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Unread 12-04-2012, 09:00 PM   #20
centexsmoker
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Quote:
Originally Posted by Scubadoo97 View Post
The Herford I've seen at Fresh Market has been incredibly lean. Like virtually no marbling. Not surprising since their typical shopper is fat adverse
when I had the meat market, we did a CAB program and it was very dark and loaded with marbling. We had another guy come in and show their premium hereford and I noticed the same thing. It was kind of light pink and no marbling. It tasted good but looked bland in the case.

I don't know that they are that different in other cases but these 2 programs looked totally different. Both very good though but at you eat with your eyes first.........

I think in a restaurant (these were actually both restsaurant suppliers) you wouldn't notice the difference. But before they were cooked was a huge visual difference.
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