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Cattle Boards
Beef Butchering
Thoughts on this Marbling?
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<blockquote data-quote="Dsth" data-source="post: 1850638" data-attributes="member: 38038"><p>my thoughts are that almost any steak will taste great if it is prepared correctly. Do you marinate the steaks? do you grill? do you and the kids like almost rare or well done steaks? how about dry rubs? are they cooked slowly under low heat or thrown on a hot skillet and that 1 1/2 steak done in a few minutes? Sorry, just asking questions because I love a great marinated steak slowly grilled on an old charcoal fired grill while I sip on a nice cold Michelob ultra. then cut into that nice juice steak lightly brown on the outside and shiny pink half way through the center. to answer your question: the marbling looks fine and feeding isn't always the answer to more marbling. If the genetics aren't there, grain will only add fat around the outside and get trimmed off anyway. Enjoy your steaks and time with the kids.</p></blockquote><p></p>
[QUOTE="Dsth, post: 1850638, member: 38038"] my thoughts are that almost any steak will taste great if it is prepared correctly. Do you marinate the steaks? do you grill? do you and the kids like almost rare or well done steaks? how about dry rubs? are they cooked slowly under low heat or thrown on a hot skillet and that 1 1/2 steak done in a few minutes? Sorry, just asking questions because I love a great marinated steak slowly grilled on an old charcoal fired grill while I sip on a nice cold Michelob ultra. then cut into that nice juice steak lightly brown on the outside and shiny pink half way through the center. to answer your question: the marbling looks fine and feeding isn't always the answer to more marbling. If the genetics aren't there, grain will only add fat around the outside and get trimmed off anyway. Enjoy your steaks and time with the kids. [/QUOTE]
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Thoughts on this Marbling?
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