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Dry aging question
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<blockquote data-quote="3waycross" data-source="post: 469020" data-attributes="member: 6713"><p>If I had said Hide color as a primary consideration you would be correct. </p><p> </p><p>That's not what I said. </p><p></p><p>Therefore MARKETING , is incorrect. </p><p></p><p></p><p>In the case of all 3 premium programs I listed here if they don't Quality grade in the upper 2/3's of choice they don't go in the box.</p><p></p><p>Two of them CAB and Sterling Silver will accept lower yield grades. Than 1855 from Swift but all three have the same spec for marbling. Last time I looked MARBLING was a tangible and measurable, standard of the meat business. </p><p></p><p>So, Aero please explain how Marbling in beef, is now a marketing program. Do you really believe someone had to tell people that well marbled beef tasted better than that which is not. Or maybe the "National beef marbling association" has an add campaign that I haven't seen on TV yet.</p><p></p><p>Maybe what you should do is start a new Beef program. </p><p></p><p>Grassfed only</p><p>No Roll only.</p><p>Hung in the barn until it Rots.</p><p></p><p>Maybe the MARKETING slogan could be. "We know it's tough,we know it's dry, we know it tastes like venison, but if you don't like it we will sure send you some more". Or " Shoeleather , It's what's for dinner."</p></blockquote><p></p>
[QUOTE="3waycross, post: 469020, member: 6713"] If I had said Hide color as a primary consideration you would be correct. That's not what I said. Therefore MARKETING , is incorrect. In the case of all 3 premium programs I listed here if they don't Quality grade in the upper 2/3's of choice they don't go in the box. Two of them CAB and Sterling Silver will accept lower yield grades. Than 1855 from Swift but all three have the same spec for marbling. Last time I looked MARBLING was a tangible and measurable, standard of the meat business. So, Aero please explain how Marbling in beef, is now a marketing program. Do you really believe someone had to tell people that well marbled beef tasted better than that which is not. Or maybe the "National beef marbling association" has an add campaign that I haven't seen on TV yet. Maybe what you should do is start a new Beef program. Grassfed only No Roll only. Hung in the barn until it Rots. Maybe the MARKETING slogan could be. "We know it's tough,we know it's dry, we know it tastes like venison, but if you don't like it we will sure send you some more". Or " Shoeleather , It's what's for dinner." [/QUOTE]
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