Details regarding the quality of the beef
From a quality point of view, the characteristics of the beef can be grouped in 4 big categories: quality of taste, physical quality, gastronomic quality and technological qualities.
Quality of taste
It can be appreciated by flavor (taste), juices and quality of juices, features that depend on the quantity and quality of fat. The quality of taste is due to the chemical composition like soluble and volatile substances which can be acknowledged with the help of olfactory and gustatory organs. The beef is juicy as it retains the water better and the losses are reduced while processing. In order to obtain a beef with superior taste qualities, the infiltration of fat in muscle is indispensable.
These are: color, tenderness, consistency, scent, marbling, fat deposits and consistency of fat. The tenderness of the fat is influenced by the conjunctive tissue from the muscle and lots of specialists consider that the tenderness decreases with age. By marbling we understand the infiltration of fat in the muscle and marbled meat represents the deposit of fat between muscles and wider groups of muscle flat sheets. Marbled beef has a wide number of conjunctive cells with fat corpuscle between sheets of muscle fibers. During processing, these fat corpuscles break and infiltrate muscle proteins which leads to a pronounced tenderness of beef.
The quality of the beef from Angus cattle is at the highest standards taking into consideration the qualities presented above due to the selection of cattle from the Angus breed in the direction of producing high quality beef over the past generations until our day.
Generally a carcass is considered to be of good quality when we have the following values (guidelines) for young fattened cattle: carcass meat 65-68%, carcass fat 14-15%, bones and sinews 17-18%, 1st quality beef 46-48% from carcass, checking also the meat-bones proportion given by the meat quantity (kg) in one kg of bones which usually is between 3,5-8,3 according to age and breed.
For the Aberdeen Angus breed the slaughtering yield is over 60%, and for the fattened youth between 67-72% with a meat-bone proportion of 5:1. The Aberdeen Angus cattle have a higher quantity than conventional breeds.