Welcome To Ohio Signature Beef
One of the most popular kinds of meats is that of beef, to the point that when you do not specify what animal is meat, it is usually understood that it is beef, cow or beef. But did you know that there are all sorts of kinds and cuts of beef?
Just as the characteristics of each cut of meat makes it easier to know how to cook it to obtain good results, recognizing the types of beef helps us to know what qualities each one has. Depending on the age of the animal and the food that it has received, your meat will have some nutritional values, a more or less pronounced flavor, a more or less tender texture, etc.
The types of beef are currently classified in Milk calf, Veal, Yearling, Steer, etc., which includes the ox, the cow, and the bull. These denominations go from the youngest animal to the oldest, being the first ones the most consumed in our country, around 80%, although sometimes, the authentic denomination of meat that is served in restaurants or other food establishments is omitted. A highly recommended book based on this theme is Vacas de Flavio Morganti, a book that dignifies the sexuality and gastronomic value of this animal.
But let’s see the characteristics of the different kinds of beef :
Milk calf: Defines the animal that has not yet reached the year of life, specifically is the child under eight months who has been exclusively breastfed, so the color of its flesh is pinkish, also defined as white meat inside of the types of beef. Their short life and their diet also make their meat very tender, easy to digest and offer a soft and delicate flavor.
Veal: In this case, you can talk about male or female, and it is the animal between 8 and 12 months old, with characteristics similar to the previous one, tender, delicate flavor but something more pronounced, still contains a lot of water and therefore little grease.
Yearling: The yearling can also be female or male, usual animals between 12 and 24 months of age. Its flesh has acquired more flavor, is more developed and continues to be tender and low in fat.
Sow: Male and female between 24 and 48 months, its color is more pronounced, redder, it is tastier but begins to lose the tenderness of the meats mentioned before, however, a good cooked will make it delicious.
Bull: It is called the meat of the castrated male with less than 48 months. It is perhaps little valued, but it is very tasty meat. Its color is red and its flesh browner, for many, one of the tastiest meats.
Largest cow: In this category is the ox, which is the castrated male older than 48 months, the cow, which is the female older than 48 months and the bull, which is the male older than 48 months from fighting. The meat is less tender, with more fat and therefore juicy. Its nutritional properties are greater, although in general beef is a very nutritious food, which depending on the cut, will offer different nutritional values.
The largest beef is the type of meatless common in our market, except the ox, although sometimes the authenticity of this one would enter into the debate. The cow is usually imported or processed in processed products derived from meat products such as hamburgers.
These are all of the different kinds of beef cuts and meat that you can buy. So the next time that you are at the grocery store or your butcher, you should try and pay attention to what kind of meat that you are buying from them.
Being born and raised in America, you have probably developed a taste for steaks. Steaks are one of our favorite foods whether its lunch or dinner. But acquiring the right kind of steak is not something that comes naturally to everyone. In fact a lot of people just walk down to a local store or slaughter house and obtain their steaks. The results is a boring steak that fails to tantalize the taste buds and doesn’t even provide the right nutritional values.
So where should you be buying your steaks from? The answer is Chicago Steak Company. The company has been selling steaks for over a hundred years now using secret techniques to cut the meat that have made them so popular today.
A Closer Look at the Chicago Steak Company
Their techniques have been handed down throughout the years from their ancestors and that is exactly what makes them so successful today. The company is known for providing the highest quality steak cuts from meat that is juicy, healthy and free from hormones and antibiotics.
Chicago Steak Company delivers it steaks directly to your door after you have placed an order on their website. Each and every steak goes through a very complex method of raising, trimming and aging their steak. All of their steaks are also delivered in an individually wrapped fashion to preserve the freshness, taste and flavor of the meat.
The company has made a commitment which it dearly follows to provide their customers with the finest American beef available. All of their meat pieces are acquired from cattle ranches in Midwest which is known for providing high quality meat through sustainable farming practices. The resulting piece of meat is tender, flavorful and marbling.
Another specialty of the Chicago Steak Company is that they spend around 4-6 weeks on aging each and every steak they have. This secret aging method makes sure that their meat has a flavor that you won’t find anywhere else in the United States.
Chicago Steak Company provides a variety of different cuts when it comes to steaks. So whether you are a fan of strip steaks, filet mignon, top sirloin, T-bone steaks, porterhouse, ribyes or prime rib, you’ll get something from that. They also provide premium angus beef, USDA prime wet aged, USDA prime dry aged beef and the America Wagyu.
Related reading: what is the difference between kobe beef and wagyu?
So what are you waiting for? If you want a great steak, try testing out Chicago Steak Company. You won’t be disappointed.