donovan wrote:Spence wrote: Angus was such a small breed that demand made them crossbreed to create large animals. More than you want to know, right?
I think this was a direct quote from Alabama's recruiting pamphlet.
Actually, the small animal in the angus was broad and filled out. They were more desirable. That is why people wanted more of it. The problem was the genius that decided to breed them with another breed to create longer loin. They did at the expense of cutting the quality of the animal. Angus Steers we the best of the best at one time. But today the term Angus is more a marketing term than a breed because there are so few clean blood lines in beef anymore. It is kind of like the term "Gluten Free" Celiac is a real thing, but they will label ribeye as a "gluten free food". Yes, it is true that it is a gluten free food. Wheat, Barley, and Rye protein has never been and ingredient in beef. Maybe in their diet, but not in their muscle. The same could be said about lactose. There are people who can't tolerate lactose, but it has become a lifestyle choice by some and in turn companies use it in their marketing.