As someone who grew up eating Hereford/Bradford from the Pampas region pasture everyday i'm definitely a bit biased ;) Any Hereford is one of the best experiences you can have when it comes to beef, it's a very underrated and somewhat unknown breed, it's so tender, so smooth and almost has no smell to it. The crossbreds between Hereford/Bradford/Nelore/Angus are even better. I've tasted a couple of mediocre Angus but i've never came across a mediocre Hereford.
My family raises hereford cattle in the States, and I've always wondered why I always saw angus and not hereford on the shelfand if there's a difference. Thank you for the insight!
Everyone watching this will get hungry, if a person is already full and watches this their metabolism will kick into overdrive and get hungry again, that is the power of these videos ... especially the other video about the wagyu...
Beyond the individual differences of these two individual pieces of meat there is no reliable comparison about breed here. Age, diet, gender, environment, genetics within the breed, slaughter conditions, and more contribute to what lands on your plate. People simply have no understanding of what actually goes into producing quality meat. This lack of comprehension by consumers is a great liability to the producers of really fine meat, and is exactly what the industrial producers have in their favor. An Ignorant consumer is their best asset. Beef is like wine, the environment and the type of grape, and everything else that effects the vineyard contribute to what exactly gets poured into your glass.
Whilst i broadly agree with you, why then - in cases like this, where the consumer is buying good quality, high provenance meat - does the producer not include more information? This would serve them well in the long run. As someone who studied wine and sold wine, it was clear that the job of education lay with the retailer of wine, but the same doesn’t exist as such with meat. And whilst it frustrated me to sell wine to someone that simply didn’t know how to truly appreciate what they had in the glass, at the end of the day the consumer is the most important part of the chain and it is the job of any other part of the chain to get their message across, if they want to. I am not 100% convinced about your wine analogy, but the internet comment area is not a good place to have a friendly debate, lest you see my response as in some way combative or aggressive, which it is not intended to be. The last thing I would say is, in any part of the food industry where ‘craft’ or ‘provenance’ are key - the consumer is not to blame if the producer does not relay a message to them. I would love to know exactly where my meat came from and how it was treated so that I could try and relate what is on my plate to age, diet etc...
@@JamesOnGuitar Your video is great, BTW, I'm only pointing out that there are a multitude of variables that contribute to the quality and the flavor of the beef you're eating. I was also wondering why you use the term 'Aberdeen' with Angus. The American Aberdeen Angus, formerly called 'Lowline Angus', is a very specific breed, that's smaller and hasn't been subjected to the feed lot industrial system to any degree, as their size doesn't fit the beef box, literally. They are the most efficient converter of grass to beef and the most efficient breed in general but extremely limited in numbers as they were introduced into the US only around 1996. I rise this breed exclusively and have around 375 head here in Vermont. The beef is off the charts and once someone tastes it they understand what good beef really tastes like. Grass fed beef is often mislabeled and misrepresented, because many people raise standard breeds, which have been selectively bred to perform on grain, on a grass only diet, and the meat is tough and far too lean. These days, if you don't know where your beef is raised, you have no idea what you're actually eating. It's very difficult to get consumers to understand that good meat is more expensive than industrial mass produced meat from China, Brazil of God knows where anymore. Labels are very often very misleading. Buy local! Know your farmer.
That is fantastic - sounds like a tiring but fulfilling thing, having that many cattle. I would like to know more in general from producers about what they put on our plates. I haven’t tried any US meat that if grass fed either. Here in the UK we eat a lot of Aberdeen Angus, but i didn’t know it was so new to the USA. Thanks for making such a great point and keep spreading the word! 👍🏼
Now im hungry... Ever think about comparing 2 countries way of preparing a specific meat? I'd like to see what your opinion is between a galbi rib(south Korean) vs a rack of ribs (American), not talking about seasonings or marinade but everything else about them. Personally i enjoy the Korean galbi more because i get more meat in between each rib but thats just my opinion, I'd like to see/hear your opinion on it. Great video, im looking forward to more of your Future content on your channel!
Hi Donald, oooo great idea! I haven't heard of that South Korean cut of ribs but do have some Korean shops near me so can look into it. But generally a good idea. I am cooking some Kobe this weekend - traditionally though, on a hot plate - but maybe in future I could cook some on the bbq American style and see what happens! cheers
Also, it would be nice to see your family try out some meats together with you on camera, watching more people try the same meat can have interesting results because everyone's tastes are a little different from each other. Just another idea...
Ah, yes, that was actually the original idea and hence the kids being in the first couple of videos. Unfortunately, as kids will be, they were getting some stick at school about it so i didn’t think it was fair on them. Plus, the filming schedule is quite chaotic and hard to manage and the kids are always very busy with homework and sports. Shame, but hopefully I can get my wife to occasionally taste off camera and then I can maybe at least say what she thought...
