Red Bull Breeder
Well-known member
If muscle has no effect on the eating quailty of beef Robert, why do i never see anyone trimming the red meat off and eating the fat?? Marbling has less than %10 effect on the tenderness of beef.
robert":107da4vs said:Quality is a function of marbling, not muscle, well marbled beef consistently scores well in consumer trials for taste, the consumer cares not a whit about how heavy the carcass was or what yield grade it was because yield (muscle) is a function of profit for the packer, it has zero effect on the eating quality of beef. Muscle is antagonistic to fat deposition, muscle is also more expensive to maintain, marbling is the object for consistent good eating beef, yield is just a function of how much there is. Don't get me wrong, I'm not against the packer making money and I'm not in favor of yg5 choice cattle, but we produce a product that relies upon consumer demand and acceptance, that means choice or higher.
Jeanne - Simme Valley said:I'm confused - must be over my head.
You said "larger ribeyes are consistantly DISCOUNTED. 12 and downs almost always sell for less than 12 and ups." That sounds contradictory to me??? is the 12 - sq" ribeye??
12lbs not 12 sq in. The larger the ribeye the more it wants to hang over the plate. You cannot cut a 12 oz ,THICK ,ribeye off a 15 lb piece of meat. Nobody wants to try to cooka 1/2 in steak to med rare. It's almost impossible
3waycross":12qusiyg said:Jeanne - Simme Valley":12qusiyg said:I'm confused - must be over my head.
You said "larger ribeyes are consistantly DISCOUNTED. 12 and downs almost always sell for less than 12 and ups." That sounds contradictory to me??? is the 12 - sq" ribeye??
12lbs not 12 sq in. The larger the ribeye the more it wants to hang over the plate. You cannot cut a 12 oz ,THICK ,ribeye off a 15 lb piece of meat. Nobody wants to try to cooka 1/2 in steak to med rare. It's almost impossible
Red Bull Breeder":sxsscskj said:If muscle has no effect on the eating quailty of beef Robert, why do i never see anyone trimming the red meat off and eating the fat?? Marbling has less than %10 effect on the tenderness of beef.
Red Bull Breeder":3in6bsnu said:You are right Robert marbling is the accepted way to determine quailty. The amount of saleable product on a carcass determines yeild.
slick4591":l29nmquh said:Red Bull Breeder":l29nmquh said:You are right Robert marbling is the accepted way to determine quailty. The amount of saleable product on a carcass determines yeild.
I agree on the word "accepted". Thing is these double muscled animals are bringing taste and quality to the table without the marbling.
Yeppers indeed. Neither association has the dollars to do that kind of promotion....but we are gaining, taste by taste....glacierridge":1qgm90fa said:slick4591":1qgm90fa said:Red Bull Breeder":1qgm90fa said:You are right Robert marbling is the accepted way to determine quailty. The amount of saleable product on a carcass determines yeild.
I agree on the word "accepted". Thing is these double muscled animals are bringing taste and quality to the table without the marbling.
Yep. Just hasn't been marketed like CAB has been yet.
mwj":2pzf7q4a said:3waycross":2pzf7q4a said:Jeanne - Simme Valley":2pzf7q4a said:I'm confused - must be over my head.
You said "larger ribeyes are consistantly DISCOUNTED. 12 and downs almost always sell for less than 12 and ups." That sounds contradictory to me??? is the 12 - sq" ribeye??
12lbs not 12 sq in. The larger the ribeye the more it wants to hang over the plate. You cannot cut a 12 oz ,THICK ,ribeye off a 15 lb piece of meat. Nobody wants to try to cooka 1/2 in steak to med rare. It's almost impossible
You are still saying that 12lbs. and up (bigger) is bringing the most money! You need to reword your statement if that is not what you intend it to say.
robert":1vcitnkz said:ever had a good steak in Europe? Neither have I, what's the main difference between grading in Europe and the US? In the EU they don't consider marbling, in the US they do. What is the dominant breed in the US? Angus. What is / are the dominant breeds in Europe? Charolais, Simmental, Limousin, Belgian Blue. Which of those aforementioned breeds marble? IF beef was hung 7 - 10 days then I believe marbling would become less of a factor however that change is highly unlikely to be made. Is there a place for exotic breeds in the US system? Of course, the balance of muscle with marbling is a trade off that has to be made, so long as we keep in mind the satisfaction of the consumer is foremost. YG1 with no marbling is a pointless exercise.
slick4591":3lu0w56v said:As it stands at the moment the only one that has to eat doubled muscled beef is the consumer that seeks it out. It's not in every supermarket to where one has no other choice except to buy it if they want beef. I've never been to Europe to know what they are serving and I really don't care. What I do know is that the Piedmontese beef that I've eaten has been as tender and more flavorful than the commercial stuff I can get a hold of. And, as a heart patient, I get to eat more of it.