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<blockquote data-quote="SF" data-source="post: 102386" data-attributes="member: 1171"><p>SF, I know absolutely nothing about longhorns but how would you know he would even grade USDA choice, or even select for that matter? Feed does not always make marbling. I will concede that he will put on backfat over time, but not necessarily "intramuscular" marbling. Am I missing something here?</p><p>I will add another of my preferences if you don't mind.</p><p>I prefer "Select" - Dry aged beef over prime or choice meat. "Tenderness" is the key element to me.</p></blockquote><p></p><p>I think I already said "I don't know". What I do know, is that without the feed, he has no chance. You are correct, feed does not always make marbling. Lack of feed will ensure you don't have enough. I just said how I would feed him. You like select, I like prime. That's why they have vanilla and chocolate. Different tastes for different folks. I've never had prime beef that wasn't tender. Once again, maybe I'm just lucky.</p><p>[/QUOTE]</p>
[QUOTE="SF, post: 102386, member: 1171"] SF, I know absolutely nothing about longhorns but how would you know he would even grade USDA choice, or even select for that matter? Feed does not always make marbling. I will concede that he will put on backfat over time, but not necessarily "intramuscular" marbling. Am I missing something here? I will add another of my preferences if you don't mind. I prefer "Select" - Dry aged beef over prime or choice meat. "Tenderness" is the key element to me.[/quote] I think I already said "I don't know". What I do know, is that without the feed, he has no chance. You are correct, feed does not always make marbling. Lack of feed will ensure you don't have enough. I just said how I would feed him. You like select, I like prime. That's why they have vanilla and chocolate. Different tastes for different folks. I've never had prime beef that wasn't tender. Once again, maybe I'm just lucky. [/QUOTE]
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