Got it right off.

I have a counter-add for Carl's Jr. "Jack In The Box -- the division Purina divested because it gave their dog food a bad name".

They're "fake but accurate" about An[g]us beef, though. Too lean. And overpriced.

Those idiots have it wrong. They use that part of the cow in hot dogs.
Don't know how true it is but I was told by a cattle rancher that Angus were popular because their steaks were more closely sized to what people wanted than Herefords. He said the steak sections are slightly smaller and therefore can be cut slightly thicker making for a better finished product in the restaurant trade. He had gone from raising Herefords to Angus because of the premium paid for Angus at that time, although he told me that he personally liked raising Herefords better, and added that he couldn't tell the difference in the way they tasted. To be honest, I can't tell the difference in taste either as long as equal grades of beef are used, and I would be willing to bet that in blind taste tests that very few, if any, people can. While I have nothing against the Angus, claiming that it tastes better is pretty much hype. The grade of beef and where and how it was raised determine the taste, not the breed.
Anyhow, long live the hot dog. After all, we need some way to use those unmentionable parts of cows.

If I may comment? I worked on a ranch for several years. In my experience, most people can't even tell the difference in flavor between 'good' and 'prime', much less Hereford and Angus. I will tell you, though, that the difference between a cow bred for meat and one bred for...other things is pretty significant. These differences range from the fat content in the meat to how well they gain. You wouldn't want to eat a short horn steak if you could have Angus.

Herefords and Limousines tend to have larger frames than Angus, particularly in the rear quarters. But Angus are very much more dense. That's the reason I think you see many cattlemen switching to Angus. More bang for your buck.

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