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Do your steers make the cut?
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<blockquote data-quote="mwj" data-source="post: 1555844" data-attributes="member: 491"><p>The good thing about CAB is the grading standards not the hide color. We never raise ALL good cattle even though we try our best. A lot of people would be very surprised if all there cattle were sold on the ''rail''.</p><p></p><p> The program gives the consumer a chance at buying a decent cut of beef on a regular basis, which is a good thing. Our end users as a whole do not have the skill to visually identify that choice steak we are proud of producing. At the price in the meat counter they will not come back for numerous poor guesses.</p><p></p><p> Greg it is good to see you back.</p></blockquote><p></p>
[QUOTE="mwj, post: 1555844, member: 491"] The good thing about CAB is the grading standards not the hide color. We never raise ALL good cattle even though we try our best. A lot of people would be very surprised if all there cattle were sold on the ''rail''. The program gives the consumer a chance at buying a decent cut of beef on a regular basis, which is a good thing. Our end users as a whole do not have the skill to visually identify that choice steak we are proud of producing. At the price in the meat counter they will not come back for numerous poor guesses. Greg it is good to see you back. [/QUOTE]
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Do your steers make the cut?
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