Best beef breeds
Beef comes from many different breeds of cattle, each differing slightly in taste, mainly because of different marbling grades. For chef Orth, the three best breeds for beef are:
ANGUS The most dominant beef in the US, it accounts for over 60 per cent of the country’s commercial herd. To qualify as 'Certified Angus Beef', animals must meet 10 strict requirements, e.g. hide colour, marbling and ribeye size, and must be Prime or Choice grade. Only 1.5 per cent of cattle meet the requirements for the Certified Angus Beef Prime label.
WAGYU This refers to any of four Japanese breeds of beef cattle—Japanese black, Japanese brown, Japanese shorthorn and Japanese polled. Omi beef, for instance, is mainly the Japanese Black, which also accounts for the bulk of wagyu in Japan. It’s genetically predisposed to intense marbling, and the overall value increases by a higher grade of marbling.
LIMOUSINE A breed of highly muscled beef cattle from Limousine in France, it is popular for its lean and tender meat.
Angus and Wagyu are widely available in Singapore, while other high quality breeds such as Simmental, Limousine, Galloway and Hereford are hard to find here.