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A thought for a few thinkers
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<blockquote data-quote="Anonymous" data-source="post: 7131"><p>> Are you in the US, Becca? Would</p><p>> you care to share some of your</p><p>> info with those of us on this</p><p>> board? I'd be interested....</p><p></p><p>Frankie,</p><p></p><p>Wagyu cattle, also known as Japanese Black, are relatively scarce in the U.S. (I'm in Mississippi), and the majority of them are in the pacific northwest.</p><p></p><p>Washington State University has a herd of fullblood that they use extensively for research. This is, IMO, a big plus, since the data collected and the results of experiments on carcass quality,feed efficiency, grwoth rates, even models of genetic prepotency, are published in scientific journals, and available to anyone who cares to search for them.</p><p></p><p>Some interesting findings gleaned from the WSU abstracts:</p><p></p><p>wagyu are the heaviest marbling breed found to date.</p><p></p><p>they seem to be able to pass on this trait to partbred progeny.</p><p></p><p>these cattle are slow growing, but a comparison study utilizing wagyu and angus found that although the angus carcass weighed more , the lighter wagyu provided more retail product.</p><p></p><p>wagyu produce little space fat, and little back fat. wagyu bred to angus lines with a tendancy to develop a lot of backfat, seem to produce progeny with markedly less backfat.</p><p></p><p>To date, I have run across no abstracts stating that wagyu infusion failed to improve carcass (marbling) quality when crossed with any beef breed.</p><p></p><p>just personal thoughts here: the national average production of carcasses thta grade prime is about 6% while demand floats between 9 and 10%.</p><p></p><p></p><p></p><p> <a href="mailto:BeccaAllred@cs.com">BeccaAllred@cs.com</a></p></blockquote><p></p>
[QUOTE="Anonymous, post: 7131"] > Are you in the US, Becca? Would > you care to share some of your > info with those of us on this > board? I'd be interested.... Frankie, Wagyu cattle, also known as Japanese Black, are relatively scarce in the U.S. (I'm in Mississippi), and the majority of them are in the pacific northwest. Washington State University has a herd of fullblood that they use extensively for research. This is, IMO, a big plus, since the data collected and the results of experiments on carcass quality,feed efficiency, grwoth rates, even models of genetic prepotency, are published in scientific journals, and available to anyone who cares to search for them. Some interesting findings gleaned from the WSU abstracts: wagyu are the heaviest marbling breed found to date. they seem to be able to pass on this trait to partbred progeny. these cattle are slow growing, but a comparison study utilizing wagyu and angus found that although the angus carcass weighed more , the lighter wagyu provided more retail product. wagyu produce little space fat, and little back fat. wagyu bred to angus lines with a tendancy to develop a lot of backfat, seem to produce progeny with markedly less backfat. To date, I have run across no abstracts stating that wagyu infusion failed to improve carcass (marbling) quality when crossed with any beef breed. just personal thoughts here: the national average production of carcasses thta grade prime is about 6% while demand floats between 9 and 10%. [email=BeccaAllred@cs.com]BeccaAllred@cs.com[/email] [/QUOTE]
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