There are some meals that are completely timeless, dishes and ingredients that people continue to eat time and time again. Included in this extensive list is beef, in particular the food most often served at the best steak restaurants near me in Rouse Hill.
Whilst many of us cook beef at home or visit beef restaurants regular basis, not many of us know the origins of eating the meat. A huge part of enjoying a meal is the company, and nothing beats a good conversation. So keep reading to find out about the history of beef- it will undoubtedly be a great conversation starter at your next visit to a meat bistro.
Perhaps one of the reasons why we are so drawn to beef and steak restaurants near me in Rouse Hill, is because humans have been eating it for thousands of years. Historians have in fact, found evidence of beef being eaten since prehistoric times. Interestingly, some of the earliest cave paintings illustrate hunts for aurochs, a primitive bovine. Essentially, cow like creatures have been hunted and used for food before today’s cow even existed!
During the prehistoric era, these creatures were wild, and therefore hunting them was necessary. However, this all changed with the concept of domesticating animals in order to breed and use them for meat, milk and hide. Historians suggest that domestication of cattle began at roughly 8000 BC. Although the first restaurants didn’t pop up until much later- we can thank the early humans for finding a way to breed these animals in captivity, therefore making it much easier to use them for their meat.
As time went on it became clear that there were different types of bovine, however, integrating these breeds was challenging until people gained the ability to travel and explore the world. Essentially, different types of cattle resided in different geographical locations. The more people travelled, the more it became clear that it was profitable and sensible to integrate cattle.
Historians believe that Spanish explorers brought the first Longhorn cattle to America in 1534 and British colonists introduced Devon cattle in 1623. It became clear that each variant of bovine had unique attributes; Devon cattle were renowned for being a valuable source of milk, leather and beef.
As travel became easier, more breeds of cow were transported across the globe, some of the most common types were: Herefords, Aberdeen Angus, Shorthorns, Ayrshire, Charolais, Chianina, Galloway, Guernsey, Jersey, Limousin and Simmenthal.
It is due to this early transportation and integration of cattle that the best bistros now have the ability to choose the type of cattle they wish to procure meat from.
Although all bovines share similar attributes and qualities that make them all part of the same animal family, each breed varies slightly. These differences in characteristics were simply as a result of evolution- ensuring the animal is most suited to its environment.
It soon became clear that different breeds of cattle were more appropriate for certain tasks. For example, Aryshire cattle are particularly good for milk as they produce more than other breeds and the quality is slightly better. Angus cows, however, are renowned for their meat. Essentially, the best steak restaurants near me in Rouse Hill will generally choose beef from cattle that are renowned for their high quality meat.
Due to their superior meat, it is Angus beef that is often used by good eateries. Interestingly, Angus cows are a cross breed between the Scottish Aberdeen Angus and the Texas Longhorn.
It is incredibly easy to take our food for granted, especially as it is so easily accessible in today’s world. However, it is important to remember the origins of the dishes meat restaurants serve. The meals provided by steak restaurants in Rouse Hill may be timeless classics, but that is only because of the history and innovation behind them.
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