Recently my wife and I have had a chance to travel from the farm a bit. After having eaten nothing but home cooking for years I was astounded at way beef is offered in even the most expensive resteurants, All the tantalizing juiciness and flavor is gone because they are required to over cook it. I am one of the greatest beeflovers around, but I'm not going waiste a lot of money on an overcooked overpriced piece of beef that can't be differentiated from the soybean substitute. So I will only eat my own. This brings us to the point of lossing market share. If anybody is to blame it's the industry AMI for downgrading the quality and portion of the product. If they can't keep the quality and flavor in our good beef all the way to the consumer the meat merchandizers need to change the way they are doing business. I have a feeling if they went back to swinging beef and didn't haul it so far we'd be back in the lead for market share. Also need to make it safe for consumers to eat medium to medium rare so they can enjoy the real flavor that is inherent in good beef. Would aslo help if they weren't trying to screw consumer on portion size. I know the mafia motto is "less is more" and we pocket the difference, but $20 dollars for an 8 once piece of meat is $40 dollare a lb. come on now.