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<blockquote data-quote="Frankie" data-source="post: 73421" data-attributes="member: 13"><p>Belgium Blue and Piedmontese are double muscled breeds. Meat from double muscled breeds is usually very tender, but lean, not marbled and heavily discounted by the packers. The USDA grading system is based on marbling. Generally, the more marbling a side of beef contains, the higher quality grade it receives at the packing plant, and it is sold at a higher price than beef with less marbling. I have read (no link) that those bulging muscles tend to not marble, while the smoother muscle has more marbling, think Angus and some Simmental.</p></blockquote><p></p>
[QUOTE="Frankie, post: 73421, member: 13"] Belgium Blue and Piedmontese are double muscled breeds. Meat from double muscled breeds is usually very tender, but lean, not marbled and heavily discounted by the packers. The USDA grading system is based on marbling. Generally, the more marbling a side of beef contains, the higher quality grade it receives at the packing plant, and it is sold at a higher price than beef with less marbling. I have read (no link) that those bulging muscles tend to not marble, while the smoother muscle has more marbling, think Angus and some Simmental. [/QUOTE]
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