Quote:
Originally Posted by Scubadoo97
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
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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.
