Where's the Beef?
By: J. Wesley Atkins, Personal Chef asks the question, "Where's the Beef?"
The beef industry has never been the same since Clara Peller looked at the hamburger in a bun and asked, "Where's the beef?" Her advertisement for Wendy’s coined a phrase now known the world over in numerous venues. Politicians, socialites and the general population have all, at one time or another wanted to know, "Where's the Beef?"
AngusSometime prior to the eighteen hundreds Hugh Watson founded a cattle breed in Aberdeen shire and Angus Scotland called Angus doodies. He was instrumental in selecting the best black, polled, (hornless) animals in the breed. The pedigrees of the vast majority of Angus cattle today can be traced back to Hugh’s herd. In 1883 George Grant imported four Angus bulls to Victoria Kansas. In November, 1883 the American Aberdeen Angus Association was founded in Chicago. Today the USDA differentiates Angus as "prime," "choice," and "select." Certified Angus beef standards were developed in 1978 indicating particular levels of marbling, tenderness, age and color. Considered the choice of most beef lovers in America, Angus beef is now predominately used in most restaurants and fast food chains. The marbling traits of Angus typically creates a more tender, juicy and flavorful meat than other breads.
KobeKobe beef is considered the most exclusive beef in the world. Kobe comes from the ancient province of Tajima in Japan, of which Kobe is the capital. This beef comes from an ancient stock of cattle called "kuroge wagyu." Each animal is pampered like a spoiled child. Today being raised on only 262 farms in the Kobe area, their diets are strictly controlled and during the final fattening process the cattle are fed hefty quantities of sake and beer mash. Kobe beef is renowned for its flavor, tenderness, and fatty marbling. Kobe beef has been referred to as the ultimate culinary experience. Each animal is quite literally massaged by a team of experts daily and fed at least six quarts of beer. This produces meat that is extraordinarily tender, finely marbled and full-flavored. It is also extremely expensive, often costing more than $100.00 per pound. Kobe beef is considered to be the best form of beef available in the world. Gourmet chefs prize Kobe beef for its tenderness, flavor and intramuscular fat. Kobe beef is a quality luxury food from Japan fed organic grain, beer and sake. The presentation, taste and quality of this delicacy is definitely what put it at the top of the beef quality and perfection chart.
Home to Outer Banks Revealed
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The new awareness has created a selection of beef products and grades of beef never before recognized prior. From burgers to surf and turf, more and more diners are becoming knowledgeable about the beef they enjoy. Beef selections are now becoming as complex and expansive as wine lists. Here we center in on two varieties, Angus, an industry standard and Kobe, the ultimate top of the line in beef products.
