WalnutCrest":36uvqpww said:
Not necessarily. Depends on what prices are realized for the animals raised...
Not all Angus cattle are tender. Tender cattle can be something other than Angus influenced.
yeah, yeah, yeah individual variation in all breeds I get it, but breed averages
among only the seven (major) breeds posted previously favor Angus, so overall odds favor Angus
I know of no market paying a premium based on
shear force except for the direct to consumer route that's very tied to the dining experience of the consumer, word of mouth marketing and repeat customers,
So how much is that premium based on Shear Force? And how do you determine the Shear Force value on each animal you market? Or are you just blowing smoke with testimonials and no hard data? so putting cart before the horse to place much emphasis on selection favoring it. I was just speculating on possible downside of selecting for a tenderness gene and have no data to back it up. But Charolais, Gelbvieh and Limos average more muscling than the average Angus, so maybe a
correlation. I know, I know some Angus individuals have more muscling than some Gelbvieh ect ect... I get it, I get it
but the odds are against it.