>Again, quality and specification are being confused.
Not by me. Quality is intrinsic: once a substance or product is complete its quality can't be changed. I can make a high-quality hamburger by specifying high-quality ingredients and then cooking and assembling them with skill and care. And the whole can be no greater than the sum of its parts, so any slip in quality along the line will be reflected in the finished product. The animal may have been perfectly raised and fed, but if it's wrongly treated at slaughter, or the carcass isn't hung properly, the quality of the meat will suffer; and all this trouble will go to waste if I drop my top-drawer ingredients on the kitchen floor.
Where's the confusion?
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