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They should just raise the cow

Somehow, upscale restaurateurs believe that diners will soon willingly pay more for a beef dish if it comes with disclosure of the DNA of the actual cow being eaten, according to an Associated Press report.
“People want to know where their food is coming from,” said one excited chef, lauding the knowledge to be gleaned from a calf’s upbringing.
A more practical beef-supply executive added that DNA can help identify the “multiple animals” whose parts were used in hunks of ground beef — a 10-pound package of which may include contributions from “hundreds” of different cows.
He probably
did, or ...

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