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<blockquote data-quote="Kent" data-source="post: 113946" data-attributes="member: 2134"><p>Brandon, I like it all too. Of course, I don't want a really tough, dry steak or one that is mealy because it has so much tenderizer on it, but I 'm not very picky unless I'm paying top dollar for it. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /> I must say that the only steers we have ever fed for our freezer ( and this goes back to the early seventies with my dad) were either hereford, angus, or a HxA cross. Never had a bad steak at home. Plenty of bad ones at restaurants, but I ate them all. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /> </p><p></p><p>I would like to try some of that Kobe beef, though. It looks good.</p></blockquote><p></p>
[QUOTE="Kent, post: 113946, member: 2134"] Brandon, I like it all too. Of course, I don't want a really tough, dry steak or one that is mealy because it has so much tenderizer on it, but I 'm not very picky unless I'm paying top dollar for it. :D I must say that the only steers we have ever fed for our freezer ( and this goes back to the early seventies with my dad) were either hereford, angus, or a HxA cross. Never had a bad steak at home. Plenty of bad ones at restaurants, but I ate them all. :D I would like to try some of that Kobe beef, though. It looks good. [/QUOTE]
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