Jogeephus wrote:It depends on what you think is good beef. Some people like it lean but I like it marbled well. With that in mind I've always thought it would be good to cross a charolais with a wagyu. Was gonna try that a couple of years ago but I got sidetracked on another project. Thanks for the reminder. Just bumped it up my list.
tonyb wrote:This is kind of a pie in the sky question, but if you could forget about commercial issues (i.e. if money were no object), how would you produce the best eating beef? What breeds, what crosses, what feed, slaughter age, and anything else that I'm forgetting?
I'm from the north, so I'm kind of curious how this would work in our region (upper Great Lakes) where we have dense cool season forages half of the year, and feed hay the other half.
TennesseeTuxedo wrote:One word...Angus.
TennesseeTuxedo wrote:Does that mean you bought the hype or are you a hypocrite?
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