Are you buying these local. There hasn't been a quality butcher round me for years. You could do a video for testing online suplliers. Keep up the good work making us all hungry.
What a great idea! I am lucky that I have more than one great local butcher in West London but yes, I do buy a lot of stuff online. I will try and come up with a series about that... how to compare them is the question I think - range, price, quality, delivery options etc I guess! Thank you for watching, and having consumed a lot of that beef yesterday I can say for now I am no longer hungry!
@@JamesOnGuitar I'm in the North of England and unfortunately all the butchers just have steak there is no info on breed etc and although they are more than adiquate for every day cooking for something special I think online suppliers will get you a higher quality cut and a review of a few in terms of cost, delivery, selection and quality would be really informative and will also give you your steak fix 😊
Did the flavour differ significantly As in very noticable? Im a butcher in scotland and love these comparison videos between breeds. I would be very interested to see comparisons between different pure breeds of sheep and pork
Hi Alan. I would say - not very noticeably, but there certainly is a difference. I would need to do more of these to be able to know if the difference is between breeds or cows, but if you are looking for interesting differences and like to see how each tastes - and texture and juiciness vary - slightly different it is certainly a great thing to do 👍🏼 i would love to do it with other foods too. If the channel gets a bit more traction and I can spend more time on it, I certainly hope to! Cheers
@@JamesOnGuitar goodluck to you and the channel. The quality of steak looked very similar. I hope one day you can review zwatable, romney, north ronaldsay, jacob, cheviot and other lambs and some many pig breeds with different characteristics oh and i recomend you try highland cattle imo the best steak
Yes, agreed! It is a bit of fun and a show piece Really and not something i would particularly buy often... but good fun for a bbq or for a dinner party i think.
Thank you for making this legendary battle happen!
As someone who grew up eating Hereford/Bradford from the Pampas region pasture everyday i'm definitely a bit biased ;)
Any Hereford is one of the best experiences you can have when it comes to beef, it's a very underrated and somewhat unknown breed, it's so tender, so smooth and almost has no smell to it. The crossbreds between Hereford/Bradford/Nelore/Angus are even better.
I've tasted a couple of mediocre Angus but i've never came across a mediocre Hereford.
My grandparents raised both breeds and I could never tell the difference
Just got a 60oz Aberdeen Angus for Christmas
Can’t wait to eat it!
Excellent composition. Thank you sir.
Dare i say "black whie-face"? (Hereford-Angus cross)
Looks like hard work, how long did you train for your job?
My family raises hereford cattle in the States, and I've always wondered why I always saw angus and not hereford on the shelfand if there's a difference. Thank you for the insight!
Amazing. Currently cleaning my desk from saliva after watching.
Love your videos, would you consider doing a speckle park steak.
You made me hungry...
Everyone watching this will get hungry, if a person is already full and watches this their metabolism will kick into overdrive and get hungry again, that is the power of these videos ... especially the other video about the wagyu...
Cool! Thanks.
Beyond the individual differences of these two individual pieces of meat there is no reliable comparison about breed here. Age, diet, gender, environment, genetics within the breed, slaughter conditions, and more contribute to what lands on your plate. People simply have no understanding of what actually goes into producing quality meat. This lack of comprehension by consumers is a great liability to the producers of really fine meat, and is exactly what the industrial producers have in their favor. An Ignorant consumer is their best asset. Beef is like wine, the environment and the type of grape, and everything else that effects the vineyard contribute to what exactly gets poured into your glass.
Whilst i broadly agree with you, why then - in cases like this, where the consumer is buying good quality, high provenance meat - does the producer not include more information? This would serve them well in the long run. As someone who studied wine and sold wine, it was clear that the job of education lay with the retailer of wine, but the same doesn’t exist as such with meat. And whilst it frustrated me to sell wine to someone that simply didn’t know how to truly appreciate what they had in the glass, at the end of the day the consumer is the most important part of the chain and it is the job of any other part of the chain to get their message across, if they want to. I am not 100% convinced about your wine analogy, but the internet comment area is not a good place to have a friendly debate, lest you see my response as in some way combative or aggressive, which it is not intended to be. The last thing I would say is, in any part of the food industry where ‘craft’ or ‘provenance’ are key - the consumer is not to blame if the producer does not relay a message to them. I would love to know exactly where my meat came from and how it was treated so that I could try and relate what is on my plate to age, diet etc...
@@JamesOnGuitar Your video is great, BTW, I'm only pointing out that there are a multitude of variables that contribute to the quality and the flavor of the beef you're eating. I was also wondering why you use the term 'Aberdeen' with Angus. The American Aberdeen Angus, formerly called 'Lowline Angus', is a very specific breed, that's smaller and hasn't been subjected to the feed lot industrial system to any degree, as their size doesn't fit the beef box, literally. They are the most efficient converter of grass to beef and the most efficient breed in general but extremely limited in numbers as they were introduced into the US only around 1996. I rise this breed exclusively and have around 375 head here in Vermont. The beef is off the charts and once someone tastes it they understand what good beef really tastes like. Grass fed beef is often mislabeled and misrepresented, because many people raise standard breeds, which have been selectively bred to perform on grain, on a grass only diet, and the meat is tough and far too lean. These days, if you don't know where your beef is raised, you have no idea what you're actually eating. It's very difficult to get consumers to understand that good meat is more expensive than industrial mass produced meat from China, Brazil of God knows where anymore. Labels are very often very misleading. Buy local! Know your farmer.
