Originally Posted by jasonjax
Wondering if some learned brethren might chime in on the differences between angus and hereford beef cattle.
I've gotten some amazingly good tenderloins from Fresh Market that were hereford, but I'm contemplating my Christmas cook of "prime rib" and deciding on where to source it from.
Wagyu and Kobe seem a bit expensive, but I'm considering that as well. I'd like it to be a real special meal this year.
The difference is that one is black and the other is red. And I would chalenge anybody to tell the difference when you take the skin off and cook it.