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"Why Cattle Don't Make The Grade!"
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<blockquote data-quote="MikeC" data-source="post: 239656" data-attributes="member: 1604"><p>I suspect that it does play a part somehow with less marbling, but, I would rather have the younger, more tender meat than some of the older "Prime" ones I've eaten.</p><p></p><p>Until the USDA recognizes "Tenderness" in the quality grading standards, we'll be chasing our tails forever. And chasing the consumers also.</p></blockquote><p></p>
[QUOTE="MikeC, post: 239656, member: 1604"] I suspect that it does play a part somehow with less marbling, but, I would rather have the younger, more tender meat than some of the older "Prime" ones I've eaten. Until the USDA recognizes "Tenderness" in the quality grading standards, we'll be chasing our tails forever. And chasing the consumers also. [/QUOTE]
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