What Breed Makes the best Beef?

Ok, so what breed or breed crosses do everyone thinks makes the best "overall" quality meat?

Galloways, and their crosses give you high yielding carcasses with abundant marbling, minimal backfat, with large ribeyes.  Not to mention very flavorful, tender and juicy steaks.  Galloway beef is low in lower in cholesterol, but doesn't give up the flavor and tenderness.

In 2008 or the first time in the history of the Midland Bull Test and sale, a Murray Grey bull scored a perfect 10 on the genetic test for marbling and a near perfect 9 on the genetic test for tenderness. No bull of any breed has ever performed so well before. [8]

mind you theres been what a total of err 85 or so grey bulls that ever went threw midland, compared to how many head of other breeds? My votes for the murray grey.

Wayguli beef is by far some of the best beef I have ever had, Waygu X Tuli.  Tender, juicy , flavorfull, and easy to feed.  The only down side is that they finish light and you get a lower yield come harvest.  But if you want a good steak I highly recommend it.

In a round-about way, I agree with Diamond.  For the longest time, I was die hard angus eater.  Then we got a few shorthorn cows and was very high on the shorthorn steaks we raised.  We began crossing the angus cows with shorthorn bulls and this is where its at folks!  We butchered the first angus x shorthorn critter for our own freezer last spring and WOW!  It is awesome - just how you like it, tender, juicy, no extra fat, just perfect.  Our carcass data was astounding on the angus x shorty cattle and our eating experience has been second to none.  The Murray Grey breed was developed in Australia when somehow a grey critter was produced when a white shorthorn cow was mated to a black angus bull - or vise versa? I don't remember exactly, but the Murray Grey is in-fact a true British composite of shorthorn and angus and from my experience, I totally buy the story Diamond tells of the MG bull scoring so well on the genetic tests for marbling and tenderness.  Just my ramble.

Look into Heartbrand Beef, they use a breed called Okioshi (sp?). The best of them grade 7 and 8 points above prime

aandtcattle said:

The Murray Grey breed was developed in Australia when somehow a grey critter was produced when a white shorthorn cow was mated to a black angus bull - or vise versa? I don't remember exactly, but the Murray Grey is in-fact a true British composite of shorthorn and angus and from my experience 

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There have many AI tanks of Murray Grey breeders through the 80's with a few straws of Charolais to found in the bottom of them. 
The best beef IMO is a quite home raised British bred animal that has been not checked at all in its life and slaughtered while having its last mouthfull of hay.

fullblood maine anjou(cunia) hung 14 to 21 day's some the best i ever had. or like the french call them rouges des pres

Heartbrandbeef.com  Absolutely no question.

Akaushi cattle have no comparison. They're a larger heavier muscled Wagyu breed. Extremely Tender, extremely marbled, and good for you. Very high documented levels of conjugated linoleic acid and monounsaturated fats. This herd is very consistent. I don't know of another herd that has done more ligitimate medical research than Heartbrand beef.

And no, I don't work for them.

Has anybody claiming other breeds had Akaushi beef?

Where can you get it at?

Heartbrandbeef.com to order it.

12oz rib eyes are $45.

Of course I'm going to say shorthorn but few breeds marble and have the tenderness that Shorthorn does. Probably your best bet for an economical great taste experience. That said Galloway, hereford Angus all make great crosses to increase marbling. If you like lean beef you are probably going to go continental. No matter ones preference beef producers really need to concentrate on produciing a product that gives a great taste experience to the consumer.

HEREFORD!!!  Is by far the best beef....

Maine Anjou, I've worked in two butcher shops the most tenderist and red meat going.  Matter of fact we our having beef manhattens tonight. um! um!

Its surprising to me that no one has said Angus. When it comes to marbling Angus are untouchable. So in my opinion you have to them at them . If you cross them with continental breed to get the muscle and size up and combine it with the marbling your in business.

DiamondMCattle said:

Its surprising to me that no one has said Angus. When it comes to marbling Angus are untouchable. So in my opinion you have to them at them . If you cross them with continental breed to get the muscle and size up and combine it with the marbling your in business.

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No, I don'tthink so. What about RED Angus? Shorthorns? South Devons? Murray Greys? Contrary to poular belief, there ARE other sources of marbling and tenderness. Besides that, how come an average Angus calf sells for the same as a superior one that will make CAB?

I can't wait until Source & Age Verification finally come to the Ozarks.

GB

If one 8 oz.  Akaushi steak sells for $80, what is the whole animal worth on the hoof? 

http://heartbrandbeef.com/Heartbrand_Akaushi_Tenderloin_Filet-shop_filet

I'd be scared to cook something like that for fear of screwing it up.

irh said:

Maine Anjou, I've worked in two butcher shops the most tenderist and red meat going.  Matter of fact we our having beef manhattens tonight. um! um!

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Its true, its Maine Anjou

Your kidding right , What colored haired girl makes the best girl friend ?