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Ok, besides the fact (and I've seen the shattered cars to prove it) that there is nothing worse than a Black Angus on a dark night, the reason they taste dry is that Angus is supposed to be leaner than other beef. Since it's the fat that makes meat juicy and tender, you see the oxymoron there. I'm a native Texan, raised on beef, and Angus is not, to be truthful, my favorite "brand" of cow. Of course, I'm spoiled to the fact that I could call the local deer packing plant (they all do cow in the off season) and pretty much go to the pasture and pick my beef on the hoof, pay the farmer so much per pound, and pick up my half a beef all wrapped nicely in butcher paper at the deer packing place in about a week.
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