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Aint ever seen nothin like this before!!!
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<blockquote data-quote="Frankie" data-source="post: 190641" data-attributes="member: 13"><p>It's a great relief to hear you admit that Standards aren't where we want to be, but there are several subgrades within each grade. High Standard is a long way from High Select which is a long way from Prime. </p><p></p><p></p><p></p><p>I'll agree that we're not raising perfect cattle. But instead of rebuilding the industry, I suggest people look to the genetics of their cattle to fill the demand for higher quality beef.</p><p></p><p></p><p></p><p>Sure there's room for improvement. More room in some operations than others.<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite7" alt=":p" title="Stick out tongue :p" loading="lazy" data-shortname=":p" /> There's a high correlation between marbling and premiums paid by packers.</p><p></p><p></p><p></p><p>I don't believe this is true. I prefer marbled beef. I think most people on this board prefer marbled beef. Higher quality beef (marbled) is more likely to be tender than lower quality (less marbling). There are some branded beef programs based on tenderness. All of them together don't sell as much as CAB. Look at the number of branded beef programs at the link below that use high quality beef as opposed to those using lower quality grades.</p><p></p><p>Here's the link:</p><p><a href="http://www.ams.usda.gov/lsg/certprog/certbeef.htm" target="_blank">http://www.ams.usda.gov/lsg/certprog/certbeef.htm</a></p></blockquote><p></p>
[QUOTE="Frankie, post: 190641, member: 13"] It's a great relief to hear you admit that Standards aren't where we want to be, but there are several subgrades within each grade. High Standard is a long way from High Select which is a long way from Prime. I'll agree that we're not raising perfect cattle. But instead of rebuilding the industry, I suggest people look to the genetics of their cattle to fill the demand for higher quality beef. Sure there's room for improvement. More room in some operations than others.:P There's a high correlation between marbling and premiums paid by packers. I don't believe this is true. I prefer marbled beef. I think most people on this board prefer marbled beef. Higher quality beef (marbled) is more likely to be tender than lower quality (less marbling). There are some branded beef programs based on tenderness. All of them together don't sell as much as CAB. Look at the number of branded beef programs at the link below that use high quality beef as opposed to those using lower quality grades. Here's the link: [url=http://www.ams.usda.gov/lsg/certprog/certbeef.htm]http://www.ams.usda.gov/lsg/certprog/certbeef.htm[/url] [/QUOTE]
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Aint ever seen nothin like this before!!!
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