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<blockquote data-quote="Frankie" data-source="post: 517562" data-attributes="member: 13"><p>That's a "tough" <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> question because in most breeds you'll find individuals and bloodlines that produce marbled/tender beef and those that don't. Are they crossbreds or straight Limi, Char and Piedmontese? Me, I'd go with the heifer. They tend to marble better than steers. The bulls aren't very big, so not being casterated might not affect their ability to marble yet, but bulls do tend to marble less than steers.</p><p></p><p>'Course I like marbled beef. Double muscled breeds like the Piedmontese tend to be tender, but not much marbling. You had a sample of the meat and liked it.</p></blockquote><p></p>
[QUOTE="Frankie, post: 517562, member: 13"] That's a "tough" :) question because in most breeds you'll find individuals and bloodlines that produce marbled/tender beef and those that don't. Are they crossbreds or straight Limi, Char and Piedmontese? Me, I'd go with the heifer. They tend to marble better than steers. The bulls aren't very big, so not being casterated might not affect their ability to marble yet, but bulls do tend to marble less than steers. 'Course I like marbled beef. Double muscled breeds like the Piedmontese tend to be tender, but not much marbling. You had a sample of the meat and liked it. [/QUOTE]
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