Taurus
Well-known member
Eh I prefer Belties X over any breeds, included angus at any time.
houstoncutter":1i0t88dg said:Did I read this right, "satisfaction of the consumer is foremost". If that's the case wouldn't all meat be aged as it used to be pre mid seventies ?
Little older than some off you. Ate at cheap cafe's when ii was younger and also bought cheap cuts of meat to cook on weekends. All of those steaks were tender and flavorful. Pray tell why do you think an aged elk or deer carcass taste's better? It surely has nothing to do with marbling.
Red Bull Breeder":198o0si4 said:Marbling has less than a 10% effect on tenderness acording to a marc study i read once.
3waycross":1ea7n7g3 said:The big buzzwords in pork are Berkshire and Kurabota. There is also some Hampshire being marketed lately.
FWIW Kurabota pork chops are currently going for close to $11lb WHOLESALE. :shock:
3waycross":12m2drgj said:The big buzzwords in pork are Berkshire and Kurabota. There is also some Hampshire being marketed lately.
FWIW Kurabota pork chops are currently going for close to $11lb WHOLESALE. :shock:
slick4591":zltj52fx said:3waycross":zltj52fx said:The big buzzwords in pork are Berkshire and Kurabota. There is also some Hampshire being marketed lately.
FWIW Kurabota pork chops are currently going for close to $11lb WHOLESALE. :shock:
Here's another marketing gimmick. Japan pretty much buys all Berkshire hogs from the US. They will also raise Berkshire over there and sell them as Kurabota(TM). The price goes up.
highgrit":121o6j9q said:Sounds like the double muscled crew drinks kool-aid to me. The beef in Europe is the worst, and everyone knows it. But I sure can see
the plus side to using a Lim-Flex bull. I get paid by the pound for my beef, bigger is better. But taste and color sells.
highgrit":29s1wlij said:Slick, you can try and spin it anyway you want. But the fact and truth of the matter is the double muscled cows are what the Europeans breed and sell for there beef. There taste and tenderness have never been their strong points. Double muscled cows put the beef on the ground, in bigger calves, higher weaning weights and just a bigger cow overall. It's all in what you like, some folks like to eat rattlesnake. And millions of people that spend extra $ to by CAB don't know what good beef is supposed to taste like. Drink some more Kool-Aid.
highgrit":1tu1hbg5 said:Slick, you can try and spin it anyway you want. But the fact and truth of the matter is the double muscled cows are what the Europeans breed and sell for there beef. There taste and tenderness have never been their strong points. Double muscled cows put the beef on the ground, in bigger calves, higher weaning weights and just a bigger cow overall. It's all in what you like, some folks like to eat rattlesnake. And millions of people that spend extra $ to by CAB don't know what good beef is supposed to taste like. Drink some more Kool-Aid.
ALACOWMAN":3qmnoteb said:to be honest, the majority of folks on here raise what they want.... some say because they can . which is great.....but their not overly concerned about the consumers beef eating experience.......