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Beef Breed vs Jersey Cross Freezer Beef Taste Test
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<blockquote data-quote="farmerjan" data-source="post: 1636690" data-attributes="member: 25884"><p>Jerseys are the second best marbling beef after Wagyu. I have been eating jersey and jersey cross beef for over 40 years, although there have been a few angus and other crosses in there too over the years. The jersey beef also tends to be just a little "sweeter" tasting.... it could be because of the marbling too. </p><p>Neat that you were able to compare the beef all together at the same time. That was a GREAT EXPERIMENT. </p><p>If you were to accelerate the feeding with silage during the growing process, the gain would be a little better. But, one thing, did you take into account that an angus jersey cross would finish out a little sooner than the limousin cross as they are a bigger beef breed so take longer to get the size before they start to "finish" ????</p><p>A few in this area are using Wagyu on angus to get a better marbled carcass, but Wagyu also take longer to finish properly. </p><p></p><p>Mostly I will breed the jerseys to angus for feeder calves. And I am going to start holding the calves to finish for freezer beef to sell.... They can always go in my freezer if they don't sell. </p><p></p><p>Actually, the limi/jersey cross is something that is being promoted as a viable and economical cross to add value to the "mostly worthless" jersey bull calves. Since I raise the calves on nurse cows, the growth is pretty good.</p><p> I am fortunate to have one of the dairy farms I test that is mostly using beef bulls on all but their best cows, since the calves are worth twice or more than say a dairy calf. Plus they tend to be more active and aggressive. Most are angus cross. I will take whatever he has at the time if I need an extra calf to graft on a nurse cow, there have been a few simmental crosses. They make a better "beef cow" if you retain the heifers, as the simi tends to put a little more "body" on the dairy cross.... than the angus cross. And the simi cross tends to not be such a "milk wagon" as the angus cross is. But there are different results with different bulls too. Have some that come out looking mostly dairy and some looking more like a beefier animal with a little dairy in it. </p><p>Have had some pretty good tasting and tender hol/beef cross, beef to eat too. But my favorite is jersey and jer/x.</p></blockquote><p></p>
[QUOTE="farmerjan, post: 1636690, member: 25884"] Jerseys are the second best marbling beef after Wagyu. I have been eating jersey and jersey cross beef for over 40 years, although there have been a few angus and other crosses in there too over the years. The jersey beef also tends to be just a little "sweeter" tasting.... it could be because of the marbling too. Neat that you were able to compare the beef all together at the same time. That was a GREAT EXPERIMENT. If you were to accelerate the feeding with silage during the growing process, the gain would be a little better. But, one thing, did you take into account that an angus jersey cross would finish out a little sooner than the limousin cross as they are a bigger beef breed so take longer to get the size before they start to "finish" ???? A few in this area are using Wagyu on angus to get a better marbled carcass, but Wagyu also take longer to finish properly. Mostly I will breed the jerseys to angus for feeder calves. And I am going to start holding the calves to finish for freezer beef to sell.... They can always go in my freezer if they don't sell. Actually, the limi/jersey cross is something that is being promoted as a viable and economical cross to add value to the "mostly worthless" jersey bull calves. Since I raise the calves on nurse cows, the growth is pretty good. I am fortunate to have one of the dairy farms I test that is mostly using beef bulls on all but their best cows, since the calves are worth twice or more than say a dairy calf. Plus they tend to be more active and aggressive. Most are angus cross. I will take whatever he has at the time if I need an extra calf to graft on a nurse cow, there have been a few simmental crosses. They make a better "beef cow" if you retain the heifers, as the simi tends to put a little more "body" on the dairy cross.... than the angus cross. And the simi cross tends to not be such a "milk wagon" as the angus cross is. But there are different results with different bulls too. Have some that come out looking mostly dairy and some looking more like a beefier animal with a little dairy in it. Have had some pretty good tasting and tender hol/beef cross, beef to eat too. But my favorite is jersey and jer/x. [/QUOTE]
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