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<blockquote data-quote="TB-Herefords" data-source="post: 454435" data-attributes="member: 7171"><p>Doesn't Marbling have a direct relation to tenderness and Flavor? I don't think it is possible to get a tough steak that is well marlbed; unless overcooked. Unother marketing problem; I think lots of us have seen or watched a program on RFDTV. During those programs you see commercials on beef and beef saftey, lots of quality promotion. That's great, now lets get them on regular TV so we can promote that to public not the industry. Just my opinon. What happend to BEEF IT'S WHATS FOR DINNER? I haven't seen that promotion for a long time.</p></blockquote><p></p>
[QUOTE="TB-Herefords, post: 454435, member: 7171"] Doesn't Marbling have a direct relation to tenderness and Flavor? I don't think it is possible to get a tough steak that is well marlbed; unless overcooked. Unother marketing problem; I think lots of us have seen or watched a program on RFDTV. During those programs you see commercials on beef and beef saftey, lots of quality promotion. That's great, now lets get them on regular TV so we can promote that to public not the industry. Just my opinon. What happend to BEEF IT'S WHATS FOR DINNER? I haven't seen that promotion for a long time. [/QUOTE]
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