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favorite beef
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<blockquote data-quote="KNERSIE" data-source="post: 574659" data-attributes="member: 4353"><p>If you want to avoid future comebacks of beef that is tougher or drier than your customer wants (likely the one who really wanted very lean beef to start with), it will be safer to stick with strictly British breeds, hereford, angus or shorthorn or crosses thereof would be the only breeds I would consider in your situation. </p><p></p><p>Stay away from excitable animals, feed them well and before you say you're strictly antibiotic free do some research about when antibiotics can (and must) be given within a natural beef system. Often the ideal and the real world don't see eye to eye.</p></blockquote><p></p>
[QUOTE="KNERSIE, post: 574659, member: 4353"] If you want to avoid future comebacks of beef that is tougher or drier than your customer wants (likely the one who really wanted very lean beef to start with), it will be safer to stick with strictly British breeds, hereford, angus or shorthorn or crosses thereof would be the only breeds I would consider in your situation. Stay away from excitable animals, feed them well and before you say you're strictly antibiotic free do some research about when antibiotics can (and must) be given within a natural beef system. Often the ideal and the real world don't see eye to eye. [/QUOTE]
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