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<blockquote data-quote="robert" data-source="post: 982764" data-attributes="member: 9171"><p>ever had a good steak in Europe? Neither have I, what's the main difference between grading in Europe and the US? In the EU they don't consider marbling, in the US they do. What is the dominant breed in the US? Angus. What is / are the dominant breeds in Europe? Charolais, Simmental, Limousin, Belgian Blue. Which of those aforementioned breeds marble? IF beef was hung 7 - 10 days then I believe marbling would become less of a factor however that change is highly unlikely to be made. Is there a place for exotic breeds in the US system? Of course, the balance of muscle with marbling is a trade off that has to be made, so long as we keep in mind the satisfaction of the consumer is foremost. YG1 with no marbling is a pointless exercise.</p></blockquote><p></p>
[QUOTE="robert, post: 982764, member: 9171"] ever had a good steak in Europe? Neither have I, what's the main difference between grading in Europe and the US? In the EU they don't consider marbling, in the US they do. What is the dominant breed in the US? Angus. What is / are the dominant breeds in Europe? Charolais, Simmental, Limousin, Belgian Blue. Which of those aforementioned breeds marble? IF beef was hung 7 - 10 days then I believe marbling would become less of a factor however that change is highly unlikely to be made. Is there a place for exotic breeds in the US system? Of course, the balance of muscle with marbling is a trade off that has to be made, so long as we keep in mind the satisfaction of the consumer is foremost. YG1 with no marbling is a pointless exercise. [/QUOTE]
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