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Marbling in Beef
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<blockquote data-quote="Frankie" data-source="post: 20644" data-attributes="member: 13"><p>I must have missed that post about the flavor being in the fat. Can you point it out? Bermuda grass hay has lots of protein; don't think I'll eat much of it. How about you? I've merely pointed out that consumers time after time choose Choice over Select (more marbled over less marbled beef). No one has to lie; everyone has a preference and there's beef out there to fit anyone's taste. If you choose to raise hamburger cows, go for it. But those who raise high quality beef will generally get paid more for their cattle.</p></blockquote><p></p>
[QUOTE="Frankie, post: 20644, member: 13"] I must have missed that post about the flavor being in the fat. Can you point it out? Bermuda grass hay has lots of protein; don't think I'll eat much of it. How about you? I've merely pointed out that consumers time after time choose Choice over Select (more marbled over less marbled beef). No one has to lie; everyone has a preference and there's beef out there to fit anyone's taste. If you choose to raise hamburger cows, go for it. But those who raise high quality beef will generally get paid more for their cattle. [/QUOTE]
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