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Intramuscular Fat
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<blockquote data-quote="SRBeef" data-source="post: 770465" data-attributes="member: 7509"><p>Why be so focused on marbling? Marbling is only used because it is something measureable. I guess it does matter if you are paid for marbling as on a grid.</p><p></p><p>However what we are really after or should be after is taste and tenderness. These may or may not be directly related to marbling.</p><p></p><p>I recently took 2 animals to a very good local processor. One was an 18 month old BWF heifer. One was a 13 month old straight Hereford steer. Both carcasses were aged for 2 weeks. Both came off of grazing standing corn for about the same amount of time.</p><p></p><p>When I picked up the beef I asked the very knowledgeable owner/butcher which he thought was the "best" beef. He said the heifer was more marbled and appeared to be the "better" beef.</p><p></p><p>In my own grilling and taste comparisons it was exactly the opposite. Yes T-bones from the heifer appeared to be better marbled visually, but T-bones from the steer were more tender and tasted better, at least to me.</p><p></p><p>Reading recently, there are many more factors than marbling which go into a tender, tasty steak: age, sex, breed, genetics within the breed, feeding, etc. </p><p></p><p>Having said that, I am still looking for bulls with good IMF numbers but there is much more to it than that.</p><p></p><p>If you are selling on a grid that pays for marbling then that is what you should give the customer. Corn tends to increase IMF I believe. However if you are looking for tenderness and taste there is much more to it than just how much IMF you can pump into an animal.</p><p></p><p>jmho. Jim</p></blockquote><p></p>
[QUOTE="SRBeef, post: 770465, member: 7509"] Why be so focused on marbling? Marbling is only used because it is something measureable. I guess it does matter if you are paid for marbling as on a grid. However what we are really after or should be after is taste and tenderness. These may or may not be directly related to marbling. I recently took 2 animals to a very good local processor. One was an 18 month old BWF heifer. One was a 13 month old straight Hereford steer. Both carcasses were aged for 2 weeks. Both came off of grazing standing corn for about the same amount of time. When I picked up the beef I asked the very knowledgeable owner/butcher which he thought was the "best" beef. He said the heifer was more marbled and appeared to be the "better" beef. In my own grilling and taste comparisons it was exactly the opposite. Yes T-bones from the heifer appeared to be better marbled visually, but T-bones from the steer were more tender and tasted better, at least to me. Reading recently, there are many more factors than marbling which go into a tender, tasty steak: age, sex, breed, genetics within the breed, feeding, etc. Having said that, I am still looking for bulls with good IMF numbers but there is much more to it than that. If you are selling on a grid that pays for marbling then that is what you should give the customer. Corn tends to increase IMF I believe. However if you are looking for tenderness and taste there is much more to it than just how much IMF you can pump into an animal. jmho. Jim [/QUOTE]
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