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<blockquote data-quote="greenwillowhereford II" data-source="post: 481461" data-attributes="member: 7439"><p>While I am for the cautious increase of IMF, and to some extent, REA, I would remind us that there are a number of other factors that decide the favorability of the eating experience. There are some other influences that cause (as a general rule) cattle of certain breeds to be more flavorful, tender, and juicy in Select than the average Choice. Certain breeds have a higher occurence of the DNA markers associated with tenderness than others. I am hesitant to state this, since I dread the task of digging up and finding the issue if called upon to do so, but there was an issue of Hereford America some months ago that had a copy of a study. The gist of the study was that the Hereford breed had a greater sum total of these markers across the board than any other breed in the comparison. Those other breeds I will not name at this time, as I wish to avoid a firestorm.</p><p></p><p>I have stated under another topic, there is no doubt in my mind that the thick, heavy muscled Herefords of yore were ahead of the current bunch when it came to marbling although probably not REA. The challenge to me is can we utilize these genetics without sacrificing weaning weights and milk production. I feel that there are a few breeders that have answered that challenge.</p></blockquote><p></p>
[QUOTE="greenwillowhereford II, post: 481461, member: 7439"] While I am for the cautious increase of IMF, and to some extent, REA, I would remind us that there are a number of other factors that decide the favorability of the eating experience. There are some other influences that cause (as a general rule) cattle of certain breeds to be more flavorful, tender, and juicy in Select than the average Choice. Certain breeds have a higher occurence of the DNA markers associated with tenderness than others. I am hesitant to state this, since I dread the task of digging up and finding the issue if called upon to do so, but there was an issue of Hereford America some months ago that had a copy of a study. The gist of the study was that the Hereford breed had a greater sum total of these markers across the board than any other breed in the comparison. Those other breeds I will not name at this time, as I wish to avoid a firestorm. I have stated under another topic, there is no doubt in my mind that the thick, heavy muscled Herefords of yore were ahead of the current bunch when it came to marbling although probably not REA. The challenge to me is can we utilize these genetics without sacrificing weaning weights and milk production. I feel that there are a few breeders that have answered that challenge. [/QUOTE]
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