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Belgian Blue - Facts or Fiction
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<blockquote data-quote="WalnutCrest" data-source="post: 1463279" data-attributes="member: 21715"><p>The whole idea that marbling is the only indicator of tenderness and flavor is a great marketing job. </p><p></p><p>It's my opinion muscle fiber type is most closely related to tenderness ... and a tendency to marble evenly throughout the muscle (as opposed to huge seams of fat and fat converting that's easily trimmed) AND high butterfat genetics are positively correlated with beef flavor (plus the age of the animal; older = more flavor).</p></blockquote><p></p>
[QUOTE="WalnutCrest, post: 1463279, member: 21715"] The whole idea that marbling is the only indicator of tenderness and flavor is a great marketing job. It's my opinion muscle fiber type is most closely related to tenderness ... and a tendency to marble evenly throughout the muscle (as opposed to huge seams of fat and fat converting that's easily trimmed) AND high butterfat genetics are positively correlated with beef flavor (plus the age of the animal; older = more flavor). [/QUOTE]
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Belgian Blue - Facts or Fiction
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