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<blockquote data-quote="slick4591" data-source="post: 983089" data-attributes="member: 16503"><p>Good friend on mine raises Berkshire, 3Way, and I'm comparing Berkshire to Berkshire, not a white or red hog. Maybe there's something special the Japanese are doing differently that they get extra marbling in the Kurabota. If there is I can't find the secret and my friend doesn't know, either. I'm with you on the flavor of pork. If you feed sack feed like the instructions tell you, you might as well eat a piece of cardboard. Some of the best pork I've ever raised was when I started a finishing ration 60 days before slaughter.</p><p></p><p></p><p></p><p><img src="http://i864.photobucket.com/albums/ab207/slick4591/Imoticons/bsflag.gif" alt="" class="fr-fic fr-dii fr-draggable " style="" /> Highgrit, like I've already said about European beef, I've never eaten it and I don't care what they are serving over there. I can guarantee you one thing and that's if the beef I buy is not high quality I dang sure wouldn't promote it. I still have my beef connections from when I was in the restaurant biz and can get high choice CAB anytime I want. I still order the Piedmontese. It's not us drinking any Kool-Aid because we've actually put the meat in our mouths. Maybe instead of trying to knock something you should try it first.</p><p></p><p>Reminds me that I'm eating Pied flank steak tonight and I'll cook it and eat it like I would a CAB ribeye. It's that tender and more flavorful.</p></blockquote><p></p>
[QUOTE="slick4591, post: 983089, member: 16503"] Good friend on mine raises Berkshire, 3Way, and I'm comparing Berkshire to Berkshire, not a white or red hog. Maybe there's something special the Japanese are doing differently that they get extra marbling in the Kurabota. If there is I can't find the secret and my friend doesn't know, either. I'm with you on the flavor of pork. If you feed sack feed like the instructions tell you, you might as well eat a piece of cardboard. Some of the best pork I've ever raised was when I started a finishing ration 60 days before slaughter. [img]http://i864.photobucket.com/albums/ab207/slick4591/Imoticons/bsflag.gif[/img] Highgrit, like I've already said about European beef, I've never eaten it and I don't care what they are serving over there. I can guarantee you one thing and that's if the beef I buy is not high quality I dang sure wouldn't promote it. I still have my beef connections from when I was in the restaurant biz and can get high choice CAB anytime I want. I still order the Piedmontese. It's not us drinking any Kool-Aid because we've actually put the meat in our mouths. Maybe instead of trying to knock something you should try it first. Reminds me that I'm eating Pied flank steak tonight and I'll cook it and eat it like I would a CAB ribeye. It's that tender and more flavorful. [/QUOTE]
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