GLUΞDToTheSCRΞΞN on Nostr: npub182f2n…55z5g npub1a73wy…e7y6q yea, it's the difference between a "natural" ...
npub182f2nv0ckh6cst58s7gu6h4ys55f3yusgenttw9v55xchelyy04sq55z5g (npub182f…5z5g) npub1a73wyr3s8ffagwsnlfd548d0nsaqcwdnn6550akehaxglw3kzc8qce7y6q (npub1a73…7y6q)
yea, it's the difference between a "natural" growth process and a "forced" one...
... there was a time when, as they were nearing slaughter, corn would be fed to "enhance marbling" (fat). This CAN produce very good results if done right, especially if you'll be AGING the beef later. It wasn't
It became popular, corn cheaper, the process is faster so a LOT of USA beef is (more crudely) handled this way. It's the "business" side of things.
yea, it's the difference between a "natural" growth process and a "forced" one...
... there was a time when, as they were nearing slaughter, corn would be fed to "enhance marbling" (fat). This CAN produce very good results if done right, especially if you'll be AGING the beef later. It wasn't
It became popular, corn cheaper, the process is faster so a LOT of USA beef is (more crudely) handled this way. It's the "business" side of things.