SirLoin":3viwp5o5 said:All black (and red for that matter) angus cattle contain a gene that regulates the production myostatin, a chemical that limits the growth of muscle in cattle and promotes more fat growth. In Angus cattle, the gene produces more myostatin than in most other breeds. More myostatin = more fat production. Angus also have genes that control how the fat is dispersed, i.e., is it marbled, or is it deposited in clusters or on the back. These genes in the angus tend to promote fat deposition as marbling. Other genes prevalent in angus cattle control how fast and well the protein fibers in the meat break down during the aging process. Angus beef is not just in such high demand due to advertising. It's mostly due to the quality. I've raised and eaten numerous beef breeds and nothing I've tried compares. Herefords are a close second, but they also have genes set up to produce more myostatin.
Black cattle fetch 20 cents more a pound here at the auction, and it's not JUST because of the color of their hides. It's because there's a higher probability that black cattle will possess right genes that will produce meat that will grade out better and sell for more. The people I hear complaining about the higher cost of black cattle are the very same ones who are bidding more for them at the stock sales :roll:
That being the case why don't Red Angus qualify for CAB.