Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Breeds Board
Belgian blue cattle
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Travlr" data-source="post: 1819073" data-attributes="member: 42463"><p>I can only relate my own experience.</p><p></p><p>I had a calf out of a brahman/Limousine cross heifer that weighed 1050 when I had it pasture dressed, and the carcass weighed 752. As far as meat quality, it tasted like beef to me. It was tender and had enough fat to be indistinguishable from most beef I've eaten. Nothing remarkable except the dressing percentage.</p><p></p><p>I've always processed my animals smaller than what is done in feed lots. I like baby beef. And I don't feed my animals tons of grain for extended periods. A three pound can, twice a day for a month to six weeks is all they get.</p><p></p><p>As far as the "grades" the USDA uses... I expect the carcass would have been Choice. Certainly not Prime. But then I don't subscribe to the grades as the be all, end all in meat quality. I've had Prime beef that was not any better eating than Select. In fact there was a taste and cuttability study done in the early seventies that didn't get a lot of attention due to the results not being as expected and unpopular. They used all the popular beef and dairy breeds at the time, feeding them all the same for the same amount of time, and did a blind taste test in which the Jersey was judged the best for taste... and it also tested as most tender. The Holstein had the biggest rib eye. The Jersey would have graded select. </p><p></p><p>The grading system is a good tool, but it isn't geared toward rating different types of animals that have been developed. It has it's limits, and is most useful to processors that will never do anything differently.</p></blockquote><p></p>
[QUOTE="Travlr, post: 1819073, member: 42463"] I can only relate my own experience. I had a calf out of a brahman/Limousine cross heifer that weighed 1050 when I had it pasture dressed, and the carcass weighed 752. As far as meat quality, it tasted like beef to me. It was tender and had enough fat to be indistinguishable from most beef I've eaten. Nothing remarkable except the dressing percentage. I've always processed my animals smaller than what is done in feed lots. I like baby beef. And I don't feed my animals tons of grain for extended periods. A three pound can, twice a day for a month to six weeks is all they get. As far as the "grades" the USDA uses... I expect the carcass would have been Choice. Certainly not Prime. But then I don't subscribe to the grades as the be all, end all in meat quality. I've had Prime beef that was not any better eating than Select. In fact there was a taste and cuttability study done in the early seventies that didn't get a lot of attention due to the results not being as expected and unpopular. They used all the popular beef and dairy breeds at the time, feeding them all the same for the same amount of time, and did a blind taste test in which the Jersey was judged the best for taste... and it also tested as most tender. The Holstein had the biggest rib eye. The Jersey would have graded select. The grading system is a good tool, but it isn't geared toward rating different types of animals that have been developed. It has it's limits, and is most useful to processors that will never do anything differently. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Breeds Board
Belgian blue cattle
Top