Steve Campbell: Achieving Tender and Flavorful Beef on the Hoof. Ep. 91

In this insightful podcast episode, Steve Campbell shares his expertise on achieving tender and flavorful beef without relying on DNA or ultrasound. Drawing from his extensive experience and knowledge gained from Gerald Fry, Campbell discusses the importance of visual identification of quality meat, emphasizing natural methods and the significance of factors like bone size, hide looseness, and glandular function. He also delves into the role of genetics, epigenetics, and proper handling in meat tenderness, while advocating for traditional practices over modern technological interventions.Important Links from Today’s Episode:Members site: https://members.acresusa.comAcres U.S.A. Homepage: https://www.acresusa.com/Acres U.S.A. Memberships: https://eco-farming.com/2025 Eco-Ag Recordings: https://www.conference.acresusa.com/recordings-2025Steve’s Website: https://www.tailormadecattle.com/