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<blockquote data-quote="MikeC" data-source="post: 367565" data-attributes="member: 1604"><p>Ordinary housewives at the grocer will pick Select over Choice or Prime beef because of the fat content.</p><p></p><p>The 80's and 90's war against fat will be a hard obstacle to overcome.</p><p></p><p>The current USDA beef grading system is a farce. When fat content is the deciding factor that is supposed to dictate the quality of beef, we are sliding on a slippery slope.</p><p></p><p>For every research article showing us that marbling assists in determining a pleasurable eating experience, one can be shown that says tenderness rules the day for consumers.</p><p></p><p>We are like dogs chasing their tails.</p><p></p><p>The technology of camera grading and predicting tenderness is on the doorstep, waiting to come in. I predict that tender "Select" beef will be our target in just a few years.</p></blockquote><p></p>
[QUOTE="MikeC, post: 367565, member: 1604"] Ordinary housewives at the grocer will pick Select over Choice or Prime beef because of the fat content. The 80's and 90's war against fat will be a hard obstacle to overcome. The current USDA beef grading system is a farce. When fat content is the deciding factor that is supposed to dictate the quality of beef, we are sliding on a slippery slope. For every research article showing us that marbling assists in determining a pleasurable eating experience, one can be shown that says tenderness rules the day for consumers. We are like dogs chasing their tails. The technology of camera grading and predicting tenderness is on the doorstep, waiting to come in. I predict that tender "Select" beef will be our target in just a few years. [/QUOTE]
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