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Double Muscling and Tenderness
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<blockquote data-quote="Frankie" data-source="post: 136102" data-attributes="member: 13"><p>Nolan Ryan Branded Beef uses three different methods to guarantee tenderness of their beef. It's expensive and time consuming. I've never eaten it, but a couple of people who have told me the texture of the beef is not good. Then we have Montana Range beef, based on Piedmontese beef that's lean and tender. </p><p></p><p>There was a big flap when the USDA changed the grading system last time. The Angus Assn was very much against that change which, basically, lowered the marbling requirement in the meat, so they started CAB. That was about the time beef consumption started dropping off. I don't know if the two things are related or not, but I do know that, in general, consumers prefer marbled beef.</p><p></p><p>The packers were the driving force behind that change in the grading system. With the influx of Continental cattle, they weren't getting enough marbled beef to meet their contracts. The USDA lowered the standards and made the packers happy.</p><p></p><p>There's no reason an individual or group can't start a branded beef program based on tenderness, but I can't imagine that the packers are going to ask for a change in the current system. They've got too much money tied up in their packing plants and employee training.</p><p></p><p>Your article ignores the fact that higher quality beef is generally more tender than lower quality beef. By using bulls with adequate marbling, one would expect to produce more tender beef than using bulls without marbling. It's not true we don't have a "target." The target is Choice. Anything better than Choice is paid a premium; anything less gets discounted.</p></blockquote><p></p>
[QUOTE="Frankie, post: 136102, member: 13"] Nolan Ryan Branded Beef uses three different methods to guarantee tenderness of their beef. It's expensive and time consuming. I've never eaten it, but a couple of people who have told me the texture of the beef is not good. Then we have Montana Range beef, based on Piedmontese beef that's lean and tender. There was a big flap when the USDA changed the grading system last time. The Angus Assn was very much against that change which, basically, lowered the marbling requirement in the meat, so they started CAB. That was about the time beef consumption started dropping off. I don't know if the two things are related or not, but I do know that, in general, consumers prefer marbled beef. The packers were the driving force behind that change in the grading system. With the influx of Continental cattle, they weren't getting enough marbled beef to meet their contracts. The USDA lowered the standards and made the packers happy. There's no reason an individual or group can't start a branded beef program based on tenderness, but I can't imagine that the packers are going to ask for a change in the current system. They've got too much money tied up in their packing plants and employee training. Your article ignores the fact that higher quality beef is generally more tender than lower quality beef. By using bulls with adequate marbling, one would expect to produce more tender beef than using bulls without marbling. It's not true we don't have a "target." The target is Choice. Anything better than Choice is paid a premium; anything less gets discounted. [/QUOTE]
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