Here is part 2 of the History of Angus!
It is amazing what we can do with
selective breeding! Over 130 years we've gone from rectangles on short legs
with a back around 5 feet tall, to something half the size, to twice the size
and now back to a middle size. So as I have been writing this, Dr. Matt, cattle
geneticist extrodinare informed me that one of the reasons Angus are so popular is because
they have better marbling than a lot of other breeds, so that is one of their
positive traits.
One of the reasons you may not see
as many beef dishes on my blog is because I'm a beef purist. My favorite way to
prepare a streak is with a little seasoned salt and pepper grilled on medium
low for 10 minutes on each side to a perfect medium rare. Perfection on a
plate! Beef is one of the few dishes I will serve rare because on the whole, there tends to be the least chance of getting sick from microbes that can
lurk in our food chain.
Speaking of food safety, these bugs
can lurk anywhere. They can be in your spinach, on your fruit, in your
hamburger, or on your chicken, etc. They can be anywhere so be careful when you cook. Wash all
veggies and fruits before you eat them, cook all ground meats thoroughly (same
with chicken and pork) wash your hands frequently and if it smells funny don't cook it!
Hope you all enjoyed the Angus
history lesson! Let me know what you thought and if you'd like to see more like
this.
Cheers!
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