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Livestock & Forage
How can anybody be bothered with charolais?
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<blockquote data-quote="neilo" data-source="post: 6798000" data-attributes="member: 348"><p>The main problem with supermarket beef (& lamb) is not so much the breed, but the lack of hanging time. The best beef I have ever eaten was a Blonde Aquataine x Holstein heifer, reared steadily alongside our dairy followers and slaughtered/hung locally. The steady growth and the hanging after slaughter made all the difference imo,and it was far better than any Hereford or AA x dairy beasts we’d previously bred from the same herd.</p><p></p><p>Most of the steaks we eat now are supermarket steaks, bought when reduced & near ‘sell by’ date, then sat in the fridge in their sealed packs for up to a month. ?</p></blockquote><p></p>
[QUOTE="neilo, post: 6798000, member: 348"] The main problem with supermarket beef (& lamb) is not so much the breed, but the lack of hanging time. The best beef I have ever eaten was a Blonde Aquataine x Holstein heifer, reared steadily alongside our dairy followers and slaughtered/hung locally. The steady growth and the hanging after slaughter made all the difference imo,and it was far better than any Hereford or AA x dairy beasts we’d previously bred from the same herd. Most of the steaks we eat now are supermarket steaks, bought when reduced & near ‘sell by’ date, then sat in the fridge in their sealed packs for up to a month. ? [/QUOTE]
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How can anybody be bothered with charolais?
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