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Originally posted by 6563747F65627A78110 link=1294123338/2#2 date=1294126257
I buy almost exclusively Angus rump from my meat supplier and it is fantastic
Angus rump: Yes. Angus mince: NO. The whole point of angus is the texture and marbling, then they take the offcuts of blade etc and put it in a blender
Might have a higher fat content maybe. As I dont like skim milk it could be a good thing. A low fat Latte to me to tastes like milk flavoured watery coffee.
I did find this on the ashgrove website.
About Angus Milk
"Ashgrove Full Cream Milk has a rich creamy flavour and has excellent frothing properties making it a superior milk for coffees and milk shakes."
This thing about Angus cattle being best is just marketing pushing simplistic ideas onto consumers. Is it now being pushed for milk :-)
Lets take milk for example as thats what is important for adding to coffee. One of the common dairy breeds in the world is the Holstein-Freisian. They make excellent milk and huge quantities per animal per day but Jerseys have a much higher milk fat content ( ~ 4.5% butterfat compared to ~3% for Holstein). There are also other breeds each with different milk characteristics which changes over time during the day and by season. Most milk that we buy is a blend. Suppliers blend milk for the same reasons that they blend coffees. To create and maintain a good taste profile throughout the year. Itsnot common to use Angus for milk. Probably because its milk production is low and/or its fat and protein content is lower. I wonder if the Coles Angus milk is pure Angus or just contains some Angus milk to slip into a marketing niche.
At the risk of asking the obvious: Why would people want to buy milk from a specialist beef cow rather than a specialist dairy cow?
To me - Dad was a dairy farmer - buying Angus milk is about on par with buying instant coffee for the extra antioxidants that accrue from the addition of green beans.
is this a joke? Angus milk? youd have to milk about 5 of them to get enough to make a Cafe latte. its a beef breed, not a dairy breed but someone will tell me it is actually happening and the joke will be on me. unless of course, Angus is the name of the guy who milks the cows.
This reminds me of Mrs Bucket from Keeping up Appearances on TV. She asked the milkman delivering her bottle of milk, "what is the name of the cow that my milk came from?"
There is a milk in Victoria, although only really available through organic shops, produced at a farm north of Shepparton. It is the Demeter Biodynamic milk - beautiful stuff. Does anyone use it? What do you think is the best for milk texturing: homogenous, or unhomogenous.
The Demeter Certified Bio-Dynamic milks are available all over Australia. Producers of this milk must meet certain stringent guidelines re feeding cows supplements etc. Google in and you will find producers in most States. Makes interesting reading. We could say we were Bio-Dynamic during the long drought in producing our milk. We could not afford chemical fertilisers which are a no-no for Bio-Dynamic milks. Money was and still is very scarce at the coal face of milk production. Our price at the moment is 47 cents per litre for superb milk.
Our milk tests 4.9% fat. Demeter milk 5.3% fat. It is the protein in the milk that "froths". We find that the froth capability in our coffees differs due to protein readings in the different seasons and feed products used. Yes even producing quality milk is a science. Would a cafe pay $3.80 for a litre of Demeter Whole Milk or $6.80 for 2 litres? There in lies the question re use.
Good to try but profits are a must in business. There is a farm at Nathalia near Shepparton that produces Demeter milk.
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