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<blockquote data-quote="houstoncutter" data-source="post: 142124" data-attributes="member: 807"><p>I believe that Colorado State developed a camera that can, and has been used to identify tender beef. It is being used by the Nolan Ryan Tender Beef program. You dont have to have all that fat to have tender beef. Of course the packers love things the way they are. It would really upset their little kingdom if they had process beef correctly. Such as:</p><p>1. Identify beef thats tender</p><p>2. Age beef </p><p>3. Not be able to mix beef from other countries, namely comply with COOL regs.</p><p></p><p>These companies are the ones that have driven the CAB program, but know they are hollering about yeild grades 3's and 4's. Something they say has been increasing over the last 5 or 6 years. Well duh, ranchers start using lots of Angus bulls and the yeild grades go up. Cross a Angus with a Limi, Simi, or Charolais and you solve the problem. Straight Angus or Hereford you have yeild grade problems.</p></blockquote><p></p>
[QUOTE="houstoncutter, post: 142124, member: 807"] I believe that Colorado State developed a camera that can, and has been used to identify tender beef. It is being used by the Nolan Ryan Tender Beef program. You dont have to have all that fat to have tender beef. Of course the packers love things the way they are. It would really upset their little kingdom if they had process beef correctly. Such as: 1. Identify beef thats tender 2. Age beef 3. Not be able to mix beef from other countries, namely comply with COOL regs. These companies are the ones that have driven the CAB program, but know they are hollering about yeild grades 3's and 4's. Something they say has been increasing over the last 5 or 6 years. Well duh, ranchers start using lots of Angus bulls and the yeild grades go up. Cross a Angus with a Limi, Simi, or Charolais and you solve the problem. Straight Angus or Hereford you have yeild grade problems. [/QUOTE]
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