With the Great Taste Award entries drawing ever closer, we move onto the breaking down of the carcass into primal cuts, this will help the dry ageing process and help maintain, the quality of the final product. Our two entrants into this year competition, Florentine Steak and Côte de Boeuf are taken from the Choice and the Fore Rib respectively.
Below you can see photos of the primal cuts we will be taking the final entrants from, notice the creamy fat on the outside this relates to the notion that only higher grades of beef are suitable for dry ageing, it is quite a thick layer and is very evenly distributed around the muscle. To touch it, the texture is soft and somewhat “creamy”, and the meat gives a sweet scent, something which you don’t necessarily get from lower grade beef.
Aberdeen Angus is the perfect breed and an Anderton’s favourite due the breed being of a calming nature, and have an ‘easy to handle’, docile nature with unbeatable maternal attributes. All contributing to a life cycle without stress which increases the quality of the meat. We are all looking forward to the excitement of the awards with the entries only three weeks away. The story continues next week…
