A
Anonymous
Guest
Darn- when I got forced to take the grandkids to Mickie D's, so they could eat in the playroom - the angus burgers were the only thing I really liked.......
Darn- when I got forced to take the grandkids to Mickie D's, so they could eat in the playroom - the angus burgers were the only thing I really liked.......
Hayguy
Well-known member
Hope it doesn't apply up here... one of the few burgers that i care for,..due to renovation,we've been hitting the burger joint's too much lately
Mike
Well-known member
I don't know how anyone can eat that crap.
Nothing like a home grilled burger from a fed Jersey steer. It just oozes goodness & flavor.
Nothing like a home grilled burger from a fed Jersey steer. It just oozes goodness & flavor.
scout
Well-known member
I wonder how much angus they have to add to the dairy cow burger to make it CAB or is it just the more black holstiens 
jeff in ca
Well-known member
My opinion on this subject is that we all should thank our lucky stars for CAB and Angus promotion of beef. Urbanites have little to no knowledge of where their food comes from. When they can recognize a brand of something, they tend to buy more of it. I just want some of McDonald's Angus seasoning, it sure makes a burger good.
Big Muddy rancher
Well-known member
What some times happens when meat is moving slow the packers are forced to grind fronts. Mickey D's and A&W and such might buy a "million" pounds and run a promotion on a "New " burger to push that product. It will then be dropped and "Brought back" when and if they can get the same quality of grind.
Mike
Well-known member
jeff in ca said:
There are those that are convinced that the "Angus" promotion has severely hurt beef in general and overall. The perception that Angus is better yet costs more, might tend to drive consumers towards lesser priced meats, i.e. chicken. The REAL competition for beef.
Your statement about the "Angus" seasoning is especially damning towards Angus beef leaving me with the question: Is it the beef or the "Angus" seasoning that makes McDonalds Angus burgers superior?
If this is true, why have are Cadillac & Lincoln sales plummeted? Lower priced and more efficient cars are dominating the marketshare.
Yep. Chickens are more efficient than cattle and is cheaper than beef. When we have to resort to claiming one type of beef is better than others, it leaves the perception that some types of beef just ain't good enough to grace my table. Thus hurting overall sales.
I have people all the time ask me about the criteria for Angus beef. When I explain they get a scrunched up look on their face and are usually in disbelief.
A
Anonymous
Guest
If the issue of quitting the angus burger is all about the price of "beef" rising- it makes you wonder what they are putting in all those other burgers ? :wink:
Mike
Well-known member
Oldtimer said:
McDonalds advertises 100% beef which I'm sure is true. Can't be much else done to keep generic beef prices down.
It might make us wonder if "Angus" beef is what it is cracked up to be or is simply overpriced?
I remember an article where a TV station sent hamburgers from 8 different restaurants to a DNA testing lab. Turned out that none of the burgers were 100% Angus and only 2 out of the 8 contained 50% or more of Angus beef. I think that's the way it went.
McDonald's decision on this should put a scare into Angus breeders because their marketing ploy is no longer working? Has the Angus brand lost it's novelty status?
This Angus beef thing has consumers so confused they don't know what to buy for their beef money.
But make no mistake about it, they are buying the heck out of chicken.
I understand there is a specific criteria for CAB, but don't recall what beyond SOME Angus in the critter. Is it a black hide and 50% Angus, and something about what grade is required?
But when the claim of "Angus" beef is made, IS there any requirement at all? If so, who regulates and sells that 'brand'?
We ranchers especially, do need to grow up and get over our disdain for McDonalds. They are one of the largest purchasers of OUR beef. They sell (most of it) at prices the lowest income folks can afford. Without them, where are those "cull" cows going to go at prices which help us stay afloat? Granted, some of us market high quality cull beef cows, and also disdain 'dairy culls'. Better that beef be sold for grinding than passed off as roasts and steaks, isn't it?
