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Foodie Friday: Beef Made Easy (Part Two)

By on April 30, 2010 in Food Facts, Server Knowledge, Skills

Note: If you missed the first part of this series that outlined steak cuts and the USDA grading system, you can find it by clicking here)

I had a dream about cows last night.  I have consumed more information about cows and steaks in the last week than any man really should.  I also consumed some great steaks along the way.  The difficulty in this topic is differentiating the marketing material from the facts.  The line is blurred because a great number of these terms were conceived as marketing tools.  I tried to sort through it all to provide you with a factual background to increase the knowledge you have to share with your tables and avoid the hype at the butcher counter.

This week I tried to tackle one of the most confusing areas for a server and a consumer.  The difference between some of the most popular and pricey breeds of beef is an incredibly complex topic and the basis for much debate even among experts.  The focus this post is the differences between Kobe, American Kobe, Angus, Black Angus, and Certified Angus Beef.  Confused yet?  Hopefully this will help clarify.

Read the full post at Foodie Knowledge

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Trackbacks/Pingbacks

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