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IMF or Marbling score?
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<blockquote data-quote="vclavin" data-source="post: 795352" data-attributes="member: 13613"><p>Jim,</p><p> I had understood that they now use computers to scan and grade cattle in packing houses...do you know if this is true? Not sure at what point they do this, maybe after being in the hot house (cold, very cold room) and right before getting carcass ready for cutting?</p><p> I know hanging the meat makes it more tender, I had also understaood that the genetic potential to be tender would also be enhanced in the hanging process. Of the animals I've had dna tested, they range form +4 to +10 (10 is highest) . I have a freezer beef customer that swears our beef is more tender than another supplier they have bought from.... genetics? butcher? breed? .. just a compliment?</p><p>I do know the butcher shop uptown sells his own beef in his freezer case. I bought a roast when we were out of meat. I had no taste! Not sure the problem...grass fed? marbling? breed? don't know.</p><p>Valerie</p></blockquote><p></p>
[QUOTE="vclavin, post: 795352, member: 13613"] Jim, I had understood that they now use computers to scan and grade cattle in packing houses...do you know if this is true? Not sure at what point they do this, maybe after being in the hot house (cold, very cold room) and right before getting carcass ready for cutting? I know hanging the meat makes it more tender, I had also understaood that the genetic potential to be tender would also be enhanced in the hanging process. Of the animals I've had dna tested, they range form +4 to +10 (10 is highest) . I have a freezer beef customer that swears our beef is more tender than another supplier they have bought from.... genetics? butcher? breed? .. just a compliment? I do know the butcher shop uptown sells his own beef in his freezer case. I bought a roast when we were out of meat. I had no taste! Not sure the problem...grass fed? marbling? breed? don't know. Valerie [/QUOTE]
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