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Food for thought on cattle breeding preferred by feedlots
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<blockquote data-quote="Brandonm22" data-source="post: 734843" data-attributes="member: 7645"><p>Prime is really NOT desirable from a production standpoint: cattle have to stay in the feedlot longer, they have to eat more, it takes triple the feed to lay on a pound of fat as it does a pound of lean beef, they are fatter which increases backfat and lowers yield grade. The Prime bonus really has to be strong to make up for the likely bad yield grade and higher grain and yard costs. To make Prime steaks appeal to consumers in the grocery counter you have to trim a lot of fat product off and the high marbling stil LOOKS fat and scares off a lot of house wives who buy the family's meat. It is NOT very heart healthy. There is more fat and more cholesterol in a prime steak typically than in a Choice steak. A lot of the Prime beef is produced by that toadie little straight Angus heifer that was smaller framed than every other calf in the pen so she stopped growing and started laying on fat. By the time the pen was ready for harvest, she was too darned fat and had been wasting feed standing around for weeks. She graded prime but her conversion was 9 pound to 1. I am not knocking Prime. It is a niche market like grass fed, organic, Wagyu, high lean, etc. I am not saying not to improve your marbling numbers; but I don't think anybody in the industry thinks a 100% Prime across the board calf crop would be beneficial either.</p></blockquote><p></p>
[QUOTE="Brandonm22, post: 734843, member: 7645"] Prime is really NOT desirable from a production standpoint: cattle have to stay in the feedlot longer, they have to eat more, it takes triple the feed to lay on a pound of fat as it does a pound of lean beef, they are fatter which increases backfat and lowers yield grade. The Prime bonus really has to be strong to make up for the likely bad yield grade and higher grain and yard costs. To make Prime steaks appeal to consumers in the grocery counter you have to trim a lot of fat product off and the high marbling stil LOOKS fat and scares off a lot of house wives who buy the family's meat. It is NOT very heart healthy. There is more fat and more cholesterol in a prime steak typically than in a Choice steak. A lot of the Prime beef is produced by that toadie little straight Angus heifer that was smaller framed than every other calf in the pen so she stopped growing and started laying on fat. By the time the pen was ready for harvest, she was too darned fat and had been wasting feed standing around for weeks. She graded prime but her conversion was 9 pound to 1. I am not knocking Prime. It is a niche market like grass fed, organic, Wagyu, high lean, etc. I am not saying not to improve your marbling numbers; but I don't think anybody in the industry thinks a 100% Prime across the board calf crop would be beneficial either. [/QUOTE]
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