Maccas certainly know how to market a product. According to a butcher friend, some customers now request Angus and if he says no its hereford they walk out. Can't imagine to many people would actually know the difference when they are eating it. We breed black baldies and do pretty well with them. I'd say they are great to eat but it is also in they way they are grown, killed, hung, butchered and cooked. Most meat is not hung for long enough as it is not commercially viable for butchers to hang carcases for 2-3 weeks. Thought it was common knowledge that mince comes from old 'chopper' cows and bulls that are either past their use by date are should have been marked. Not exactly prime animals. We have alot of smallish bulls coming through our yards as so many pitt street farmers are not able to mark their steers or don't relise what they have breed until it is to late.
