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<blockquote data-quote="Ann Bledsoe" data-source="post: 19788" data-attributes="member: 60"><p>Gotta agree with you there, BP.</p><p>I've raised & butchered several different breeds and crosses as well as Angus crosses and pure Red and Black Angus. Give me an Angus or Angus cross any day of the week. </p><p>I got real tired of trying to pick out good meat at the grocery store -- well marbled meat that looks good can still be tough, and most of it isn't aged nearly long enough either. </p><p>I've found it much easier to raise and process my own and know each and every time that a cut of meat is taken from the freezer that it's going to be top quality.</p><p></p><p>Ann B</p></blockquote><p></p>
[QUOTE="Ann Bledsoe, post: 19788, member: 60"] Gotta agree with you there, BP. I've raised & butchered several different breeds and crosses as well as Angus crosses and pure Red and Black Angus. Give me an Angus or Angus cross any day of the week. I got real tired of trying to pick out good meat at the grocery store -- well marbled meat that looks good can still be tough, and most of it isn't aged nearly long enough either. I've found it much easier to raise and process my own and know each and every time that a cut of meat is taken from the freezer that it's going to be top quality. Ann B [/QUOTE]
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