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<blockquote data-quote="Brandonm2" data-source="post: 197916" data-attributes="member: 2095"><p>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.</p></blockquote><p></p>
[QUOTE="Brandonm2, post: 197916, member: 2095"] 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. [/QUOTE]
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