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Food for thought

Mike

Well-known member
Looks like they left out what I think is the #1 criteria for a good beef eating experience. Tenderness.

CAB has changed the way they select carcasses that qualify. They have gotten so fat that they now accept carcasses above (or below?) the 3.9 Yield Grades, and they have moved the maximum carcass weights to 1000 lbs with a max and minimum on ribeye size.

Instrument grading will also play a hand in the next NBQA.
 
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