OP
OP
Anonymous
It's the only thing.
PASS":32ui3njv said:
Mark":208r43yi said:John,
The whole point of the post is that research is finding out that double muscled cattle marble as well as normal cattle, they just di not put on the intermuscular fat. Since well marbled beef with a minimium of waste fat is the stated goal of the quality programs in the beef industry this is the most probable way to acomplish this goal. Also fat does not cost 5 cents a pound to put on. In fact due to the energy in fat and lower water content fat is 7 times more expensive per pound of gain. This makes a lean steer/heifer with a high quality carcass the economic victor. Ad for them not being black no one at the consumimg end cares. They do care about buying too much fat due to health and economic reasons (waste). Soon the cow calf man is going to be paid on his ability to produce the maximium pounds of high quality beef on the rail from a given number of cows at the lowest cost. This will require a cross bred dam and a heavily muscled terminal sire with double muscled characteristics if this research is correct. This means this optimal steer will be at most a quarter angus. To suppose otherwise is to live in denial of the facts. Something else to keep in mind: The vast majority of purebred operations, even the big ones are small businesses relative to others in other parts of the economy. For example a Starbucks in a humble location will do more volume (10 million) and make more profits than the biggest angus breeders. Just think how much bigger a 50,000 feed lot is compared to any purebred breeder in any breed in dollar terms. In short if a different system can produce beef cheaper we must ask ourselves honestly: "How can I use this information to stay relevant and make a better living?"
Mark
> Are there BLACK Piedmontese or
> Parthenaise? If not they will
> never make it on this board and
> probably not in the standard part
> of the business. Remember that
> "thinkers" are hard to
> come by. This is a "follow
> the herd" industry. Having
> groveled to my Angus friends, I
> will say that beef is muscle,
> muscle is beef, not fat. The
> supermarkets made millions for
> years selling extra fat, many
> don't wish to see that end.
> Economically, if you can sell 5
> cents a pound fat for $1.85 you
> may have a cash generating
> machine, why would you want to
> change it? I am not sure you can
> make as much turning water into
> gold as you can turning fat into
> bucks.
> Opps, sorry Dun, not being as
> politically correct as I should be
> but remember fat is marbling,
> marbling is fat, just calling a
> spade a spade, not sure that is
> either whining or negative. Please
> correct me if I am wrong.
[email protected]
You do realize this is a 15 year old thread..Christina VanL":wxc973xu said:Thank you for posting this Mark. We raise and sell locker beef locally and our customers are much happier with the Parthenais and Belgium Blue Angus crosses than the straight Angus. Another thing to add is that the Double Muscled gene causes the meat to have finer muscle tissues making it much more tender. It is very hard to find these breeds in the US and I am hoping to find more purebred Parthenais in the US.
Nesikep":3ve177qa said:You do realize this is a 15 year old thread..Christina VanL":3ve177qa said:Thank you for posting this Mark. We raise and sell locker beef locally and our customers are much happier with the Parthenais and Belgium Blue Angus crosses than the straight Angus. Another thing to add is that the Double Muscled gene causes the meat to have finer muscle tissues making it much more tender. It is very hard to find these breeds in the US and I am hoping to find more purebred Parthenais in the US.
Christina VanL":1kiwqbzj said:<snip>Another thing to add is that the Double Muscled gene causes the meat to have finer muscle tissues making it much more tender.<snip>
It took 40 years for Turkey to become the gold standard for Thanksgiving dinners.TennesseeTuxedo":w0s2enqy said:Nesikep":w0s2enqy said:You do realize this is a 15 year old thread..Christina VanL":w0s2enqy said:Thank you for posting this Mark. We raise and sell locker beef locally and our customers are much happier with the Parthenais and Belgium Blue Angus crosses than the straight Angus. Another thing to add is that the Double Muscled gene causes the meat to have finer muscle tissues making it much more tender. It is very hard to find these breeds in the US and I am hoping to find more purebred Parthenais in the US.
Yes it is Nesi but isn't it funny how the debate never changes?
Son of Butch":3bxsi7pt said:snip...
To think any niche market can make inroads faster is naive.
Nesikep":2oczqnwh said:Niche markets are very quickly oversaturated.. Ostriches are a great example, fallow deer, alpacas and llamas, pot bellied pigs, just to name a few..
I can think of several cattle breeds fits in this category. Sure you might thinks that your niche cattle market is stable but just wait till the demand for the niche breed gets less and all you have is worthless surplus cattle.WalnutCrest":2bz6frrs said:Nesikep":2bz6frrs said:Niche markets are very quickly oversaturated.. Ostriches are a great example, fallow deer, alpacas and llamas, pot bellied pigs, just to name a few..
You're equating "beef cattle with the wrong coloring" with ostrich, fallow deer, alpaca, llama or pot bellied pig?
Lowlines, Dexters and mini Herefords used to be expensive but now they're getting cheaper in some local areas. Highlands, galloways and shorthorns are dirty common......and cheaper. Slick and probably the Aubrac breeder has an advantage over the other niche breeds is that they have limited numbers of saleable animals available. Many niche cattle breeders made this mistake by expanding the cattle numbers in hopes they will earned more money by selling more animals.Nesikep":1areqjqp said:I think if you exclude exotic colors, and look at other 'niche' traits, like mini cows, then that holds more true.. there is less value as beef in them, and more as a pet market.. I think they're largely overvalued, it's just that I guess the demand hasn't plummeted, or supply hasn't outgrown it (yet)
No he's not talking about the reds, he's talking about the odd colors.Jeanne - Simme Valley":2uyhyfaz said:When you are referring to "color", are you talking about red vs black? If so, I don't see any advantage to one or the other in my herd. Excluding the "purebred" aspect of my herd, my STEERS sell to a feedlot direct. He pays exactly the same price whether they are black or red, or have some white on them. If they are good cattle & they make the buyer money, he does not care what color they are.