Personally, after many years of 'shunning' McDonalds simply because our daughter got 'overexposed' during her jr. hi and highschool days of travelling with various school teams,we have eaten there when pressed for time. They NEVER ate anywhere else and she, always a beef eater to the point that is part of her email add. today, didn't like their burgers as compared to home raised or local cafe burgers.
Our beef is usually a dry hiefer we saved for a few months to fatten up on green grass, or a not tooo old retired roping steer, which some people believe taste a little 'gamy'. I believe it is simply the natural flavor of beef from cattle that are older (2 - 5 years) than usual (12 -20 months) age at time of processing.
mrj
But when the claim of "Angus" beef is made, IS there any requirement at all? If so, who regulates and sells that 'brand'?
We ranchers especially, do need to grow up and get over our disdain for McDonalds. They are one of the largest purchasers of OUR beef. They sell (most of it) at prices the lowest income folks can afford. Without them, where are those "cull" cows going to go at prices which help us stay afloat? Granted, some of us market high quality cull beef cows, and also disdain 'dairy culls'. Better that beef be sold for grinding than passed off as roasts and steaks, isn't it?
Personally, after many years of 'shunning' McDonalds simply because our daughter got 'overexposed' during her jr. hi and highschool days of travelling with various school teams,we have eaten there when pressed for time. They NEVER ate anywhere else and she, always a beef eater to the point that is part of her email add. today, didn't like their burgers as compared to home raised or local cafe burgers.
Our beef is usually a dry hiefer we saved for a few months to fatten up on green grass, or a not tooo old retired roping steer, which some people believe taste a little 'gamy'. I believe it is simply the natural flavor of beef from cattle that are older (2 - 5 years) than usual (12 -20 months) age at time of processing.
mrj
Whenever in a restaurant I like to look over the menu and ask the waitress to confirm the beef is NOT Angus. And I try to make sure I say it just loud enough that folks seated near can hear me ask. Petty I know, but it just makes me feel better.
High Plains
Well-known member
The word "Angus" associated with a beef product can mean just about anything since the word is not trademarked. It's a free-for-all in that respect. The original "Certified Angus Beef" has to come from an animal that is first 51% contiguous black hide and then meet these specs: http://www.certifiedangusbeef.com/brand/specs.php
I think it's a bit crazy to say that all beef should be advertised the same and never admit that there are differences. A person with no knowledge about differences in grades of beef could purchase a Select steak and have a bad experience. If not educated to the fact that he/she has purchased a cheaper and lower grade "Select" then they go away possibly saying "I don't like beef" because it didn't possibly have the flavor and juciness of a higher grade. If all Americans could eat something like Certified Angus Beef and then understand why it tastes superior and why it costs more then we'd not have as big a beef demand problem as what we are facing today. They might happily pay more to enjoy that occassional steak dinner. Just might not afford to do it everyday. Hamburger is still cheap enough for a whole lot of folks to enjoy on a more regular basis. Yes, I know I'm biased toward higher quality and not apologizing for it. McDonald's is a great customer of the American Rancher, by the way. We should love that company even if we don't all love to eat there. Lots of people do, thank goodness.
I think it's a bit crazy to say that all beef should be advertised the same and never admit that there are differences. A person with no knowledge about differences in grades of beef could purchase a Select steak and have a bad experience. If not educated to the fact that he/she has purchased a cheaper and lower grade "Select" then they go away possibly saying "I don't like beef" because it didn't possibly have the flavor and juciness of a higher grade. If all Americans could eat something like Certified Angus Beef and then understand why it tastes superior and why it costs more then we'd not have as big a beef demand problem as what we are facing today. They might happily pay more to enjoy that occassional steak dinner. Just might not afford to do it everyday. Hamburger is still cheap enough for a whole lot of folks to enjoy on a more regular basis. Yes, I know I'm biased toward higher quality and not apologizing for it. McDonald's is a great customer of the American Rancher, by the way. We should love that company even if we don't all love to eat there. Lots of people do, thank goodness.
