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Non-Cattle Specific Topics
Coffee Shop
Fabricated Filet Mignon
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<blockquote data-quote="Jogeephus" data-source="post: 571670" data-attributes="member: 4362"><p>The more I think about this the more I don't like it. There should be some standard set for this. I always thought a filet mignon was "the tenderloin" cut from a carcus. I, like you, take pride in my "product" and to think that someone is monkeying with things to make a huge profit while at the same time destroying the quality of what we have produced just doesn't seem right to me.</p><p></p><p>How many times have you heard people say your homegrown hamburger is the best they ever tasted? My daughter is young but she will not eat store bought beef. What happens to it after we sell them? I guess it is good for us in one respect cause we can still sell homegrown to folks but what happens when they monkey with it to the point that people no longer trust beef products. $20 per fillet made out of ground up meat and spices. Come on now. How much markup do they have to make?!?</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 571670, member: 4362"] The more I think about this the more I don't like it. There should be some standard set for this. I always thought a filet mignon was "the tenderloin" cut from a carcus. I, like you, take pride in my "product" and to think that someone is monkeying with things to make a huge profit while at the same time destroying the quality of what we have produced just doesn't seem right to me. How many times have you heard people say your homegrown hamburger is the best they ever tasted? My daughter is young but she will not eat store bought beef. What happens to it after we sell them? I guess it is good for us in one respect cause we can still sell homegrown to folks but what happens when they monkey with it to the point that people no longer trust beef products. $20 per fillet made out of ground up meat and spices. Come on now. How much markup do they have to make?!? [/QUOTE]
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Fabricated Filet Mignon
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