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<blockquote data-quote="Chuckie" data-source="post: 149547" data-attributes="member: 637"><p>I try to stay out of the "War between the Breeds," which I find an odd thing to argue over, but anyway, I do raise Angus because the buyer wants it. It reminds me of how the Quarter Horse had to be a sorrel with white on it's face or you could forget about taking it to a show and doing much with it. Palimino's, buckskins, duns, bays etc... could count on placing behind a sorrel. If the buyer wanted Poison Ivy, I would raise that too. But, I do have a Piedmontese in the freezer, and I can't say that I have had anything that tasted better. I might of had something that tasted as good, but I have no idea what it was for sure. I do know that the beef I have in the freezer, has little fat, and is very, very, tender and has a really good rich taste. So no complaints here. But, having said that, I cannot prove for sure that I have ever eaten Angus beef before other than what they advertise. Sorry to say that I have not got around to putting one in the freezer yet. But when I run out of the Piedmontese, then I will. When I put one in the freezer, then I will be able to compare. When I see the full, rounded hips and shoulders on the Piedmontese cattle down the road, I cannot but help wish that all of the Angus cattle I raise, could have such a body. It is amazing to me how such a tiny calf can become such a sculpture.</p></blockquote><p></p>
[QUOTE="Chuckie, post: 149547, member: 637"] I try to stay out of the "War between the Breeds," which I find an odd thing to argue over, but anyway, I do raise Angus because the buyer wants it. It reminds me of how the Quarter Horse had to be a sorrel with white on it's face or you could forget about taking it to a show and doing much with it. Palimino's, buckskins, duns, bays etc... could count on placing behind a sorrel. If the buyer wanted Poison Ivy, I would raise that too. But, I do have a Piedmontese in the freezer, and I can't say that I have had anything that tasted better. I might of had something that tasted as good, but I have no idea what it was for sure. I do know that the beef I have in the freezer, has little fat, and is very, very, tender and has a really good rich taste. So no complaints here. But, having said that, I cannot prove for sure that I have ever eaten Angus beef before other than what they advertise. Sorry to say that I have not got around to putting one in the freezer yet. But when I run out of the Piedmontese, then I will. When I put one in the freezer, then I will be able to compare. When I see the full, rounded hips and shoulders on the Piedmontese cattle down the road, I cannot but help wish that all of the Angus cattle I raise, could have such a body. It is amazing to me how such a tiny calf can become such a sculpture. [/QUOTE]
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