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Belgian Blue - Facts or Fiction
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<blockquote data-quote="farmerjan" data-source="post: 1463285" data-attributes="member: 25884"><p>Walnut Crest has it pretty well nailed as far as the tenderness/marbling thing. In several tests, that I have read about over the years, (Wagyu are in a class by themself) ; jerseys are the most tender with guernsey second, then angus, hereford, and holstein actually coming in about 5th or 6th. This was according to a few times that they had done taste/tenderness tests with chef's and such. I can tell you from years of eating jersey beef; they are tender and do marble well if allowed to reach some maturity. Flavor does come with age. I kill at 26 + months, all according to if I want T-bones or not due to that age rule for BSE and no backbone etc. I usually do not do T-bones because the bone just takes up more room. I do grass fed beef and they might get a couple pounds of grain a day or every other day near the end but not much. After they get to the 36 month age they will get a little tougher, but not to where they are "tough". Add to it the high butterfat to contribute to the flavor. </p><p> I am looking forward to some of the Aubrac cross calves this next year. I have used 3 different bulls on some of mine; the 3 cows are holstein/jersey/angus cross. the 5 heifers are at least 1/2 jersey with angus...the dams were jer/angus and some holstein, bred back jersey so the heifers are more dairy than beef. There is a little guernsey in 1 or 2 of the heifers also. </p><p></p><p>I have read that there is a difference in the muscle fiber and that different breeds with the "double muscling" have different types. I just want to put more "butt" on these dairy cross calves so that they do better at the sales. But if I can get one that has better beef, then I might be able to market them direct and make it pay. I get tired of dealing with the public,but if I can prove that the meat is more tender with a cross and still keep my dairy animals, and raise several calves on them, then I think I will be ahead.</p><p></p><p>Have one dairy farmer that is going to be breeding only his top 1/3 of the herd to dairy and the rest of his cows to beef so the calves are more marketable. The jersey bull calves are not worth $25. here and although I don't mind them, a dairy farmer needs to be able to at least get $75-$100. for a bull calf to help pay for things. Milk is still so marginal that they are barely getting by. A nice limi cross or something like that will make the calf more saleable. I've gotten one and she is nice, and will be getting more if the prices aren't too high, even though I don't really want bottle calves, these are nice calves.</p></blockquote><p></p>
[QUOTE="farmerjan, post: 1463285, member: 25884"] Walnut Crest has it pretty well nailed as far as the tenderness/marbling thing. In several tests, that I have read about over the years, (Wagyu are in a class by themself) ; jerseys are the most tender with guernsey second, then angus, hereford, and holstein actually coming in about 5th or 6th. This was according to a few times that they had done taste/tenderness tests with chef's and such. I can tell you from years of eating jersey beef; they are tender and do marble well if allowed to reach some maturity. Flavor does come with age. I kill at 26 + months, all according to if I want T-bones or not due to that age rule for BSE and no backbone etc. I usually do not do T-bones because the bone just takes up more room. I do grass fed beef and they might get a couple pounds of grain a day or every other day near the end but not much. After they get to the 36 month age they will get a little tougher, but not to where they are "tough". Add to it the high butterfat to contribute to the flavor. I am looking forward to some of the Aubrac cross calves this next year. I have used 3 different bulls on some of mine; the 3 cows are holstein/jersey/angus cross. the 5 heifers are at least 1/2 jersey with angus...the dams were jer/angus and some holstein, bred back jersey so the heifers are more dairy than beef. There is a little guernsey in 1 or 2 of the heifers also. I have read that there is a difference in the muscle fiber and that different breeds with the "double muscling" have different types. I just want to put more "butt" on these dairy cross calves so that they do better at the sales. But if I can get one that has better beef, then I might be able to market them direct and make it pay. I get tired of dealing with the public,but if I can prove that the meat is more tender with a cross and still keep my dairy animals, and raise several calves on them, then I think I will be ahead. Have one dairy farmer that is going to be breeding only his top 1/3 of the herd to dairy and the rest of his cows to beef so the calves are more marketable. The jersey bull calves are not worth $25. here and although I don't mind them, a dairy farmer needs to be able to at least get $75-$100. for a bull calf to help pay for things. Milk is still so marginal that they are barely getting by. A nice limi cross or something like that will make the calf more saleable. I've gotten one and she is nice, and will be getting more if the prices aren't too high, even though I don't really want bottle calves, these are nice calves. [/QUOTE]
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