Are you a meat lover who’s always on the lookout for the best cuts of beef? If so, you may have come across the term “Heavy Western Beef” and wondered what it means.
The truth is, there’s a lot of confusion surrounding this term, with some sources suggesting it refers to heavy breeds like Angus, while others claim it refers to older, less quality beef cattle.
In this article, we’ll dive into the world of Heavy Western Beef and explore what it really means. Whether you’re a seasoned carnivore or just curious about the different types of beef out there, read on to discover all you need to know about this unique and flavorful meat.
What Is Heavy Western Beef?
Heavy Western Beef is a term that is often used in the meat industry, but it is not a recognized USDA grade. Instead, it is a marketing term that can refer to a variety of different things depending on who you ask.
Some sources suggest that Heavy Western Beef refers to heavy breeds like Angus, while others claim that it refers to beef with lots of marbling. Still, others suggest that it refers to older, less quality beef cattle.
According to one source, there are two types of beef: Young Beef and Old, or Heavy Beef. Young Beef is used for the best steaks and other upper-end cuts. It has more marbling, is more tender, and has a more delicately-flavored taste than beef from a full-grown animal. The majority of animals are slaughtered young, around 18 months old or when they reach 1200-1500 pounds in weight. These constitute the bulk of Prime, Choice, and Select Grades of beef.
Older animals can be slaughtered after they have bred for a few years and are considered Old Beef. These usually end up as Standard Grade. The important thing to note is that Heavy Western Beef is not a recognized USDA grade, so it’s important to understand what you’re getting when you see this term on a label.
Defining Heavy Western Beef
When it comes to defining Heavy Western Beef, there is no single definition that everyone agrees on. Some sources suggest that it refers to heavy breeds like Angus, which are known for their large size and muscular build. Others claim that it refers to beef with lots of marbling, which is the intramuscular fat that gives beef its tenderness and flavor. Still, others suggest that it refers to older, less quality beef cattle.
According to one source, Heavy Western Beef can refer to beef from older animals that have bred for a few years. This type of beef is considered Old Beef and usually ends up as Standard Grade. On the other hand, Young Beef is used for the best steaks and other upper-end cuts. It has more marbling, is more tender, and has a more delicately-flavored taste than beef from a full-grown animal. The majority of animals are slaughtered young, around 18 months old or when they reach 1200-1500 pounds in weight. These constitute the bulk of Prime, Choice, and Select Grades of beef.
It’s important to note that Heavy Western Beef is not a recognized USDA grade. Instead, it is a marketing term that can mean different things depending on who you ask. When you see this term on a label, it’s important to understand what you’re getting and to look for additional information about the quality and age of the beef.
The History Of Heavy Western Beef
The history of Heavy Western Beef can be traced back to the early days of cattle ranching in America. The Europeans who first settled in America at the end of the 15th century brought longhorn cattle with them. By the early 19th century, cattle ranches were common in Mexico, which at that time included what was to become Texas.
The longhorn cattle were kept on an open range, looked after by cowboys called vaqueros. In 1836, Texas became independent, and the Mexicans left, leaving their cattle behind. Texan farmers claimed the cattle and set up their own ranches. However, beef was not popular at that time, so the animals were used for their skins and tallow.
In the 1850s, beef began to be more popular, and its price rose, making some ranchers quite wealthy. However, in 1861, Civil War broke out between the Northern and Southern states. Texan ranchers left their farms to fight for the Confederate army. The Confederates lost the war, and the defeat destroyed the economy in the South.
However, the cattle left to their own devices had multiplied. There were approximately 5 million longhorn cattle in Texas in 1865, but there was no market for them in the South. There was, however, a market in the North. If the ranchers could get their cattle to the North, they would fetch ten times what they were worth in the South.
This led to the development of cattle drives, where cowboys would round up thousands of cattle and drive them hundreds of miles north to markets such as Kansas City and Chicago. The journey was long and arduous and could take months to complete.
During this time, beef became increasingly popular in America, leading to advancements in breeding practices and meat processing techniques. The development of refrigerated rail cars also allowed for fresh meat to be transported across long distances.
Today, Heavy Western Beef is still a term used in the meat industry but is not a recognized USDA grade. It is important to understand what you’re getting when you see this term on a label and to look for indicators of high quality such as marbling score and flesh color.
