<a href="http://www.billingsgazette.net/articles/2008/01/24/news/state/18-clones.txt">FDA allows cloned beef, but many not so sure</a><br />n<br />n<blockquote>Cloned beef, in the eyes of the Food and Drug Administration, tastes the same as that coming from cows made the old-fashioned way, but Billings butcher Gary Pollock still isn't swayed.<br />n<br />nHe thinks the FDA's recent decision allowing cloned meat and dairy products in the marketplace smells funny. There won't be any cloned meat on the chopping blocks of the Meat and Poultry Palace in Billings anytime soon because Pollock said he's seen the FDA jump the gun before.</blockquote><br />n<br />nI'm sorry, I don't see any problem with cloned animals. I've studied how it is done and there is not a problem that I see. It might be a little more complicated than some other reproductive techniques used in the purebred industry, but not that much different than some of the in vitro stuff they do today. It's to expensive to use on animals in the food chain, right now it would be used for genetically valuable seedstock. Then that progeny would be used for breeding in a herd like mine.<br />n<br />nSorry, if you expect me to yell and scream about it, I won't. There are more important things to worry about than this shit.<br />n<br />n<strong>In a time of tight budgets, difficult choices have to be made. We must make sure our very limited resources are spent on priorities. Bob Riley </strong>