This post is in response to a post on the Boston board from a Chowhound seeking an Angus beef source:
Not intending to pile on here, but I believe many consumers believe "angus" represents some kind of premium beef, but when it is touted, as in "certified angus beef" it is purely a marketing ploy. Angus are probably the most prolific beef cattle raised in the U.S. Angus in the U.S. is a breed of cow that is derived from Aberdeen Angus, which originated in Scotland. The other distinction of angus cattle is that they do not have horns.
When considering acquiring good beef, I believe it is more useful to focus on the USDA grade assigned, no matter what the breed of cow, and whether or not the cow was grass fed or corn fed. Most beef available for sale in the U.S. is corn fed. If you are willing to pay the money, then grass fed beef that is classified as Prime is what you would strive for. In terms of getting a good deal and good beef, you would probably want to investigate your local, independent butchers, they can tell you where their beef came from and whether it is grass fed or corn fed.
One other major factor in the taste of beef, is whether or not it has been aged. There are two aging processes, wet aging or dry aging. Supermarket beef is not aged. (High end steakhouses have their own aging facilities, which helps them control the quality of the process.)
I am sure other 'hounds with more knowledge than I might have something to add here.
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