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For home meat production only-Akaushi?
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<blockquote data-quote="Lucky_P" data-source="post: 1614639" data-attributes="member: 12607"><p>IDK for sure, but if I were gonna be breeding one for home consumption, I'd sure give Akaushi or Wagyu a shot - but I'd want a bull that was homozygous (AA) for the SCD gene, and had a history of better-than-average growth in his progeny. If high progeny tenderness scores were also know, so much the better. </p><p>The purebred Wagyu are notorious for slow growth... halfbloods perhaps not so bad? </p><p>Certainly to get those incredibly marbled steaks you see photos of, I suspect you'd have to feed quite a bit grain - doubt that they'll do that just on grass.</p></blockquote><p></p>
[QUOTE="Lucky_P, post: 1614639, member: 12607"] IDK for sure, but if I were gonna be breeding one for home consumption, I'd sure give Akaushi or Wagyu a shot - but I'd want a bull that was homozygous (AA) for the SCD gene, and had a history of better-than-average growth in his progeny. If high progeny tenderness scores were also know, so much the better. The purebred Wagyu are notorious for slow growth... halfbloods perhaps not so bad? Certainly to get those incredibly marbled steaks you see photos of, I suspect you'd have to feed quite a bit grain - doubt that they'll do that just on grass. [/QUOTE]
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