Thursday, August 9, 2012

Time Travel with Angus part 2



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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