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<blockquote data-quote="Anonymous" data-source="post: 6228"><p>> It means they POSSIBLY paid more</p><p>> for it than "regular"</p><p>> beef, and will CERTAINLY expect</p><p>> you to pay more for it. You've got</p><p>> to hand it to the angus people,</p><p>> they have done an outstanding job</p><p>> of marketing. But when it comes</p><p>> down to it, there is no</p><p>> appreciable difference between a</p><p>> good cut of angus and a good cut</p><p>> of any other beef. I can already</p><p>> hear the howling, but it's the</p><p>> truth.</p><p></p><p>> The angus people must have learned</p><p>> a lesson from the Frenchies,</p><p>> because you sure don't see them</p><p>> doing any blind taste tests. The</p><p>> French wines turned out to be no</p><p>> "better" than wines from</p><p>> New York or California, sometimes</p><p>> not as "good". Even the</p><p>> snooty French wine connoisseurs</p><p>> and vineyardists could not tell</p><p>> thier wines from ours.</p><p></p><p>> Likewise, the most die-hard beef</p><p>> aficionado cannot tell certified</p><p>> angus from another excellent cut.</p><p>> I know because I am one - ha. But</p><p>> don't take my word for it. Try it</p><p>> yourself and you'll see. Just make</p><p>> sure the grade, cut, aging, etc.</p><p>> are all equal.</p><p></p><p>> OK angus boys and girls, howl on.</p><p></p><p>> Craig-TX</p><p></p><p>>************************************ actually I would put my beef up in any taste test you have and Have done so, sometimes better to be silent and thought of as a fool than speak, and show it</p><p></p><p></p><p></p><p> <a href="mailto:DCTaylor@CircleTRanch.zzn.com">DCTaylor@CircleTRanch.zzn.com</a></p></blockquote><p></p>
[QUOTE="Anonymous, post: 6228"] > It means they POSSIBLY paid more > for it than "regular" > beef, and will CERTAINLY expect > you to pay more for it. You've got > to hand it to the angus people, > they have done an outstanding job > of marketing. But when it comes > down to it, there is no > appreciable difference between a > good cut of angus and a good cut > of any other beef. I can already > hear the howling, but it's the > truth. > The angus people must have learned > a lesson from the Frenchies, > because you sure don't see them > doing any blind taste tests. The > French wines turned out to be no > "better" than wines from > New York or California, sometimes > not as "good". Even the > snooty French wine connoisseurs > and vineyardists could not tell > thier wines from ours. > Likewise, the most die-hard beef > aficionado cannot tell certified > angus from another excellent cut. > I know because I am one - ha. But > don't take my word for it. Try it > yourself and you'll see. Just make > sure the grade, cut, aging, etc. > are all equal. > OK angus boys and girls, howl on. > Craig-TX >************************************ actually I would put my beef up in any taste test you have and Have done so, sometimes better to be silent and thought of as a fool than speak, and show it [email=DCTaylor@CircleTRanch.zzn.com]DCTaylor@CircleTRanch.zzn.com[/email] [/QUOTE]
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