Author Topic: The most amazing object in history...Peta's worst nightmare (Read 1322 times)

Jackal1 · « **Reply #30 on:** September 18, 2006, 01:26:53 AM »

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Originally posted by Neubob
[B
A question: Doesn't this Angus Beef mean that it's at least of moderate quality, or is that largely a lie? [/B]

Certified Angus Beef ® is the world's leading brand of fresh beef. Since 1995, packers have paid producers more than $200 million in value-based grid premiums for cattle accepted into the brand. For more information on CAB products and programs.

Angus · « **Reply #31 on:** September 18, 2006, 01:36:00 PM »

You have "Angus" restaurants, and you have "Herefod" ones too (seen some) That should tell something.

Jackal1 · « **Reply #32 on:** September 19, 2006, 08:52:41 AM »

What should it tell us Angus? I`m not feeling it here.

Angus · « **Reply #33 on:** September 19, 2006, 09:22:55 AM »

Put yer brain on it. When the brand is put in big letters it means pride.

Jackal1 · « **Reply #34 on:** September 19, 2006, 09:33:37 AM »

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Originally posted by Angus
Put yer brain on it. When the brand is put in big letters it means pride.

Possibly, but around here it usualy just means another lame restuarant
change has come this way.
We also have "The Blackeyed Pea".

Chucky Cheese!!!! Now there some pride for ya.
Note: If I can survive one more grandkid`s BD party at CC, I will then be bullet proof.

Angus · « **Reply #35 on:** September 19, 2006, 09:50:36 AM »

Ahh, ok. So I must explain.
Angus got it's name connected to premium beef over 100 years ago.
Reason: Quality of stock, especially under rough condition.
How: It's a hardy animal, yet with very good growing capability. An animal that stays in good condition throughout the lifespan is better quality meat.

Saintaw · « **Reply #36 on:** September 19, 2006, 10:31:16 AM »

I have no idea who this "Chucky Cheese" is but it looks like it makes jackal fart bullets...

rabbidrabbit · « **Reply #37 on:** September 19, 2006, 11:00:35 AM »

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Originally posted by Saintaw
I have no idea who this "Chucky Cheese" is but it looks like it makes jackal fart bullets...

Your close in your imagination. Now, just imagine "Chuncky Cheese" as the output as opposed to the input.

Edbert · « **Reply #38 on:** September 19, 2006, 11:48:50 AM »

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Originally posted by Neubob

A question: Doesn't this Angus Beef mean that it's at least of moderate quality, or is that largely a lie?

Not a lie, Angus cattle have hooves and genitals too!

Jackal1 · « **Reply #39 on:** September 20, 2006, 10:31:40 AM »

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Originally posted by Angus
Ahh, ok. So I must explain.
Angus got it's name connected to premium beef over 100 years ago.

Thanks Angus, but let me explain to you. What is being refered to here is CAB, Certified Angus Beef. A registered trademark brand of beef. To be eligible to produce for the CAB your cattle doesn`t have to be purebred Angus. They have guideleines on carcass quality that has to be met. Also the cattle have to be Angus influenced . Meaning the use of Angus bulls. The cattle must be at least 51% black hided.

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Reason: Quality of stock, especially under rough condition.How: It's a hardy animal, yet with very good growing capability.

The Angus breed is pretty hardy and able to withstand some adverse condtions.
If I was choosing breeds based on it`s ability to withstanding most any conditions though, I would have to go with Brahmans. After that I would choose Beefmaster. With Beefmaster you get the best of qualities from both the Brahman and the Hereford. With the Brahman you have the added extra of it being a larger breed, where the Angus is a small breed.
What the Angus does have over some breeds, which is a plus for the independent rancher, is their calm nature and ease in which they can be worked. Very agreeable nature breed, especialy if worked by one or two people on a normal basis.
The Brahaman if left to free or open range and not worked closely with can be a royal pain in the backside when it comes to vaccinations, loading or working in general. Sort of like a D-9 dozer, with a bad attitude, in a cattle hide.

We had a herd of Herefords when I was a kid. We also raised one herd of mixed breed beef cattle.
Dad got interested in registered Angus, so we started an additional herd of Angus. I beleive it was 45 heifers, just coming up to breeding age that were purchased from a huuuuuuge ranch in Oklahoma, that was the start of our Angus adventure. Then additional stock was added from a few well known, top of the line ranchs in our area to get the bloodline desired.
These were my responsibility to feed and tend to. They were also my pride and joy. Great animals to work with and a great experience for a kid.
Our first herd bull, Prince (can`t remember his full registered name) , was my constant companion when I was working in the barn or the pasture. He stuck to me like glue, loved to be petted and could smell a sugar cube from a mile away.

