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Corriente beef
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<blockquote data-quote="Laneha Everett" data-source="post: 624230" data-attributes="member: 9313"><p>I'll give another point of view. We raise corrientes for roping. Over the past couple of years we have finished some at our feedlot and had them harvested to eat for ourselves. We were really surprised at how good they are. I believe them to be just as tender (and in most cases with the general not-so-much-angus-black-steer) more tender than the average steer. All of the steaks we have had have been wonderful they are tender without using a tenderizer and so much leaner. The hamburger is great because in most cases you don't even have to drain it when it is done cooking. So, we love the corriente beef, would make it hard for us to go back to "normal" beef after trying what we have. I believe the tenderness is genetic b/c with-in the genetic make-up of a corriente are dairy cattle and dairy cattle and known for being tender. Anyway, good stuff if it is finished properly b/c the meat turns out lean and tender.</p></blockquote><p></p>
[QUOTE="Laneha Everett, post: 624230, member: 9313"] I'll give another point of view. We raise corrientes for roping. Over the past couple of years we have finished some at our feedlot and had them harvested to eat for ourselves. We were really surprised at how good they are. I believe them to be just as tender (and in most cases with the general not-so-much-angus-black-steer) more tender than the average steer. All of the steaks we have had have been wonderful they are tender without using a tenderizer and so much leaner. The hamburger is great because in most cases you don't even have to drain it when it is done cooking. So, we love the corriente beef, would make it hard for us to go back to "normal" beef after trying what we have. I believe the tenderness is genetic b/c with-in the genetic make-up of a corriente are dairy cattle and dairy cattle and known for being tender. Anyway, good stuff if it is finished properly b/c the meat turns out lean and tender. [/QUOTE]
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