Types Of Beef
Charolais $
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- Meat is known for flavor and tenderness
- Produces more red meat yield than Angus with less marbling
- Excellent fillets and hamburger
- Not extremely lean or extremely marbled
- Slightly less quality but gives you more meat
Limousin $$$
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- Meat is leaner and more tender
- Extremely high-quality meat
- Produces the largest ribeye
- More usable meat with less fat due to their muscular build
- Lower fat and marbling content
- Lower yield than Charolais but has a higher quality
Angus $$
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- Known for its high quality
- Excellent for filet and ribeye
- Superior marbling characteristics and more evenly distributed fat, resulting in more flavorful and tender meat
- Higher percentage of choice and prime cuts of meat
- Although high in quality, it's smaller in size