Breeds Of Cattle Used For Heavy Western Beef
When it comes to breeds of cattle used for Heavy Western Beef, there are a few that stand out. Angus, Hereford, and Shorthorn are all British breeds that were brought to the United States in the late 1700s through the late 1800s. These breeds are generally smaller in mature size, reach mature size at an earlier age, have less growth potential, excel in fertility and calving ease, attain higher quality grades, and yield carcasses with a lower percentage of saleable product when compared to Continental European breeds.
Beefmaster is an American beef cattle breed produced by crossing Brahman with Shorthorn and Hereford to create a heat-tolerant animal with good beef production. Beefmaster cattle today are slightly less than half Brahman and slightly more than 1/4 Hereford and 1/4 Shorthorn. They can be any color or spotted. Rigid culling in range conditions, based on hardiness, disposition, fertility, growth, conformation, and milk production has created a superior beef animal that needs no pampering.
Tropical breeds (Bos indicus), such as the Gir, Guzerat, Indo-Brazilian, Nelor, and Brahman; and the Sanga Cattle (Bos indicus africanus), such as the Boran, Nguni, Ankole, and Afrikander Cattle are also used for Heavy Western Beef. These breeds are physiologically adapted for expelling excess heat and thrive in hot climates that cause their cold-adapted European cousins to suffer from overheating. But their advantage in hot climates is also their greatest liability in cold climates. The nutritional requirements (and feed costs) to keep tropical breeds warm during a cold snowy winter are significantly higher than among cattle adapted to cold climates. However, these breeds have been used successfully in crossbreeding programs to combine the heat-tolerant and parasite-resistant genetics of tropical breeds with the cold-adapted hardiness of Continental and British Breeds.
Characteristics Of Heavy Western Beef
When it comes to the characteristics of Heavy Western Beef, there is no one definitive answer. As mentioned earlier, some sources suggest that it refers to heavy breeds like Angus, while others claim that it refers to beef with lots of marbling. Still, others suggest that it refers to older, less quality beef cattle.
If Heavy Western Beef is referring to older cattle, then the meat will likely be tougher and less tender than beef from younger animals. This is because the muscles have had more time to develop and become more fibrous. However, some people prefer the flavor of beef from older cattle because it can have a more intense, beefy taste.
If Heavy Western Beef is referring to beef with lots of marbling, then the meat will be more tender and flavorful than leaner cuts. Marbling refers to the white streaks of fat that run through the meat, and it helps to keep the meat moist during cooking. Cuts with lots of marbling are often considered more desirable and can command higher prices.
How To Cook And Serve Heavy Western Beef
If you’re interested in cooking and serving Heavy Western Beef, there are a few things you should keep in mind. First, it’s important to understand the type of beef you’re working with, as this will impact the cooking process and the final result.
If you’re cooking with older, less quality beef cattle, you may want to consider a slower cooking method that will help to tenderize the meat. This could include using a slow cooker or braising the beef in a flavorful liquid. On the other hand, if you’re working with a high-quality cut of beef that is well-marbled, you may want to consider grilling or pan-searing the meat to bring out its natural flavor.
Regardless of the cooking method you choose, it’s important to season the beef properly with salt and any other desired spices or herbs. You may also want to consider marinating the beef for a few hours or overnight to help infuse it with flavor.
When it comes to serving Heavy Western Beef, there are many options depending on your personal preferences. You could serve it alongside roasted vegetables or a simple side salad, or pair it with a more complex side dish like mashed potatoes or risotto.
Ultimately, the key to cooking and serving Heavy Western Beef is to understand the type of beef you’re working with and tailor your approach accordingly. With a little bit of experimentation and creativity, you can create delicious and satisfying meals that showcase this unique type of beef.
Where To Buy Heavy Western Beef
If you’re interested in trying Heavy Western Beef, your best bet is to check with local grocery stores and butcher shops. Some smaller chains may offer specials on Heavy Western Beef, such as T-Bones and Ribeye. However, keep in mind that the term can be used loosely and may not necessarily indicate a specific breed or quality grade.
It’s important to ask questions and do your research before purchasing Heavy Western Beef to ensure that you’re getting the quality and type of beef you desire. Don’t be afraid to ask the butcher or meat department staff for more information about the beef and where it came from.
Additionally, some online retailers may offer Heavy Western Beef for purchase, but again, it’s important to do your research and read reviews before making a purchase. It’s always best to buy from a trusted source to ensure that you’re getting the highest quality beef possible.
