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"I AM ANGUS"
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<blockquote data-quote="Brandonm22" data-source="post: 703438" data-attributes="member: 7645"><p>It was my understanding that the problem was NOT yellow fat but that fattened Shorthorns (back in the day) tended to lay down fat unevenly (patchy). Thick globs of fat there and thinner cover over here on the same carcass. Herefords and Angus fattened more evenly allowing butchers to sell a more uniform product with ~the same fat thickness on the edge of each steak and roast. That seems like it would be a lot less of a problem today since so much more of the fat cover never appears in the grocery case.</p></blockquote><p></p>
[QUOTE="Brandonm22, post: 703438, member: 7645"] It was my understanding that the problem was NOT yellow fat but that fattened Shorthorns (back in the day) tended to lay down fat unevenly (patchy). Thick globs of fat there and thinner cover over here on the same carcass. Herefords and Angus fattened more evenly allowing butchers to sell a more uniform product with ~the same fat thickness on the edge of each steak and roast. That seems like it would be a lot less of a problem today since so much more of the fat cover never appears in the grocery case. [/QUOTE]
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