Finally I win...I live on, and was raised on, the oldest, registered, black angus ranch in Oregon...Bwahhhahaha!
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As per the normal cowboy/cowhand/cattleman way, I get a heifer/steer every year for my freezer. In addition to that I get either a buck or cow elk every season, sometimes both.
With that being said, do your homework on exactly were your meat is coming from. As per NAFTA we import ton's of meat. Even in-house cutters will mix all the poorer cuts into one big batch of grind. Cuts from here, cuts from there all tossed together. If you care what your eating grab the butcher and find out where the beef is from.-WW
ps. Side note...30 to 40 percent of food in the US is just tossed in the trash anyway.