Thursday, July 1, 2010

Black Bull/White Face/Red Momma

The sun was into the western sky when I arrived at the Summer pasture.
I noticed the new black bull. That used to mean an interloper in GriggsDakota. Things have changed with Certified Angus Beef and Certified Hereford Beef. These programs have set high standards for meat quality. Seeing the Certified Emblem on Beef in the supermarket or on a restaurant menu is the stamp of a quality meat product. In GriggsDakota, however, we are dealing with live cattle and our product is live calves. 
The live cattle standard for Certified Angus Beef is 51% or more of the hide must be black. Click here to learn more about the meat standards that they adhere to. These standards are set by USDA to ensure the highest quality grade of meat and all Certified Angus Beef has met these standards.
The live cattle standard for Certified Hereford Beef is that 51% or more of the head must be white, particularly over the forehead, jaw and muzzle. Click Here to learn more about the meat standards that Herefords adhere to. You might notice that they are the same standards set by USDA to ensure the highest quality grade of meat.
When you cross breed a Hereford cow with and Angus bull, there is a good chance of producing a calf that can be finished, sold and certified as either Angus or Hereford. With 51% or more of its hide being black and 51% or more of its face being white these calves have the best chance of buyer interest. They have the hide requirements to be Certified as Herefords or Angus. That is the only standard to be met on the hoof. The remaining standards are graded after fattening and slaughter.
 So when you are choosing meat for your Holiday Barbeque, choose Certified Hereford Beef or Certified Angus Beef and know it's a quality product that will taste terrific.

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