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The Consumer wants "TENDER"
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<blockquote data-quote="houstoncutter" data-source="post: 139213" data-attributes="member: 807"><p>Frankie, have you got some kinda souped up cows that will produce more of those $9 ribeyes than the $2 hamburger . I sure wont some of those gals. As for Mr Clark with ranches in Dodge and Crocket, yes I have dealt with him. I bought some Gelbvieh cattle from him, one of the best set of cows I have ever owned. Their gentics still run deep in my herd. Now for the bad part. the 2 Angus bulls I bought were probably the worst buys I have ever made in buying bulls.</p><p>As for tender beef, all beef would be greatly improved if it were aged. Except for the branded programs, most beef is never aged. I guess someone should ask those fellas in the packing industry why that happens</p></blockquote><p></p>
[QUOTE="houstoncutter, post: 139213, member: 807"] Frankie, have you got some kinda souped up cows that will produce more of those $9 ribeyes than the $2 hamburger . I sure wont some of those gals. As for Mr Clark with ranches in Dodge and Crocket, yes I have dealt with him. I bought some Gelbvieh cattle from him, one of the best set of cows I have ever owned. Their gentics still run deep in my herd. Now for the bad part. the 2 Angus bulls I bought were probably the worst buys I have ever made in buying bulls. As for tender beef, all beef would be greatly improved if it were aged. Except for the branded programs, most beef is never aged. I guess someone should ask those fellas in the packing industry why that happens [/QUOTE]
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