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Genetic Trends - Hereford
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<blockquote data-quote="SRBeef" data-source="post: 773172" data-attributes="member: 7509"><p>As a beginner I missed a lot of the earlier Hereford ups and downs. I can see where extreme growth and extreme milk are not desireable. But I am still unconvinced that excess backfat is a positive or necessary even in a cold northern climate, especially in a Hereford. </p><p></p><p>When I get an animal processed I specify I want the cuts really trimmed close because that is what my customers want. We need to focus on what the ultimate consumer wants in beef. Internal fat in the middle of a rib cut seems to me to be related to backfat more than marbling. This internal fat is a consumer negative. We want marbling fat and large ribeye area, not excess backfat.</p><p></p><p>As long as a cow has enough fat to maintain condition in late lactation after spring calving and to get through a cold winter why have more? Extra backfat which is just going to have to be trimmed off at some point before that beef hits the table is not a plus, as far as I can see, as long as that animal has enough to do her job. </p><p></p><p>The trick may be to get the marbling fat without the backfat and intra-rib fat, whatever that is called. Jim</p></blockquote><p></p>
[QUOTE="SRBeef, post: 773172, member: 7509"] As a beginner I missed a lot of the earlier Hereford ups and downs. I can see where extreme growth and extreme milk are not desireable. But I am still unconvinced that excess backfat is a positive or necessary even in a cold northern climate, especially in a Hereford. When I get an animal processed I specify I want the cuts really trimmed close because that is what my customers want. We need to focus on what the ultimate consumer wants in beef. Internal fat in the middle of a rib cut seems to me to be related to backfat more than marbling. This internal fat is a consumer negative. We want marbling fat and large ribeye area, not excess backfat. As long as a cow has enough fat to maintain condition in late lactation after spring calving and to get through a cold winter why have more? Extra backfat which is just going to have to be trimmed off at some point before that beef hits the table is not a plus, as far as I can see, as long as that animal has enough to do her job. The trick may be to get the marbling fat without the backfat and intra-rib fat, whatever that is called. Jim [/QUOTE]
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