Genestar
- Thread starter novatech
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Angus/Brangus":rfvf8hrl said:
That's the reason. But to be a truly reliable indicator the shear force test, or eating them, is the only way so far to tell. It;s kind of like looking out the window and trying to tell if it's 20 or 60 degrees without using a thermometer.
dun
novatech
Well-known member
If you have an angus, or any other breed, without markers for tendernes, What are the chances of haveing tender meat? Zero,Nada, Can't get there from hear.
These genetic marker tests are not an indicator of tenderness. Nobody claims they are. I agree with Dun, cut it or eat it.
It has also been proven that the animals with these genetic markers are more often tender than not. Haveing these markers does not mean they are going to pass them on. But without the markers they certainly can,t be passed on. Markers are only an indicator of the possibility or the probability.
These genetic marker tests are not an indicator of tenderness. Nobody claims they are. I agree with Dun, cut it or eat it.
It has also been proven that the animals with these genetic markers are more often tender than not. Haveing these markers does not mean they are going to pass them on. But without the markers they certainly can,t be passed on. Markers are only an indicator of the possibility or the probability.
Novatech I think you are on the right track - you should
call Bovigen at 877 BEEF DNA and request their information
packet that talks about all the factors in this thread.
I personally think it is nuts to create a plan to direct
market beef unless you test your animals for the
presently known tenderness genes and weed out the
ones that will likely be tough no matter how good your
management and/or weather conditions. We have
had problems with the lab that Merial uses and will not
use them for the tenderness testing even though they
are a bit cheaper. The bovigen lab is new and they
are even certified for human dna testing purposes..
I have no financial interest in the Bovigen company.....
but their testing has been verified by shear force
tests by independant cattle organizations here in the
usa & the validity is scientifically undisputable.
But if you are just selling your calves at the sale barn, or
selling seedstock to people that are simply doing that,
then save your money & don't test. However, I suppose
the marbling factors might be of benefit to those that
retain ownership and get paid on grade and yield
(I call it "grade and steal").
call Bovigen at 877 BEEF DNA and request their information
packet that talks about all the factors in this thread.
I personally think it is nuts to create a plan to direct
market beef unless you test your animals for the
presently known tenderness genes and weed out the
ones that will likely be tough no matter how good your
management and/or weather conditions. We have
had problems with the lab that Merial uses and will not
use them for the tenderness testing even though they
are a bit cheaper. The bovigen lab is new and they
are even certified for human dna testing purposes..
I have no financial interest in the Bovigen company.....
but their testing has been verified by shear force
tests by independant cattle organizations here in the
usa & the validity is scientifically undisputable.
But if you are just selling your calves at the sale barn, or
selling seedstock to people that are simply doing that,
then save your money & don't test. However, I suppose
the marbling factors might be of benefit to those that
retain ownership and get paid on grade and yield
(I call it "grade and steal").
