Most beef is from young steers or heifers. The cow is the factory that produces the calves that are raised to become beef. Most cow meat will be quite tough as the cow ages, and therefore the only meat to come from "cull cows" - cows that are no longer kept as breeding livestock - goes into hamburger or sausage.

When you buy our Diamond F Brand Beef it is from steers that range from over 2 years old to 3 years old, and never from our cows. Yet almost everyone, when they speak about eating beef talk about eating part of a cow.

I can't tell you how many people ask us what we would charge for a "half a cow". The answer is, we can't sell that live cow, cut in half, but here's the price for a half a beef.

I call it Linda's Meth Blend. Sometimes when she is out of Meth Blend she will serve up a steaming cup of other specialty, Linda's Palpitation Blend.

I know all the buyers want black baldies and I'm not sure why. I don't think their carcass traits are any better than lots of other breeds, and I don't like their disposition.

Our old Hereford / Shorthorn cross cattle are predictable and dependable, but I don't trust these angus cattle, and they're quick to get on the fight.

Although I don't understand why the public buys it hook, line, and sinker, I have to applaud the Angus Association and their marketing.

I have to laugh when a company advertises Certified Angus hamburger. The big deal with the Angus marketing claim is the tenderness (which I don't believe angus beef is any more tender than any other breed - it depends on the individual animal, its genetics, and its finishing program) and so to make a big deal about angus hamburger is ridiculous. The metal teeth have already taken care of the toughness of the meat for you.

It's good to have our numbers back up, it's just too bad they're angus!