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Get Ready! Tenderness Will Rule!
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<blockquote data-quote="Frankie" data-source="post: 311348" data-attributes="member: 13"><p>Nolan Ryan beef is guaranteed tender. I wonder what their sales are? IMO, tenderness is important; but not the only important component of a cut of beef. I especially like juicy steaks. Juicy is marbling. The flavor of meat is carried in the fat. What does chicken taste like? Not the chicken momma raised, because they've made them so lean. Same with some pork. Higher quality grade beef is less likely to be tough than lower quality grade beef. Until they get those tenderness genes sorted out, I'll continue to include the IMF EPD in my sire selection.</p></blockquote><p></p>
[QUOTE="Frankie, post: 311348, member: 13"] Nolan Ryan beef is guaranteed tender. I wonder what their sales are? IMO, tenderness is important; but not the only important component of a cut of beef. I especially like juicy steaks. Juicy is marbling. The flavor of meat is carried in the fat. What does chicken taste like? Not the chicken momma raised, because they've made them so lean. Same with some pork. Higher quality grade beef is less likely to be tough than lower quality grade beef. Until they get those tenderness genes sorted out, I'll continue to include the IMF EPD in my sire selection. [/QUOTE]
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