usernametaken
Well-known member
I apologize if this is on the wrong board - not sure where to put it.
Recently I read that Gerald Fry stated the way the old timers judged how tender and marbled the meat would be was by how much Butterfat the cow produced - needed to be a minimum of 3% butterfat for good quality beef.
Anyone have any experience with this theory ?
Recently I read that Gerald Fry stated the way the old timers judged how tender and marbled the meat would be was by how much Butterfat the cow produced - needed to be a minimum of 3% butterfat for good quality beef.
Anyone have any experience with this theory ?