I hope I am not opening up a can of worms but what makes a good cut of meat? Is it the breed along? the genetics on the breed? the feed the animal is fed? or a combination there of?
> I hope I am not opening up a can
> of worms but what makes a good cut
> of meat? Is it the breed along?
> the genetics on the breed? the
> feed the animal is fed? or a
> combination there of?
All of the above plus processing of the beef, and handling and cooking of it, along with the portion of the animal the cut comes from.
