Photo from The Land…

david_burke_and_bull.jpg
Photo from The Land & Livestock Post

Chef David Burke spent a quarter-million dollars for a prize black Angus bull to produce offspring that become his restaurant’s steaks. His goal is to produce consistent high-quality steaks. But (and here perhaps I’m showing my animal husbandry ignorance) the bull is only offering 50% of his genes. Doesn’t the cow have to be high quality as well? In Thoroughbred racing, just siring by a big winner doesn’t produce a new winner. So does this really produce great steaks every time? Maybe good steaks for eating aren’t as hard to breed as good horses for racing. Anyone who actual does know about bull breeding care to enlighten me? [via Serious Eats]