Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Breeds Board
Double Muscling and Tenderness
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Frankie" data-source="post: 136003" data-attributes="member: 13"><p>All the studies that I've seen show most consumers prefer marbled beef. Choice beef sells for more money than Select beef. The difference in Choice and Select is marbling. If I remember right, one in four Select steaks is likely to be tough, only one in six Choice steaks will be tough. CAB research shows even fewer tough steaks in the Mid-Choice (CAB) grade. I don't know if anyone ever found a tough Prime steak. I know the research shows only about a 10% correlation between marbling and tenderness, but there is research showing higher quality steaks are less likely to be tough than less marbled beef. I prefer marbled beef and I'll continue to raise bulls that I think will produce those higher quality (marbled) steaks. The Angus Assn and the Limousin Assn both have research that shows there's practically no link between marbling and backfat. We can produce cattle that marble and yield, maybe not the extremes of both, but cattle that will fit both the quality and yield grids.</p></blockquote><p></p>
[QUOTE="Frankie, post: 136003, member: 13"] All the studies that I've seen show most consumers prefer marbled beef. Choice beef sells for more money than Select beef. The difference in Choice and Select is marbling. If I remember right, one in four Select steaks is likely to be tough, only one in six Choice steaks will be tough. CAB research shows even fewer tough steaks in the Mid-Choice (CAB) grade. I don't know if anyone ever found a tough Prime steak. I know the research shows only about a 10% correlation between marbling and tenderness, but there is research showing higher quality steaks are less likely to be tough than less marbled beef. I prefer marbled beef and I'll continue to raise bulls that I think will produce those higher quality (marbled) steaks. The Angus Assn and the Limousin Assn both have research that shows there's practically no link between marbling and backfat. We can produce cattle that marble and yield, maybe not the extremes of both, but cattle that will fit both the quality and yield grids. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Breeds Board
Double Muscling and Tenderness
Top