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<blockquote data-quote="BRYANT" data-source="post: 1408523" data-attributes="member: 10562"><p>Not totally, I have seen the Federal Inspector feel of it ,pinch it, He also carried a knife to stick certain places on the back bone to tell the age of the beef to know if it would be tender or not, also needed a certain amount of cover (outside fat) (these steaks don't have much unless the butcher trimmed it all off) there is a lot more to it than marbling. I have seem marbling beef that would not grade prime. </p><p>Note: this is how it was done 35 yrs. ago things change with time.</p></blockquote><p></p>
[QUOTE="BRYANT, post: 1408523, member: 10562"] Not totally, I have seen the Federal Inspector feel of it ,pinch it, He also carried a knife to stick certain places on the back bone to tell the age of the beef to know if it would be tender or not, also needed a certain amount of cover (outside fat) (these steaks don't have much unless the butcher trimmed it all off) there is a lot more to it than marbling. I have seem marbling beef that would not grade prime. Note: this is how it was done 35 yrs. ago things change with time. [/QUOTE]
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