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can you explain why you raise the cattle you do?
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<blockquote data-quote="Kathie in Thorp" data-source="post: 921446" data-attributes="member: 16769"><p>MF -- I don't know what the numbers are. The point I was trying to make (which was the point Angus people were trying to sell to me) is that CAB is ANGUS! I figured 100% at the time. Probably 98% of CAB buyers at the grocery store don't know the criteria. They don't know about carcass quality; they don't know that CAB beef can have lots of white or lots of red -- AAA, with the CAB program, have sold them on black-skin beef. I have heifers out here that are 7/8 to 15/16 BA. One is red, one is sandy/gold, and one is brown buff. They would not qualify for CAB, vs. less percentage BA, via color. </p><p></p><p>This is not a "fight" for me, except that the average American consumer believes that CAB is the best beef available. I don't. It's good -- lots of other beef is as good or better. It's in the very successful marketing of AAA.</p></blockquote><p></p>
[QUOTE="Kathie in Thorp, post: 921446, member: 16769"] MF -- I don't know what the numbers are. The point I was trying to make (which was the point Angus people were trying to sell to me) is that CAB is ANGUS! I figured 100% at the time. Probably 98% of CAB buyers at the grocery store don't know the criteria. They don't know about carcass quality; they don't know that CAB beef can have lots of white or lots of red -- AAA, with the CAB program, have sold them on black-skin beef. I have heifers out here that are 7/8 to 15/16 BA. One is red, one is sandy/gold, and one is brown buff. They would not qualify for CAB, vs. less percentage BA, via color. This is not a "fight" for me, except that the average American consumer believes that CAB is the best beef available. I don't. It's good -- lots of other beef is as good or better. It's in the very successful marketing of AAA. [/QUOTE]
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can you explain why you raise the cattle you do?
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