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electrical stimulating
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<blockquote data-quote="Frankie" data-source="post: 244261" data-attributes="member: 13"><p>"Brahma producers" don't own Nolan Ryan Branded Beef. Nolan and a group of Beefmaster breeders invested their own money in the branded beef program. They use Select cattle. If an animal grades Choice or better, it goes into the regular marketing channels.</p><p></p><p>Nolan Ryan uses at least three treatments to guarantee tender beef, a bath, electrical stimulation and aging. They may also mechanically tenderize it. In my opinion, the problem with this program is that not all beef needs to be jolted, poked, bathed, and aged. I've been told that the texture is mushy. But that was Angus breeder's opinions.</p><p></p><p></p><p></p><p>CAB does not call for electrical stimulation and I don't think that the major packers are routinely doing that. CAB is boxed up and shipped out like all the other beef. When we go to the City, I try to remember to take a cooler and buy CAB from a wholesaler up there. They age the CAB. But that higher quality grade makes it unlikely you'll get a tough steak.</p><p></p><p></p><p><a href="https://www.cusackmeats.com/cusackmeats/index.asp?mscssid=JDLH8XR694H58GB9PB6M37S79MWE7421" target="_blank">https://www.cusackmeats.com/cusackmeats ... S79MWE7421</a></p></blockquote><p></p>
[QUOTE="Frankie, post: 244261, member: 13"] "Brahma producers" don't own Nolan Ryan Branded Beef. Nolan and a group of Beefmaster breeders invested their own money in the branded beef program. They use Select cattle. If an animal grades Choice or better, it goes into the regular marketing channels. Nolan Ryan uses at least three treatments to guarantee tender beef, a bath, electrical stimulation and aging. They may also mechanically tenderize it. In my opinion, the problem with this program is that not all beef needs to be jolted, poked, bathed, and aged. I've been told that the texture is mushy. But that was Angus breeder's opinions. CAB does not call for electrical stimulation and I don't think that the major packers are routinely doing that. CAB is boxed up and shipped out like all the other beef. When we go to the City, I try to remember to take a cooler and buy CAB from a wholesaler up there. They age the CAB. But that higher quality grade makes it unlikely you'll get a tough steak. [url=https://www.cusackmeats.com/cusackmeats/index.asp?mscssid=JDLH8XR694H58GB9PB6M37S79MWE7421]https://www.cusackmeats.com/cusackmeats ... S79MWE7421[/url] [/QUOTE]
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