From everyone at Flying H Genetics, we hope you and your family had a happy and relaxing Thanksgiving, that your bellies are full and you had some great food. You could say that this season is the time for eating, that it is not just a time for turkey or ham, but also beef, which is our cup of tea. For 65 years, we have been producing, marketing, and servicing the beef seed stock industry. The reason for our longevity in the industry is that we pay attention to trends and are more than willing to adapt in order to provide on the best service.
There have been many trends in the industry over the last few months that are changing the way professionals are doing things, especially with recent research that suggests eating steak can increase the risk of cancer. Meanwhile, other research suggests that it is a necessary source of nutrients. The beef industry is most certainly a seesaw and you have to be vigilant to make sure what side you are on. The latest trend might just change the way some people raise cattle.
According to this article from The Telegraph, Xanthe Clay writes, “How old was the animal your steak came from? And if that sounds like rampant ageism, it is – right now, foodies are going wild for old Spanish cows. […] Older animals give a very different meat, far darker in colour than the pinky-red meat from younger animals that we see in supermarkets. Its flavour is deeper, stronger and, says Borjanovic [Nemanja Borjanovic, the Serbian-born owner of two London restaurants], “it has length, like wine. The taste stays with you.”
For many people, especially foodies and restauranteurs, aged beef tastes better; it is as simple as that. In other words, aged beef is a hot commodity for restaurants over in Europe where Spain is the capital of aged beef. Its Galician beef, which comes from castrated Galician Blonds, is surging in popularity, in addition to Spain’s Basque meat. These meats are highly sought-after and changing the industry, but these aged meats is not the new obsession of beef aficionados. A process known as “super ageing” is affecting butchers. These butchers, “inspired by the likes of Peruvian butcher Renzo Garibaldi ages some of his meat for 300 days,” are throwing all their chips into the older beef market.
When it comes to beef, it is now becoming an old man’s game. This craze seems to be relegated to primarily Europe, so it is unknown whether “ageism” will become an obsession with American beefeaters, but one thing you can be sure of is that Flying H Genetics will keep an eye on it!
