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<blockquote data-quote="Lost Hope Ranch" data-source="post: 52747" data-attributes="member: 783"><p>Would you expect anything different from a breed whose reputation is based on dry lean meat, no fat, no marbling, shoe leather tough meat. </p><p>Longhorns should continue to be bred for the beauty of their hides, and length and shape of horns. That's their niche market. They can't compete with the british breeds for beef quality</p><p>Some longhorn breeders are using angus and hereford genetics to improve the quality of the carcass, like they did in the late 1800's and early 1900's. Looks like we have come full circle.</p><p> If you want a true, pleasant eating exoerience angus and .hereford beef can't be beat. They're second to none</p></blockquote><p></p>
[QUOTE="Lost Hope Ranch, post: 52747, member: 783"] Would you expect anything different from a breed whose reputation is based on dry lean meat, no fat, no marbling, shoe leather tough meat. Longhorns should continue to be bred for the beauty of their hides, and length and shape of horns. That's their niche market. They can't compete with the british breeds for beef quality Some longhorn breeders are using angus and hereford genetics to improve the quality of the carcass, like they did in the late 1800's and early 1900's. Looks like we have come full circle. If you want a true, pleasant eating exoerience angus and .hereford beef can't be beat. They're second to none [/QUOTE]
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