That is fantastic - sounds like a tiring but fulfilling thing, having that many cattle. I would like to know more in general from producers about what they put on our plates. I haven’t tried any US meat that if grass fed either. Here in the UK we eat a lot of Aberdeen Angus, but i didn’t know it was so new to the USA. Thanks for making such a great point and keep spreading the word! 👍🏼
Do you sell the beef you raise online? I live in NC and would be happy to buy some
Now im hungry...
Ever think about comparing 2 countries way of preparing a specific meat?
I'd like to see what your opinion is between a galbi rib(south Korean) vs a rack of ribs (American), not talking about seasonings or marinade but everything else about them. Personally i enjoy the Korean galbi more because i get more meat in between each rib but thats just my opinion, I'd like to see/hear your opinion on it.
Great video, im looking forward to more of your Future content on your channel!
Hi Donald, oooo great idea! I haven't heard of that South Korean cut of ribs but do have some Korean shops near me so can look into it. But generally a good idea. I am cooking some Kobe this weekend - traditionally though, on a hot plate - but maybe in future I could cook some on the bbq American style and see what happens! cheers
Also, it would be nice to see your family try out some meats together with you on camera, watching more people try the same meat can have interesting results because everyone's tastes are a little different from each other. Just another idea...
Ah, yes, that was actually the original idea and hence the kids being in the first couple of videos. Unfortunately, as kids will be, they were getting some stick at school about it so i didn’t think it was fair on them. Plus, the filming schedule is quite chaotic and hard to manage and the kids are always very busy with homework and sports. Shame, but hopefully I can get my wife to occasionally taste off camera and then I can maybe at least say what she thought...
Oh man that looks great, dude I would eat every single one of the stakes. I love charcoal BBQ steak.
Is it difficult to locate Bison meat where your located?, Bison steak is outstanding.
Difficult, but not impossible I think! Will give it a try when I can 👌🏽
Nice vídeo.
Looks good
Are you buying these local. There hasn't been a quality butcher round me for years. You could do a video for testing online suplliers. Keep up the good work making us all hungry.
What a great idea! I am lucky that I have more than one great local butcher in West London but yes, I do buy a lot of stuff online. I will try and come up with a series about that... how to compare them is the question I think - range, price, quality, delivery options etc I guess! Thank you for watching, and having consumed a lot of that beef yesterday I can say for now I am no longer hungry!
@@JamesOnGuitar I'm in the North of England and unfortunately all the butchers just have steak there is no info on breed etc and although they are more than adiquate for every day cooking for something special I think online suppliers will get you a higher quality cut and a review of a few in terms of cost, delivery, selection and quality would be really informative and will also give you your steak fix 😊
The end cap is the best part of the ribeye
Did the flavour differ significantly As in very noticable? Im a butcher in scotland and love these comparison videos between breeds. I would be very interested to see comparisons between different pure breeds of sheep and pork
Hi Alan. I would say - not very noticeably, but there certainly is a difference. I would need to do more of these to be able to know if the difference is between breeds or cows, but if you are looking for interesting differences and like to see how each tastes - and texture and juiciness vary - slightly different it is certainly a great thing to do 👍🏼 i would love to do it with other foods too. If the channel gets a bit more traction and I can spend more time on it, I certainly hope to! Cheers
@@JamesOnGuitar goodluck to you and the channel. The quality of steak looked very similar. I hope one day you can review zwatable, romney, north ronaldsay, jacob, cheviot and other lambs and some many pig breeds with different characteristics oh and i recomend you try highland cattle imo the best steak
What a wonderful list to work from! Thank you :)
@@JamesOnGuitar lol its stuff ive been planning comparing myself
It's pronounced *hur-ford*. And I'm proud to say I raise them both! Red angus and Hereford.
It's a British breed, I'm sure he pronounced it correctly.
It would be nice for us in the UK to translate what is 135 fahrenheit into our money.
Hereford all day, everyday….
Yum Hereford beef is the best
Would disagree. Scotch Aberdeen Angus is better!
@@scottwhitley3392 Why do think that?
Rib eye with a long bone
Yes, agreed! It is a bit of fun and a show piece Really and not something i would particularly buy often... but good fun for a bbq or for a dinner party i think.
They aren’t “rare” at all
Yeah, I was going to say in Kansas there's a lot more of them than Angus. You'll typically find the black cows more common down in Texas.