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Cattle Boards
Beginners Board
Beef/Marbling/Tenderness/ Butterfat ??
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<blockquote data-quote="usernametaken" data-source="post: 553804" data-attributes="member: 6820"><p>I apologize if this is on the wrong board - not sure where to put it.</p><p></p><p>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.</p><p></p><p>Anyone have any experience with this theory ?</p></blockquote><p></p>
[QUOTE="usernametaken, post: 553804, member: 6820"] 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 ? [/QUOTE]
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Beef/Marbling/Tenderness/ Butterfat ??
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