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Quality of the meat?
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<blockquote data-quote="greenwillowhereford II" data-source="post: 571307" data-attributes="member: 7439"><p>I've said this so often the regulars are no doubt tired of it, but Hereford beed has been documented to be superior to USDA average, even Hereford select compared to USDA upper 2/3 Choice. When Herefords were king, beef was king, and since then, beef has lost a lot of ground to chicken and pork. My personal experience with Herfs is that they yield better than Angus. They are known as being second to Angus in marbling, but again it has been proven that Hereford Select does not sacrifice flavor or tenderness. CSU studies in the early nineties proved this.</p><p></p><p>I agree with much of what Frankie said, although I think it strange that the black calves are preferred at a lot of shows by the judges if Hereford is chasing the showring more than Angus and other black cattle.</p></blockquote><p></p>
[QUOTE="greenwillowhereford II, post: 571307, member: 7439"] I've said this so often the regulars are no doubt tired of it, but Hereford beed has been documented to be superior to USDA average, even Hereford select compared to USDA upper 2/3 Choice. When Herefords were king, beef was king, and since then, beef has lost a lot of ground to chicken and pork. My personal experience with Herfs is that they yield better than Angus. They are known as being second to Angus in marbling, but again it has been proven that Hereford Select does not sacrifice flavor or tenderness. CSU studies in the early nineties proved this. I agree with much of what Frankie said, although I think it strange that the black calves are preferred at a lot of shows by the judges if Hereford is chasing the showring more than Angus and other black cattle. [/QUOTE]
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