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<blockquote data-quote="Brandonm2" data-source="post: 363761" data-attributes="member: 2095"><p>I have nothing against the genetic testing for tenderness other than that is a shortcut method and is highly inaccurate. IF we really want to be accurate and we really wanted to really identify which sires produced tender beef instead of some silly DNA marker test we would actually go out and breed the 200 top bulls to 3000 cows for about 3 years send 8000 calves to the same feedlot and packer and then shear force tested 2 or 3 steaks from every carcass. Crunch the numbers and then assign a shear force score of 1 to 5 to each bull with 5 being the most tender ~20%. IF a packer wants a real premium beef program, he needs to go to a source and genetics verified program that only sells calves sired by a PROVEN tender bull. Producers who want to participate in the program would have to AI to one of the bulls on the packer's approved list (THAT will take a sweet premium). By source and genetics verfication you could also then verify that that product is implant and antibiotic free and you don't have to tie up your entire packing plant by then having to sort the carcasses based on how they scored on some kind of rushed DNA test at slaughter. Of course I am not as smart as some of these dudes who work for the packers or the breed associations so I fail to see why this would not be the easiest, most accurate, and cheapest way to get tender premium product in the marketing pipeline.</p></blockquote><p></p>
[QUOTE="Brandonm2, post: 363761, member: 2095"] I have nothing against the genetic testing for tenderness other than that is a shortcut method and is highly inaccurate. IF we really want to be accurate and we really wanted to really identify which sires produced tender beef instead of some silly DNA marker test we would actually go out and breed the 200 top bulls to 3000 cows for about 3 years send 8000 calves to the same feedlot and packer and then shear force tested 2 or 3 steaks from every carcass. Crunch the numbers and then assign a shear force score of 1 to 5 to each bull with 5 being the most tender ~20%. IF a packer wants a real premium beef program, he needs to go to a source and genetics verified program that only sells calves sired by a PROVEN tender bull. Producers who want to participate in the program would have to AI to one of the bulls on the packer's approved list (THAT will take a sweet premium). By source and genetics verfication you could also then verify that that product is implant and antibiotic free and you don't have to tie up your entire packing plant by then having to sort the carcasses based on how they scored on some kind of rushed DNA test at slaughter. Of course I am not as smart as some of these dudes who work for the packers or the breed associations so I fail to see why this would not be the easiest, most accurate, and cheapest way to get tender premium product in the marketing pipeline. [/QUOTE]
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