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NCBA, R-CALF, COOL, USDA (No Politics!)
Beef Study
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<blockquote data-quote="skcatlman" data-source="post: 404794" data-attributes="member: 5562"><p>OT , buddy maybe you should read things before you post them. Yes, US beef was prefered in a test but when the fix was in. The test result is laughable. It is like me asking a rancher which truck they want to pull a a 20 foot stock trailer with The big diesel 1 ton dually 4X4, the V-10 gas 1 ton dually 4X4 or the the 1/2 ton 2wd totota. Common the test was not fair. Like aging beef more than 14 days. After 14 days the moisture loss starts to affect taste and texture not to mention bacterial growth and how long was the aussie beef hanging over 2 months and the canadian close to a month. While the US beef got the optimum hang time 8 to 11 days. What a joke!!! <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite10" alt=":oops:" title="Oops! :oops:" loading="lazy" data-shortname=":oops:" /> </p><p> You should really scared. In reality the foreign meat from Canada looks like it will be prefered if treated the same as US beef, so unless you convince the packers to do the same thing as the test did canadian beef will be taking over your market and US comsumers will be asking for it, and because of COOL ge able to find it. So hurry up with the M-COOL already i want the packers coming up here and fighting over my calves. I want all US consumers eating Canadain beef as their first choice can i help design the COOL Canadian label a big red maple leaf with a number one on it for first choice. I am going to have to copywrite the logo Canadian beef american's first chioce. Thanks for the COOL thing just what we canadians wanted the premium market in the US . Keep up the good work r-calf ! LMAO :lol: <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite10" alt=":oops:" title="Oops! :oops:" loading="lazy" data-shortname=":oops:" /></p></blockquote><p></p>
[QUOTE="skcatlman, post: 404794, member: 5562"] OT , buddy maybe you should read things before you post them. Yes, US beef was prefered in a test but when the fix was in. The test result is laughable. It is like me asking a rancher which truck they want to pull a a 20 foot stock trailer with The big diesel 1 ton dually 4X4, the V-10 gas 1 ton dually 4X4 or the the 1/2 ton 2wd totota. Common the test was not fair. Like aging beef more than 14 days. After 14 days the moisture loss starts to affect taste and texture not to mention bacterial growth and how long was the aussie beef hanging over 2 months and the canadian close to a month. While the US beef got the optimum hang time 8 to 11 days. What a joke!!! :oops: You should really scared. In reality the foreign meat from Canada looks like it will be prefered if treated the same as US beef, so unless you convince the packers to do the same thing as the test did canadian beef will be taking over your market and US comsumers will be asking for it, and because of COOL ge able to find it. So hurry up with the M-COOL already i want the packers coming up here and fighting over my calves. I want all US consumers eating Canadain beef as their first choice can i help design the COOL Canadian label a big red maple leaf with a number one on it for first choice. I am going to have to copywrite the logo Canadian beef american's first chioce. Thanks for the COOL thing just what we canadians wanted the premium market in the US . Keep up the good work r-calf ! LMAO :lol: :oops: [/QUOTE]
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