo.com/design_giveaway/
>