Rule #2: What Is the Breed and Age of the Beef?
Not all beef is created equal. The breed of the animal plays a huge role in the quality, marbling, and flavor of the meat. For example, high-quality Angus beef is known for its superior marbling, tenderness, and rich taste, while a Jersey steer—typically raised for dairy—won’t yield the same results.
Age also matters. Younger beef (typically 18-24 months old) provides tender, flavorful cuts. Older animals, especially cull cows or dairy steers, often result in tougher meat with a different texture and taste.
When buying beef direct, ask questions. Know the breed, the age, and what you’re really getting. You want premium beef—not just any beef.