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Double Muscling and Tenderness
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<blockquote data-quote="dun" data-source="post: 136351" data-attributes="member: 34"><p>These link don;t address tenderness but do mention double muscling and grading. They explain the grading systems and will hopefully help to explain the difference between yeild and quality grades:</p><p></p><p><a href="http://meat.tamu.edu/beefgrading.html" target="_blank">http://meat.tamu.edu/beefgrading.html</a></p><p><a href="http://ianrpubs.unl.edu/beef/rp357.htm" target="_blank">http://ianrpubs.unl.edu/beef/rp357.htm</a></p><p><a href="http://www.ext.nodak.edu/extpubs/ansci/beef/as1043w.htm" target="_blank">http://www.ext.nodak.edu/extpubs/ansci/beef/as1043w.htm</a></p><p><a href="http://ianrpubs.unl.edu/Beef/g590.htm" target="_blank">http://ianrpubs.unl.edu/Beef/g590.htm</a></p><p></p><p>dun</p></blockquote><p></p>
[QUOTE="dun, post: 136351, member: 34"] These link don;t address tenderness but do mention double muscling and grading. They explain the grading systems and will hopefully help to explain the difference between yeild and quality grades: [url=http://meat.tamu.edu/beefgrading.html]http://meat.tamu.edu/beefgrading.html[/url] [url=http://ianrpubs.unl.edu/beef/rp357.htm]http://ianrpubs.unl.edu/beef/rp357.htm[/url] [url=http://www.ext.nodak.edu/extpubs/ansci/beef/as1043w.htm]http://www.ext.nodak.edu/extpubs/ansci/beef/as1043w.htm[/url] [url=http://ianrpubs.unl.edu/Beef/g590.htm]http://ianrpubs.unl.edu/Beef/g590.htm[/url] dun [/QUOTE]
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