This percentage may not be much in terms of actual cow weight... but economically the savings in production are HUGE. These pleiotropic effects are actually well documented and indeed biologists can only speculate why this occurs but it's quite a good guess that it is related to the gut flora reaching an optimal balance to allow for efficient use of cellulose (microbes in the ruminant digestive tract are symbionts, without them cows would not be able to digest feed properly).




[/quote] Hell, I think I'd rather be born a Swiss cow than a baby in a lot of countries (ooohhh, is that politically incorrect?)[/quote]

Problem is in CH you have a higher probability of being turned into veal before you reach those teenage years

Oh, I wanted to mention that most of the ground meat I've found here for making hamburger patties tends to be both cow and pig (not the best for making tacos or burgers). However, the Weightwatchers ground beef they carry at Coop is really really good for making burgers. I normally don't like/let alone buy the Weightwatchers products but it's the best ground beer I've found.

Migros do a cow only ground beef, Labelled Hackfleisch-Rind.

There is ground water. Now ground beer?
ChemG, did someone switch your r and f on your keyboard?

D'oh! I'm okay at catching things spelled wrong but not so good at catching the correctly spelled completely incorrect words.

Ground beer: what you drink when you're too drunk to get up from where you've just conveniently fallen.

If you dig the earth in Bavaria (near Oktoberfest site) deep enough, you will hit beer. It'll gush out like liquid gold.

I'm going to the Oktoberfest in the afternoon on Oct 4. What about you?