High Plains, thanks for taking time to post the accurate information re. CAB.
I agree totally with your point that we should be glad of the differences in beef, giving consumers CHOICES of products.
I think we are making some headway at making the information they need to get the right product for the meal they want to prepare, and showing them how to make great meals from those lower cost cuts.
Also they need to get better, easier to understand information re. the difference between quality grades and the fact that ALL beef is inspected and tested for safety.
Further, that those good cull cows can be marinated and tenderized to give a lower cost, great quality eating experience, even from some steaks and roasts. Hopefully most of those have cooking instructions on the package. I'm not as 'up' on that as I was a few years ago when it was being tested on folks attending conventions.
On an earlier post on this thread, I forgot to point out (I believe!) that McDonalds' is a very large purchaser of US beef, selling lots of it for us! Kinda hard to hate them when one realizes how important they truly are to beef producers in the USA.
mrj
I agree totally with your point that we should be glad of the differences in beef, giving consumers CHOICES of products.
I think we are making some headway at making the information they need to get the right product for the meal they want to prepare, and showing them how to make great meals from those lower cost cuts.
Also they need to get better, easier to understand information re. the difference between quality grades and the fact that ALL beef is inspected and tested for safety.
Further, that those good cull cows can be marinated and tenderized to give a lower cost, great quality eating experience, even from some steaks and roasts. Hopefully most of those have cooking instructions on the package. I'm not as 'up' on that as I was a few years ago when it was being tested on folks attending conventions.
On an earlier post on this thread, I forgot to point out (I believe!) that McDonalds' is a very large purchaser of US beef, selling lots of it for us! Kinda hard to hate them when one realizes how important they truly are to beef producers in the USA.
mrj
gcreekrch
Well-known member
Back in the mid 80's, an old cattle buyer told me that at the time, McDonalds was using 9300 cows per day in their North American outlets.
Does anyone know what the numbers are today?
Does anyone know what the numbers are today?
scout
Well-known member
I understand a CAB steak not hamburger don't care what they call it for all I care they can call it the best of the best or the the royal steak. as long as all cattle that meet the grade qualify not the dam color of its hide . I try to raise the highest quality animals I can. no there not all angus some are better than others that's a fact I will take the premium on the good ones and the dock on the poor ones not all of them are winners. but how in the hell can hamburger be classified CAB if its to lean add fat if its to fat add lean . Mcdonalds is great customer of the beef producer and I don't blame them for discontinuing the angus burger they pay some people a lot of money to watch the profit magrins
Triangle Bar
Well-known member
High Plains said:
High Plains, thanks for posting the link to the website. I have a better understanding of the CAB specifications. There is also some good sounding recipes as well. I'll have to use my ranch raised Charolais heifer I've got in the freezer, but I'm sure it'll be very tasty.....
and isn't that the point of these branded beef marketing programs, that the product is represented accurately and the quality meets the customers expectations? I wonder if the program would be as popular with consumers if it was branded 'Certified 51% Black Hided Beef'. Just Saying.
As for Mickey D's Angus burger, I thought it was quite disgusting and reminded me why I don't eat there. They are a successful company and wish them well, but to get me back as a customer they're product quality has to improve.
katrina
Well-known member
:gag:
scout said:
It's a (BLACK) Angus promoted product with over 30 years behind it why in the hell should they accept anything they don't want. Hereford has CHB a good product I'm sure. Mc Donalds was selling Angus burgers red or black I'm sure not CAB burgers there is a differance in products.
People were'nt buying them because most of america is broke and they were eating more from the Dollar menu hence the decision to focus more attention in that direction. If I'm going to spend $8 to $10 on a fast food meal I'll go to a sit down restaurant other wise a couple $1 burgers and a $1 fry is what I buy.I drink alot of cola and that I buy at Walmart 2 litre bottle for 84cents I'm broke like the rest of america to many payments on land and machinery to spend wild everywhere.