MikeC":2w6jyd4o said:
OK Jeanne":2w6jyd4o said:
We could not be arm-wrestled into giving up our Murray
Greys - they are ideal for what we are doing.
If there were no Murray Grey breed, I'd likely go with
Senepol. They are second behind Murrays in regard
to the frequency of the tenderness genes --- and red
is a better color for the heat than black.
According to the Murray Grey website, the tenderness tendency comes from the Shorthorn cattle and the marbling comes from the Scottish Angus.
So if you want tenderness, why not choose Shorthorn as your second choice?
" Murray Grey cattle have the excellent temperament, thriftiness and
meat tenderness of the Shorthorns and the
marbling traits of the original Scotch Aberdeen Angus."
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At least statistically, the Murrays are superior to the
Shorthorns in terms of having more of the tenderness
genes. Bovigen will not produce an up-to-date
breed comparison chart that shows the 3d tenderness
gene(another calpain); but I was told that the percentages
do not vary from the first calpain that was validated.
Only breeds with over 100 animals were included in
this chart:
Note that the Shorthorns excell in the calpastatin category
but not for the calpain factor. The Senepol score was
equal to Angus, but personally I think that red is better
than black for hot climates. Also, we don't want anything
to do with horns. It should go without saying:
all breeds will inevitably have some supremely tender
bloodlines. Jack Dees of Davis Mt. organic beef told me
about a Char bull up north somewhere was a perfect
10 "star", i.e. for all the tenderness and marbling genes.
Mike C.: what Murray Grey website were you referring to in
your message???