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| I agree with you. There needs to be a certain amount of marbeling in the meat for taste and tenderness. However, north of Salina a guy has gone to 100% grass fed beef and is having no trouble selling the product to consumers. Salina Journal had a write up about it in a Sunday paper I think in February. A couple of later articles made it seem like this may have future potential. I will still put grain in the ones I have butchered. | |
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