Flavor and breeding question

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pdubdo

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southern Oklahoma
Hi all, been gone for a bit but this forum has helped me since I first got started, so super appreciative!
Have just a few RA cows, rent a bull in the summers and grow up 1-2 to process (sell most to friends/family) every year. 99% grass fed/finished and we really like the flavor. Thinking about getting a sim or Hereford bull this year, and my question is, does genetics play a significant role in flavor, or is this almost all a forage factor? I don’t want to mess up a good thing.
 

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I can’t speak as to grass finished, as we grain finish ours. We have found very little if any discernible difference between Angus or Hereford. The stereotype is that Herefords put on excess back fat and won’t marble as well. In our limited experience some individuals will put on some back fat, but all of ours when ideally finished have marbled very well.
No experience with Simmental cross yet, I have no idea how they would do in grass finished environment. I would think that the red Angus x Simmental calves would excel in a grain finished program.
 
I doubt sim/hereford would change the flavor profile significantly if you are using the same feedstuffs.

I finish angus and x-bred angus/wagyu animals and I've finished angus/jersey in the past all on the same ration. There was a subtle difference with the jersey animals. There is a more discernible difference with wagyu cross animals in our experience. I suspect that is likely less due to diet and more due to the amount of marbling.
 
pdubdo said:
Hi all, been gone for a bit but this forum has helped me since I first got started, so super appreciative!
Have just a few RA cows, rent a bull in the summers and grow up 1-2 to process (sell most to friends/family) every year. 99% grass fed/finished and we really like the flavor. Thinking about getting a sim or Hereford bull this year, and my question is, does genetics play a significant role in flavor, or is this almost all a forage factor? I don't want to mess up a good thing.
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The only breed I've ever noticed any kind of flavor difference with is Charolaise... but it could have been the way they were fed out. I've never been partial to Char anyways, so I've never fed any out since.
 
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I done semintals fer a while yrs ago, then crossed w.gallaway. Always did the grass fed w/barley when I did grain. They all tasted bout the same. Gallaway/angus cross I did notice a bit sweeter taste when aged all the same hangin 10 days. Gotta mention I had a customer promised to buy hangin half this past October and he put me off so his half hung in cooler while I tried ta sell it. At 21 days I decided to slice it my self. Man that angus half was so tender fell off the bone.
 

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