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<blockquote data-quote="Ky hills" data-source="post: 1629782" data-attributes="member: 24816"><p>Valid points Brute, I am not against some level of inspection either and that is where I was intending my point to eventually be. It is very difficult to get beef inspected and it ought not to be. There should be some kind of graders easily available from a state or even local level if the USDA inspectors are too few and far between. I agree there should be no added expense. I also think that producers would soon learn what worked and what didn't as far as quality if they were directly involved. Lower quality would weed itself out pretty quickly in a direct or near direct market. I don't pretend to have all the answers I'm just trying to visualize a plan moving forward.</p></blockquote><p></p>
[QUOTE="Ky hills, post: 1629782, member: 24816"] Valid points Brute, I am not against some level of inspection either and that is where I was intending my point to eventually be. It is very difficult to get beef inspected and it ought not to be. There should be some kind of graders easily available from a state or even local level if the USDA inspectors are too few and far between. I agree there should be no added expense. I also think that producers would soon learn what worked and what didn’t as far as quality if they were directly involved. Lower quality would weed itself out pretty quickly in a direct or near direct market. I don’t pretend to have all the answers I’m just trying to visualize a plan moving forward. [/QUOTE]
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