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Marbling (Quality) in Serious Decline
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<blockquote data-quote="bullpeddler" data-source="post: 245302" data-attributes="member: 4245"><p>By crossing breeding English cattle with continental cattle there is no reason not to be able to get marbling and yield grade balanced for whatever market segment we are after. The trick is to make sure the steaks are tender. It doesn't matter how much marbling we have, if the steak is not tender, who will want it? Of course, someone will point out that we don't get paid for tenderness. That's true but neither do the chicken and pork folks. How often do you run across a tough chicken breast or pork chop?</p><p></p><p>bull</p></blockquote><p></p>
[QUOTE="bullpeddler, post: 245302, member: 4245"] By crossing breeding English cattle with continental cattle there is no reason not to be able to get marbling and yield grade balanced for whatever market segment we are after. The trick is to make sure the steaks are tender. It doesn't matter how much marbling we have, if the steak is not tender, who will want it? Of course, someone will point out that we don't get paid for tenderness. That's true but neither do the chicken and pork folks. How often do you run across a tough chicken breast or pork chop? bull [/QUOTE]
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Marbling (Quality) in Serious Decline
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