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That is STRICTLY due to the American Angus Association's efforts since 1978 when they began the Marketing ploy of 'Certified Angus Beef'. They got together and pushed the 'thought' that Angus beef was the 'premium beef'. Now, you can't go into a restaurant without seeing 'Angus steaks' on the menu. It really has been one of the best STEALTH marketing campaigns with one of the biggest outcomes of which I know.
The funny thing is... you basically only have to have 51% Angus... to obtain the certification. Although, I think they have instituted some carcass characteristics which need to be met now. Which is funny, because a lot of those characteristics are likely to change, with the changing thought of how we eat. Specifically, smaller steak sizes are becoming much more popular. And I think one of the required characteristics for 'Angus' was to have a relatively large 'Ribeye'.
Your description is better than mine. The PR campaign worked well!
To the point that an all black cow going through the ring will generally bring more than another regardless of certification.
Our 1 Quality Specifications | Certified Angus Beef(R) brand - Angus beef at its best
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