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grain or grass?
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<blockquote data-quote="Anonymous" data-source="post: 18906"><p>I have to agree with you. Personally I like my beef to come off an older</p><p>animal. Preferably 26 to 30 months. Let them mature on grass and or other roughage, then finish on a high energy ration. Gets back to the</p><p>taste of when I was a boy. A lot different from the fast finished beef of today. Some being just long yearlings. They may be marbled, but the maturity is not there. There is a big difference in the over all taste.</p></blockquote><p></p>
[QUOTE="Anonymous, post: 18906"] I have to agree with you. Personally I like my beef to come off an older animal. Preferably 26 to 30 months. Let them mature on grass and or other roughage, then finish on a high energy ration. Gets back to the taste of when I was a boy. A lot different from the fast finished beef of today. Some being just long yearlings. They may be marbled, but the maturity is not there. There is a big difference in the over all taste. [/QUOTE]
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