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Local Hereford Influence Sale Results
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<blockquote data-quote="rwtherefords" data-source="post: 138682" data-attributes="member: 778"><p>I agree, la4angus!</p><p></p><p>I didn't start this post to fuel the Hereford vs. Angus debate. My intent was to report that Hereford demand seems to be on the rise in middle TN, as evidenced by the recent sale.</p><p></p><p>My feelings about CAB being misleading to the consumer has been made known here in the past. I've polled many people that I work with and ask, "If you go to a restaurant that has a sign stating that they serve Certified Angus Beef, what percent of Angus do you think the animal your steak came from is required to be Angus?" They have all said they expect it to be 100% pure Angus. They're amazed when they find out that, technically, it isn't required to have any Angus. Just having a black hide and grading choice or better isn't Angus in their mind. Even 50% Angus isn't Angus in their minds.</p><p></p><p>I'm all for programs which enhance the demand for quality beef, but I think CAB, CHB, Hereford Verified, etc. better be careful not to create an illusion of something they're not. The backlash could be very negative. I think that if you're going to certify that something is Angus, it better be 100% Angus, and if your going to certify that something is Hereford, it better be 100% Hereford. Otherwise, sell it as Angus influenced, or Hereford influenced with a percentage not to be less than 50%.</p></blockquote><p></p>
[QUOTE="rwtherefords, post: 138682, member: 778"] I agree, la4angus! I didn't start this post to fuel the Hereford vs. Angus debate. My intent was to report that Hereford demand seems to be on the rise in middle TN, as evidenced by the recent sale. My feelings about CAB being misleading to the consumer has been made known here in the past. I've polled many people that I work with and ask, "If you go to a restaurant that has a sign stating that they serve Certified Angus Beef, what percent of Angus do you think the animal your steak came from is required to be Angus?" They have all said they expect it to be 100% pure Angus. They're amazed when they find out that, technically, it isn't required to have any Angus. Just having a black hide and grading choice or better isn't Angus in their mind. Even 50% Angus isn't Angus in their minds. I'm all for programs which enhance the demand for quality beef, but I think CAB, CHB, Hereford Verified, etc. better be careful not to create an illusion of something they're not. The backlash could be very negative. I think that if you're going to certify that something is Angus, it better be 100% Angus, and if your going to certify that something is Hereford, it better be 100% Hereford. Otherwise, sell it as Angus influenced, or Hereford influenced with a percentage not to be less than 50%. [/QUOTE]
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