But also big winners are Angus cattle breeders – to the chagrin of other breeders - as the massive advertising campaigns print on the brains of the great unwashed that Angus is the superior breed of moo cow. Chances are the vast majority of fast food customers seeking something “a little bit fancy” only know the names of two or three breeds anyway and a great deal less about the meat itself.

It’s a dangerous thing to criticise any cattle man or woman’s breed of choice - you’re much safer criticising their religion or even brand of ute – so I’ll play safe and just say that Angus is a very fine breed, as are several others.

The Sydney Royal Easter Show steer and carcase competition is by no means a definitive indication of beef superiority, but for what it’s worth, the Stanhill Trophy this year was taken out by the Limousins with the silver going to Charolais, followed by Shorthorn, Square Meaters (yes, there is such a breed), Poll Hereford, then Angus, Murray Grey, Galloway and Santa Gertrudis. Properly prepared and slaughtered, they are all very fine eating.

Beef taste testing becomes very subjective, as several other competitions can show. What’s more, the breed of the beast is well down the list of what makes a particularly tasty steak. What the animal had been eating, its age and condition and how little stress it experienced in the lead up to slaughter all count a great deal more.

And as for what goes into hamburger chain patties, well, despite the advertising, it’s not actually the prime cuts of prime beef. That sticker on the McDonald’s ads, “Prime Australian Beef“, doesn’t seem to be actually defined as anything by Meat and Livestock Australia.