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Beginners Board
Some thoughts and questions about beef
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<blockquote data-quote="Chuckie" data-source="post: 1835957" data-attributes="member: 637"><p>Jeanne, it is. Very little marbling, but that gene makes it very tender. It seems opposite what we know of in our Angus and other breeds. But when I first tried the meat, it tore on the grill when I picked it up. It was a ribeye, and I wish I had some of the beef now, but will just have to wait when I get a steer. They sell the meat on line. But it is out of my price range. I have to feed my cows first. :^)</p></blockquote><p></p>
[QUOTE="Chuckie, post: 1835957, member: 637"] Jeanne, it is. Very little marbling, but that gene makes it very tender. It seems opposite what we know of in our Angus and other breeds. But when I first tried the meat, it tore on the grill when I picked it up. It was a ribeye, and I wish I had some of the beef now, but will just have to wait when I get a steer. They sell the meat on line. But it is out of my price range. I have to feed my cows first. :^) [/QUOTE]
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Some thoughts and questions about beef
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