Skip to main content

Reply to "Certified Angus"

quote:
Originally posted by Tom:
Some will be better than others and that is good restaurant size,but small for many comp cooks.


Tom I'm sure you would have much more knowledge on this but my understanding is that Black Angus cattle are a compact species and generally go to slaughter at a lighter weight vs "other" cattle.

I have rarely seen a CAB packer run over 13.5# On the other hand, I've come across Greater Omaha Angus packers in the 15#+ range. Would the difference in weights be due to a less stringent quality standards on the part of Greater Omaha?
×
×
×
×