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Double Muscling and Tenderness
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<blockquote data-quote="MikeC" data-source="post: 136114" data-attributes="member: 1604"><p>Frankie, As I respect your obviously biased opinion on marbling (your quality standard) being the number one factor in driving the beef sales in the US, it is my opinion that more efforts need to take place to increase consumption.</p><p></p><p>Tenderness is our only option at this time, in my humble opinion.</p><p>The study I cited at the head of this string gives the producers' a way to increase lbs. of beef at a lower cost (as it takes more feed to put on a lb. of fat than it does a lb. of lean)</p><p>Given the meat is just as tender as the more fatty animal the public will accept it as a valued product.</p></blockquote><p></p>
[QUOTE="MikeC, post: 136114, member: 1604"] Frankie, As I respect your obviously biased opinion on marbling (your quality standard) being the number one factor in driving the beef sales in the US, it is my opinion that more efforts need to take place to increase consumption. Tenderness is our only option at this time, in my humble opinion. The study I cited at the head of this string gives the producers' a way to increase lbs. of beef at a lower cost (as it takes more feed to put on a lb. of fat than it does a lb. of lean) Given the meat is just as tender as the more fatty animal the public will accept it as a valued product. [/QUOTE]
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