I had some great times working with these cattle and won some pretty impressive show awards.

Angus · « **Reply #40 on:** September 20, 2006, 10:49:46 AM »

You a cattleguy? NICE! Now we're talking shop.

The Angus name associated with the Angus quality comes from Britain I belive, and before that, Scottish was the name. (Angus & Galloway split up in something like 1830)
Nice to see that to be called "angus beef" at least it has to have the bloodline etc. However, the initial fame was from fat and flavour, flavour comes with fat, and the flavour in the fat comes from what the animal eats.
Cattle that are mostly fed with corn taste different.
Anyway, will be back with more stuff.

Jackal1 · « **Reply #41 on:** September 20, 2006, 11:53:22 AM »

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Originally posted by Angus
You a cattleguy? NICE! Now we're talking shop.

Been a long time for me Angus. I`m always up for a little playing around in the pasture or pen if someone needs some help working their cows though. I guess it`s the Texas thing.

A few years back I got a chance to lease what once was an old horse barn and boarding stable in the small town I was raised near. A few of us had been trying to get a chance at this old place for quite a few years. We mainly wanted it for a place to hang out, shoot the breeze and down a few cool ones on occasion.

It was definitely the last of it`s kind in the area. It was like looking at a scene taken from some old wild west, cattle boom days era.
I happened to be at the right place at the right time and found out that the owner was tired of keeping it up on his own. I paid a year lease with the option to continue on a yearly basis for as long as I wanted it.
I had bought a young registered gelding , so he now had two homes. A couple of friends of mine bought horses and brought them to the stable. We were the most unlikely group to be considered cowboys by anyone`s standards.

We erected a very fitting sign on the front of the barn that read..." The O.K. Corral".

We got to be known as the guys to call on if anyone needed cattle moved, worked, vaccinated, etc. We never charged anything for this, so we stayed pretty busy at times, especialy on the weekends. We did get a lot of free beverage donated for our efforts which suited us fine.
I would roll in on the old Harley, kill it about a hundred yards away, and coast it into the sorting hallway so not to spook the steeds. I would off with my 17" steel toes and grab my old stlye Tony Lama`s that I kept in the tack room with spurs always strapped on. Rowdy Yates I was not.

We had a lot of fun though and made a few new friends.
As of late, last winter, a friend of mine who had some health problems, had a small hobby herd of registered Texas Longhorns. About 20 total. I volunteered to feed and tend them through the winter. It was a blast being around these little ladies. A real piece of history on the hoof.

Angus · « **Reply #42 on:** September 20, 2006, 01:01:48 PM »

OMG, nice nice nice.
We have to start a thread about that country stuff.
Our "world" in this business is quite different, but the punch is the same.
Heck, some 20 years ago, I was once galloping bareback behind a nauhty heifer while holding her tail. But the norm up here with cattle is quite quiet and easy. Untill you have to worm and tag, that's when the fun starts. I still have bruises from the last round, lol.
BTW, texas longhorns are from the old british longhorns right?
Getting into breeds, I am quite keen on the Limousin. It is the meet industries perfect beast (wery small % for bones and fat) while being excellent for the farmer, - one vice though is temper.
Back to Angus. Cross Limousin with Angus, - it works very good.
Cross Charolais with Angus, - better keep just Charolais.
Cross Brahma with angus and you have a funny and good cross, - "Brangus".
Stocks suit at climate. I doubt Brahma would suit me, while Angus (and being black on top of it) does not suit hot atmosphere.
(global warming = less Anguses, - hehe, - not a troll)

rabbidrabbit · « **Reply #43 on:** September 20, 2006, 01:12:36 PM »

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Originally posted by Angus
OMG, nice nice nice.
We have to start a thread about that country stuff.
Our "world" in this business is quite different, but the punch is the same.

Heck, some 20 years ago, I was once galloping bareback behind a nauhty heifer while holding her tail. I still have bruises from the last round, lol.

Way to much personal info there batman!

Edbert · « **Reply #44 on:** September 20, 2006, 01:34:47 PM »

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Originally posted by Angus

Heck, some 20 years ago, I was once galloping bareback behind a nauhty heifer while holding her tail.

lol Rabbit...no chit!

That's some sig material right there.

Edit to add: I don't handle them much...at all really...being an IT-nerd and all...but I come from a long line (over 150 years) of Texas cattlemen...we lease our property to a guy that runs mostly Herefords, but his bulls are all Brahmas...he did have a Longhorn a few years ago...would be some curious looking calves but the offspring don't stick around for long...if you know what I mean

So why would they run those breeds in central Texas? The temperatures are cooler than south Texas, and it is definitely not as arid as west Texas. Just curious.