Brandonm22
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Hereford76":2lbp2q8y said:then why does CHB beef a select brand win every taste test. I've read stuff that basically says hereford beef eats as good as select as Certified "black hided" beef does at choice. i've read stuff that says there are differences in how a herford lays fat into the muscle different than that of "Angus" that is not accounted for in our current grading system. but even if that was all gospel.... how much energy, how much corn would the industry save selling select... how much more would average kill weights drop and the turn over in a feedlot shorten. how much fat could we trim? would the angus breed have lost its do-ability reaching the grading quality capabilities under our current system? i don't have my hands on the data i am talking about but i will try and get it monday. go ahead - let me have it.
As Frankie pointed out we already did THAT. Until sometime around ~1978 (guessing on that date) what we call low Choice was actually graded as high Good (we also changed the name from Good to Select to increase demand) because all those European oxen everybody we was importing from Europe couldn't grade Choice, thus the percentage of cattle grading choice was dropping as a result. That is when Angus pitched a fit about the grade change and formed CAB using the old Choice requirements. Interestingly the nation's cattle at the time, were a lot smaller than what we have now so since the change we have actually INCREASED days on feed and final kill weights substantially. The funny thing is that Angus by itself has become a descriptive beef term. Now we even have beef branded as 'Angus Select'.