Ignore the advertisement, but read how the beef is raised.


http://www.montanalegend.com/whybest.cfm

Good healthy Angus beef does not stink.

In know some cattle farmers around here personally. Some inject their cattly with growth hormone. I watched them inject from a bottle that says "Will cause cancer". The bottle does not say may cause cancer. Note the difference.
These cattle will grow very fast in a few months, and look like mature cattle. If the cattle farmer lets them get abnormally huge, the processing plant will refuse them, because their size and huge muscled bodies are too obvious.

The cattle farmers around here pour a strong insecticide down the length of the cattles back, This insecticide is absorbed through the skin and in the body, that is why it is so effective.
Those that have insecticide treatment are not supposed to be sold to market for 4 months after treatment.

Some of the cattle around here that are hormone injected get several cancer growths in their body. Some become so lame they can barely walk or become so crippled they can not get up.
There is a local beef processing plant here that takes all cattle as long as they are still breathing.

There is a back door and a side door to the processing plant to run cattle through.
One door is for sick cattle that can not move or walk, these cattle are dragged up the chute and go into the same processing as the healthy cattle.

The meat from the sick cattle is supposed to be used for your pet foods and are less profitable for the plant. So, who knows what they do with the sick cattle meat that looks the same as healthy cattle meat that pays more?
I have not heard of them separating the cancerous meat and destroying it. So I guess they figure it's good enough for our pets.

If you doubt this, just go to the henderson processing plant and watch the two different corrals. One corral is a pitiful site to watch the sick and lame cattle dragged accross the ground and into the same processing as the ones in the corral for the cattle that can still walk or stumble up the ramp.

I suggest you get to know where your beef comes from. If they are injected. If they have had pesticide poured on them in the last 4 months. If they are range fed and grain fed, without artificial cattle food.

Get to know cattle farmers in your area and ask about raising cattle. Ask questions without raising alarm bells before you raise the question about buying.

You may not know it in this day and age, but some small slaughter houses are not beyond slipping a few cuts of horse meat undetected because of the prices of meat. Nobody can detect the difference in meat, other than it being a little tougher and a slightly different smell after cooking, which most people would never notice.
Many of the horses sold privately or by the government go to processing plants for pet food. but it is the same processing plants used for cattle.
And if the meat looks the same as beef and taste like beef, you know what can and sometimes does happen.

A good cattle farmer will gladly sell you an angus cow or bull real cheap compared to the super markets. Remember younger is more tender than an old cow.

All you need is a good butcher, make a deal with him, and have a lot of freezer space. The meat should be aged in refridgeration for 7 to 9 days.
The cold months are best for this.
An experienced butcher will let you use his walk in freezer space to age the beef properly before butchering.

Angus meat is a higher grade, it is above choice grade and prime grade for other cuts.