How to pronounce Murray Grey-the story.

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OK Jeanne

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The Murray Grey International Association(of which Ms.Camp's
Dad is a member!) is the largest and fastest growing
Murray Grey group in North America. We are adding 4 new
members this month of July. The son of the founder
of the breed, Murray Sutherland, is also one of our members.

The website for the benefit of the members(created and
maintained by my 'puter guru son) is located at:
http://www.murraygrey.org

The site lists links for several members, to include
Murray Sutherland. His website has an excellent,
"insider-view" recount of the history of the breed.
See it here: http://www.michaelong.com.au/
(click on the "history" selection at the left of the page)

Here's a photo of the front parlor of the homestead
where the breed was started. Mrs. Sutherland and
a neighbor pondered, discussed, and finalized a name
for the breed in this very room:

MGHomestead.jpg


The original herdbooks are on the desk, and the nice
portrait on the mantle is of Mrs. Sutherland. Murray has
moved back to the homestead and renovated everything;
as he promised his mom before she passed. From what
I've seen in photos, Murray has some of the best genetics
of the breed on that continent. I think he is collecting
a bull named "Michaelong Yes!" now for export....an
extremely handsome fellow with excellent DNA scores
for tenderness and marbling.
 
Interesting link. Inthe bottom picture in the breed info section there are three kids with calves. What is that blue thing around the one on the right.

I have a question I have asked several times on here and never got an answer. I dont know if people dont know, think I am being facisious, or what, but its a serious question.

I have heard all kinds of stories about how good MG do on grass alone. My question is does grass alone give them any kind of significant marbeling? By significant I mean a measurable differrence.
 
I enjoyed looking at the webpage. Also, very nice setting inside that house have a picture of. It kind of reminds me of my great grandparents home when they were in the cattle business, before selling out to my grandfather. Anyway, nice website and nice picture of the old time setting. :cboy:
 
3MR: Of course we all know that marbling does not equal
tenderness---but that is the way "grade" is done in the
commodity beef business.

I believe our forage finished beef marbles enough to be
a satisfactory eating experience, i.e. the "mouth feel"
that fat gives. Our butcher tells us that our beef would
grade low choice or high select; in our customer's opinions,
that's good enough. It certainly would not work well
if you tried to finish steers in the summer on native
(unirrigated) pasture in a typical oklahoma July.
 
P.S. That blue thing is the first place ribbon in a New
Zealand show. The little girl with the winner is Stacey
Wright. They call it the "broad ribbon", i.e. first place.
 

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