Word: chianina
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...that simple, of course. The more beef I ate, the more paradoxes and marketing myths I found. A new emphasis on breeds and denominations of origin helps distinguish premium beef, but is hardly infallible. Limousin and Charolais are the glory of France, while modern Tuscans still sacrifice snowy Chianina cattle, prized by the Romans and Etruscans, for their Florentine steaks. Brits stake their rosbif reputation on Aberdeen Angus. However, labels of origin are often misleading and sometimes meaningless, especially when cattle are trucked long distances and merely finished for a few weeks at whatever highway exit will give them more...
...meals of fish and chicken, is experimenting with new breeds of beef-producing cattle that are considerably lower in fat and calories than the conventional product. These leaner beefs are beginning to find their way to market with names barely recognizable to most consumers. Nonetheless, Brae, zebu, beefalo and Chianina Lite will soon be tempting steak- and hamburger-loving Americans who want to get back to their old favorites. These meats have anywhere from 25% to 85% less fat and 32% to 79% fewer calories than standard beef, but the most important question to beef lovers is, How do they...
...lean Chianina was developed at Texas Tech University in Lubbock, and is expected to be in Texas supermarkets in late summer. It has 25% less fat and 36% fewer calories than ordinary beef, although the cholesterol content is not significantly lower. Chianina is a descendant of a breed raised in the Chiana Valley of Italy since Roman times. Cooked as directed, the rather pale meat with slightly yellowish fat was virtually tasteless except for slight acidic overtones. Most successful was the steak, pan-grilled and served very rare. What little fat there was in Chianina cuts had an unpleasant waxy...
...Texas, and is sold to ranchers from Florida and California. Zebu, which is now being tested for fat and calorie count at Texas A&M University, was the least acceptable of the beefs tasted. Both the meat and fat had an even sharper acidic flavor and aftertaste than the Chianina...
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