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Double Muscling and Tenderness
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<blockquote data-quote="MikeC" data-source="post: 135905" data-attributes="member: 1604"><p>Yes it says less quality "grade" but NOT less quality. Tenderness is the number one factor in a good beef eating experience. Way more important than marbling. A tender "Standard" steak beats a tough "Prime" one everyday.</p><p></p><p>I would take these double muscled animals any day for the higher yield grades, equal tenderness, and less waste fat. Grid or no grid.</p><p></p><p>"Thus, it appears possible to produce acceptably tender beef without excess fat and that these types of cattle may have merit in breeding systems designed to genetically reduce carcass fat."</p></blockquote><p></p>
[QUOTE="MikeC, post: 135905, member: 1604"] Yes it says less quality "grade" but NOT less quality. Tenderness is the number one factor in a good beef eating experience. Way more important than marbling. A tender "Standard" steak beats a tough "Prime" one everyday. I would take these double muscled animals any day for the higher yield grades, equal tenderness, and less waste fat. Grid or no grid. "Thus, it appears possible to produce acceptably tender beef without excess fat and that these types of cattle may have merit in breeding systems designed to genetically reduce carcass fat." [/QUOTE]
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