The problem as I see it , is that todays consummers do not understand marbling, that is the essence of the steak for flavour while cooking. Our long time butcher always liked our beef and always said Dad knew how to marble it. I don't recall it all but it involved feeding heavy for a week or so, feed light and then heavy again as you finished the animals.We always did well on the cattle market , that was a long time ago..1960's or so. I'm going to guess that heavy marbled steak is Herford. Steak that isn't marbled doesn't have much flavor as far as I am concerned.
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Today's Featured Article - The Ferguson System Principal An implement cutting through the soil at a certain depth say eight inches requires a certain force or draft to pull it. Obviously that draft will increase if the implement runs deeper than eight inches, and decrease if it runs shallower. Why not use that draft fact to control the depth of work automatically? The draft forces are
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