Absolutely not. If the butcher and the chef knew what they were doing the steak would PROBABLY be acceptable. Now ask a packer if he can tell a Longhorn carcass from a good Angus carcass or if a feedlot can tell the difference between Char x Hereford cross steers and straight Longhorns. I guarantee you there is a real difference on that end and those people are the customers who actually write us our checks.